• 3 Ratings

Come summer, little is better than a big plate of grilled vegetables. Serve this squash, pepper, bean, and carrot mix alongside grilled steak, seafood, or chicken--or a spread of sandwiches.

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Ingredients

Directions

  • In an extra-large bowl combine squash, sweet peppers, beans, carrots, cherry sweet peppers, oil, salt, and black pepper; toss to combine. In a small bowl stir together lemon peel, lemon juice, and garlic; set aside.

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  • Lightly coat an unheated grill wok with nonstick cooking spray. Place the vegetables in the wok. For a charcoal grill, place the wok on the rack of an uncovered grill directly over medium coals. Grill for 30 to 35 minutes or until vegetables are crisp-tender and light brown, stirring occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place wok on grill rack over heat. Cover and grill as directed.)

  • Return cooked vegetables to the bowl. Add the lemon mixture; toss to coat. To serve, arrange vegetables on a large platter.

Nutrition Facts

75 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 0 mg cholesterol; 289 mg sodium. 347 mg potassium; 10 g carbohydrates; 3 g fiber; 3 g sugar; 2 g protein; 437 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1