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Grilled Summer Vegetables

Makes about 4 1 1/2-cup servings

Easy-to-prepare grilled vegetables are delicious as a side dish with polenta, pasta, or rice. The vegetables can be varied according to the season and your taste. For example, use fresh asparagus when it is available in spring, and zucchini during summer and fall.

1 red onion
1 red bell pepper, seeded
1 medium zucchini or other summer squash
2 ears fresh corn, husked and cut into 1-inch lengths
2 cups button mushrooms
2 teaspoons olive oil
2 teaspoons garlic granules or powder
2 teaspoons Italian seasonings
2 teaspoons chili powder
1/2 teaspoon salt

Preheat grill.

Cut onion, bell pepper, and zucchini into generous chunks and place in a large mixing bowl. Add corn. Clean mushrooms and add.

Sprinkle vegetables with oil and toss to coat. Sprinkle with garlic granules or powder, Italian seasonings, chili powder, and salt. Toss to mix.

Spread vegetables in a single layer on a grilling rack and place over medium-hot coals. Cover and cook 5 minutes. Turn with a spatula and cook until tender when pierced with a sharp knife, about 5 more minutes. Repeat with remaining vegetables.

Variation: Preheat oven to 450°F. Arrange vegetables in a single layer in one or two large baking dishes and cook in preheated oven until tender when pierced with a sharp knife, about 20 minutes.

Per serving (1/4 of recipe)

  • Calories: 118
  • Fat: 3.4 g
  • Saturated Fat: 0.5 g
  • Calories from Fat: 26.1%
  • Cholesterol: 0 mg
  • Protein: 3.7 g
  • Carbohydrates: 22.2 g
  • Sugar: 5.6 g
  • Fiber: 4.9 g
  • Sodium: 320 mg
  • Calcium: 30 mg
  • Iron: 1.8 mg
  • Vitamin C: 57.6 mg
  • Beta Carotene: 1079 mcg
  • Vitamin E: 1.3 mg

Source: Healthy Eating for Life to Prevent and Treat Diabetes by Patricia Bertron, R.D.; recipe by Jennifer Raymond, M.S., R.D.