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Grilled Summer Veggies

Total Time

Prep: 10 min. + marinating Grill: 20 min.


4 servings

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.


  • 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.

Nutrition 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.

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