Enjoy the freshest summer vegetables hot off the grill, flavored with herbs and a hint of garlic.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • For marinade: In a 3-quart rectangular baking dish, whisk together vinegar, olive oil, garlic, oregano, and salt. Add zucchini and onion, stirring to coat. Marinate at room temperature for 10 minutes.

  • Meanwhile, lightly coat a grill pan or grill wok with cooking spray. For a charcoal grill, preheat grill pan on an uncovered grill directly over medium coals for 15 seconds. Using a slotted spoon, remove zucchini and onion from marinade and place in the grill pan. Reserve marinade. Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed. Cover and grill as above.) Remove vegetables from the grill pan. Place on a serving platter. Drizzle reserved marinade over vegetables. Toss to combine.

Nutrition Facts

60 calories; protein 1.8g 4% DV; carbohydrates 8.5g 3% DV; exchange other carbs 0.5; dietary fiber 1.9g 8% DV; sugars 4.8g; fat 2.5g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 446.5IU 9% DV; vitamin c 22.8mg 38% DV; folate 38mcg 10% DV; calcium 26.3mg 3% DV; iron 0.5mg 3% DV; magnesium 24mg 9% DV; potassium 374.3mg 11% DV; sodium 110.5mg 4% DV.