Grilled Peppers and Zucchini Recipe

Grilled Peppers and Zucchini Recipe photo by Taste of Home

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"This versatile side dish is so simple and quick that I had to share it," says Karen Anderson, Fair Oaks, California. Grilling the colorful veggies in a foil packet means one less dish to wash, but Karen often stir-fries the mixture on the stovetop instead.

This recipe is:

Quick

Diabetic Friendly

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Grilled Peppers and Zucchini Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium zucchini, julienned
1 tablespoon butter
2 teaspoons soy sauce

Directions

Place the vegetables on a double layer of heavy-duty foil (about 18 in. x 15 in.). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly. Grill, covered, over medium heat for 5-7 minutes on each side or until vegetables are crisp-tender. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 57 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 186 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchange: 2 vegetable.

Originally published as Grilled Peppers and Zucchini in Quick Cooking November/December 2002, p10