Grilled Summer Veggies Recipe

4.5 2 4
Grilled Summer Veggies Recipe
Grilled Summer Veggies Recipe photo by Taste of Home
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Grilled Summer Veggies Recipe

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4.5 2 4
Publisher Photo
After tasting a delicious mix of vegetables that a friend threw together and grilled, I went home and came up with a similar medley that I really like. You can adjust the ingredients to your taste.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 20 min.

Ingredients

  • 3/4 cup Italian salad dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon Cajun seasoning
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 small onion, julienned
  • 1/2 medium green pepper, julienned
  • 1 large carrot, cut into 1/4-inch slices
  • 1 celery rib, cut into 3/4-inch slices
  • 4 whole fresh mushrooms, quartered

Directions

In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently. Yield: 4 servings.
Originally published as Grilled Summer Veggies in Taste of Home June/July 2005 , p37

Nutritional Facts

3/4 cup: 61 calories, 1g fat (0 saturated fat), 1mg cholesterol, 512mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable.

  • 3/4 cup Italian salad dressing
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried parsley flakes
  • 1-1/2 teaspoons lemon-pepper seasoning
  • 1 teaspoon Cajun seasoning
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 medium yellow summer squash, cut into 1/4-inch slices
  • 1 small onion, julienned
  • 1/2 medium green pepper, julienned
  • 1 large carrot, cut into 1/4-inch slices
  • 1 celery rib, cut into 3/4-inch slices
  • 4 whole fresh mushrooms, quartered
  1. In a large resealable plastic bag, combine the salad dressing, vinegar, parsley, lemon-pepper and Cajun seasoning. Add the vegetables; seal bag and turn to coat. Let stand for 15 minutes; drain. Arrange vegetables on a grill rack. Grill, covered, over medium heat for 20-25 minutes or until tender, turning frequently. Yield: 4 servings.
Originally published as Grilled Summer Veggies in Taste of Home June/July 2005 , p37

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MY REVIEW
chefbry User ID: 5086675 139891
Reviewed Jun. 9, 2010

"GREAT i added a dicon radish for some heat and a parsnip for something diffrent."

MY REVIEW
chefbry User ID: 5086675 125124
Reviewed Jun. 9, 2010

"GREAT i added a dicon radish for some heat and a parsnip for something diffrent."

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