Grilled summer vegetables
0
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Make sure to cut each type of vegetable in the same thickness so that they will cook more evenly.
Ingredients
Olive oil cooking spray
4 spray(s)
Uncooked zucchini
4 small, halved lengthwise
Yellow bell pepper
2 medium, quartered
Red bell pepper
2 medium, quartered
Vidalia onion
2 medium, cut into 1/2-inch-thick slices
Table salt
½ tsp
Black pepper
½ tsp
Chives
3 Tbsp, snipped
Instructions
1
Preheat a grill or a grill pan to medium-high heat. Place the vegetables on a cutting board or work surface and coat them with cooking spray.
2
Grill the vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Place the cooked vegetables back on the cutting board or work surface. Cut the zucchini and bell peppers into bite-size chunks. Separate the onions into rings.
3
Place the vegetables in a large bowl or on a large platter and sprinkle with salt, pepper, and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.
4
Serving size: about 1 cup
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