Smoky Grilled Summer Vegetables
Prep: 15 minutes
Grill: 5 minutes • Serves: 4
2 medium red bell peppers, quartered, stemmed and seeded
1 medium yellow squash, quartered lengthwise and seeded
1 medium zucchini, quartered lengthwise and seeded
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 tablespoon fresh chopped basil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh cracked black pepper
1 medium yellow squash, quartered lengthwise and seeded
1 medium zucchini, quartered lengthwise and seeded
2 tablespoons olive oil
1/2 teaspoon smoked paprika
1 tablespoon fresh chopped basil
1/2 teaspoon coarse sea salt
1/4 teaspoon fresh cracked black pepper
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently toss bell peppers, squash, zucchini, oil and paprika.
2. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; carefully cut into 2-inch pieces. Makes about 2-1/2 cups.
3. Serve vegetables sprinkled with basil, salt and pepper.
Approximate nutritional values per serving (2/3 cup):
93 Calories, 7g Fat (1g Saturated), 0mg Cholesterol,
302mg Sodium, 7g Carbohydrates, 2g Fiber, 2g Protein