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Mixed Grilled Vegetables

WHY THEY’RE LIGHT Keep summer barbecue sides light and fresh: This no-fuss pasta salad is dressed simply with garlic oil and fresh herbs. Vegetables cooked on the grill need no adornment other than a light coat of olive oil. If using wooden skewers to grill onions, soak the skewers in water for thirty minutes before grilling.

Recipe information

  • Yield

    serves 8

Ingredients

1 tablespoon plus 1 1/2 teaspoons olive oil, plus more for grill
2 medium red onions, cut into 3/4-inch-thick rounds
2 medium yellow squash, cut into 1/2-inch-thick slices on the diagonal
2 red bell peppers, ribs and seeds removed, cut into 2-inch-wide pieces
2 yellow bell peppers, ribs and seeds removed, cut into 2-inch-wide pieces
Coarse salt and ground pepper

Preparation

  1. Step 1

    Heat grill to high; clean and lightly oil hot grates. Insert two 8-inch long skewers through onion slices horizontally.

    Step 2

    Place skewers and remaining vegetables on one or two rimmed baking sheets. Drizzle with the oil; season with salt and pepper. Working in batches if necessary, transfer to grill. Cook, turning occasionally, until lightly browned and tender, 4 to 8 minutes for squash and 8 to 12 minutes for onions and peppers. Remove skewers, and serve.

  2. Nutrition Information

    Step 3

    (Per Serving)

    Step 4

    Calories: 71

    Step 5

    Fat: 2.9g

    Step 6

    Protein: 2.2g

    Step 7

    Carbohydrates: 11g

    Step 8

    Fiber: 2.6g

Everyday Food: Light
TagsRed OnionOnionRoot VegetableVegetableSummer SquashSquashBell PepperSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerGrillingSummerCookbooks
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