Recipes Seasoned Grilled Vegetables (Vegetarian, Side dish)

Number of Servings
    • 1 medium zucchini
    • 1 medium yellow squash
    • 1 small red onion
    • 1 medium red pepper
    • 2 small Poblano peppers
    • 2 cups button mushrooms
    • 6 Roma tomatoes cut in half
    • 1 1/2 tablespoons olive oil
    • 1 tablespoon coarse black pepper
    • 2 tablespoons fresh minced garlic or 1 teaspoon granulated garlic
    • 2 tablespoons fresh minced basil or 2 teaspoons dried leaf basil
    • 1 teaspoon salt

Preheat a clean grill on high. While the grill is heating, wash the vegetables and dry using a paper towel. Prepare Roma tomatoes and red onion. Remove core from tomatoes and slice in half. Place tomatoes on a large plate and season with black pepper, garlic, basil, and salt. Rub 1/2-tablespoon olive oil over tops of tomatoes and let set. Prepare red onion in the same manner, only slice into 3/4" thick rings. Season and oil.

Cut remaining vegetables. The yellow squash and zucchini should be cut 3/4 " thick on the bias (diagonal cut). The mushrooms can be left whole, while the red pepper and the Poblano should be cut into 1-inch by 2-inch thick strips. In a large bowl combine zucchini, yellow squash, red bell peppers and mushrooms. Season with remaining seasonings and drizzle with remaining olive oil. Make sure the grill is very hot, then turn down to medium setting and place all the vegetables on the grill except the Roma tomatoes. Turn vegetables when they begin to char (about 2 minutes or so). After turning, place Roma tomatoes on the grill for 1 - 2 minutes. Place all vegetables in a large bowl and toss.

Nutrition Information

101 Calories; 4g Fat (32.7% calories from fat); 3g Protein; 16g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 372mg Sodium.