Grilled Peppers and Zucchini Recipe

Grilled Peppers and Zucchini Recipe photo by Taste of Home

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

This recipe is:

Quick

Diabetic Friendly

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Grilled Peppers and Zucchini Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1/2 medium green pepper, julienned
1/2 medium sweet red pepper, julienned
1 medium zucchini, julienned
1-1/2 teaspoons butter
1 teaspoon reduced-sodium soy sauce

Directions

Place the vegetables on a double thickness of heavy-duty foil (about 12 in. square). Dot with butter; drizzle with soy sauce. Fold foil around vegetables and seal tightly.
Grill, covered, over medium heat for 10-15 minutes or until vegetables are crisp-tender. Open foil carefully to allow steam to escape. Yield: 2 servings.

Nutritional Facts 3/4 cup equals 56 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 133 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Grilled Peppers and Zucchini in Cooking for 2 Spring 2009, p47