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 each

Difficulty 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:
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


  1. Combine the peppers, yellow squash and zucchini in a bowl. Sprinkle with freshly ground pepper and mix gently.

  2. Whisk the Italian dressing, balsamic vinegar and basil in a bowl. Pour over the vegetables, tossing to coat.

  3. 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.


Nutrition Facts (per serving): Calories – 37, Fat – 0.4g, Dietary Fiber – 2.4g, Protein – 1.6g, Vitamin A – 54%, Vitamin C – 193%


**Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.


Recipe From: Farm Flavor - www.farmflavor.com
http://farmflavor.com/fire-grilled-vegetables/
 

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