Grilled Summer Vegetables

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings


2large zucchini
1large yellow squash
3 red, yellow or orange bell peppers
2tablespoons extra-virgin olive oil
1/2teaspoon red pepper flakes
1teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
1teaspoon coarse salt
Freshly ground black pepper


  1. Cut zucchini and squash into large diagonal slices. Cut peppers into quarters or large strips. Place in a large bowl. Drizzle oil over top. Sprinkle with red pepper flakes, herbs, salt and pepper. Toss.
  2. Prepare grill.
  3. Place vegetables on grill grate over a medium-high heat; cook until vegetables are slightly browned and tender.

Recipe by Kristine Gasbarre.

Nutritional Info *per serving

  • Calories 80
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 350mg
  • Carbohydrate 8g
  • Fiber 3g
  • Protein 2g
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