Fire up the grill for fresh vegetables. This recipe is so versatile you can use any combination of veggies you find available.
Yield: 6-8 servings of ½ cup eachCook Time: 10 to 12 minutesDifficulty Rating: Easy
Nutritional Highlights: Each ½-cup serving contains 31 calories, 1 g protein, 7 g carbohydrate, 1 g fat, 2 g fiber and 169 mg sodium.
Recipe Created By: Charlyn Fargo Recipe From: Illinois Farm Bureau Partners
Ingredients
1 large green bell pepper , seeded and sliced
1 large red bell pepper, seeded and sliced
1 large yellow bell pepper, seeded and sliced
1 medium yellow squash , cut into ¼-inch slices
1 medium zucchini , cut in to ¼-inch slices
freshly ground black pepper
¼ cup low-fat Italian dressing
1 tablespoon balsamic vinegar
1 tablespoon fresh basil, finely chopped, or 1 teaspoon dried basil
Tips & Notes
This recipe is so versatile you can use any combination of veggies you find available.
Instructions
Combine the peppers , yellow squash and zucchini in a bowl. Sprinkle with freshly ground pepper and mix gently.
Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat.
In a grill-safe vegetable pan, grill the vegetables over medium-hot coals for 10 to 12 minutes or until the desired degree of crispness.
Recipe From: Farm Flavor - www.farmflavor.com
POSTED IN: Diabetes Friendly , Fourth of July , From the Garden , Good for a Group , Grilled , Healthy , Side Dishes , Summer , Vegetables , Vegetarian
TAGGED: balsamic , basil , bell peppers , red pepper , squash , summer squash , yellow pepper , zucchini
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