Enjoy this healthy and simple grilled vegetable salad recipe alongside anything else you feel like throwing on the grill. Or toss it with pasta and plenty of Parmesan and call it dinner.

Breana Killeen
Source: EatingWell Magazine, July/August 2017


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

135.5 calories; protein 3.2g 6% DV; carbohydrates 12.5g 4% DV; exchange other carbs 1; dietary fiber 2.5g 10% DV; sugars 4.1g; fat 9.3g 14% DV; saturated fat 1.4g 7% DV; cholesterolmg; vitamin a iu 574.9IU 12% DV; vitamin c 72.1mg 120% DV; folate 32.8mcg 8% DV; calcium 25.5mg 3% DV; iron 0.8mg 5% DV; magnesium 38.3mg 14% DV; potassium 444.2mg 12% DV; sodium 242.1mg 10% DV.