Nutrition per serving may change if servings are adjusted.
2 ears corn, husked
2 large bell peppers, quartered
2 cups baby zucchini (8 ounces)
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt
½ teaspoon ground pepper
1 tablespoon red-wine vinegar
2 tablespoons chopped fresh oregano
Preheat grill to medium-high.
Toss corn, peppers and zucchini with 2 tablespoons oil, salt and pepper in a large bowl.
Oil the grill rack. Grill the vegetables, turning often, until lightly charred and tender, about 6 minutes for the peppers and zucchini and about 8 minutes for the corn.
Coarsely chop the peppers into 1-inch pieces. Cut the zucchini in half. Cut the corn kernels from the cobs. Transfer the vegetables to a serving dish. Drizzle with vinegar and oregano and the remaining 1 tablespoon oil.
135 calories;9 g fat(1 g sat); 2 g fiber; 12 g carbohydrates; 3 g protein; 33 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 575 IU vitamin A; 72 mg vitamin C; 26 mg calcium; 1 mg iron; 242 mg sodium; 444 mg potassium