Grilled Summer Squash, Onions, and Tomatoes

Grilled Summer Squash, Onions, and Tomatoes

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From: Diabetic Living Magazine

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

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • 3 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into ½-inch-thick slices
  • 1 large red onion, cut into ½-inch-thick wedges
  • Nonstick cooking spray
  • 1 cup red and/or yellow grape tomatoes

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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 information

  • Serving size: ⅔ cup
  • Per serving: 60 calories; 3 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 38 mcg folate; 0 mg cholesterol; 5 g sugars; 447 IU vitamin A; 23 mg vitamin C; 26 mg calcium; 1 mg iron; 110 mg sodium; 374 mg potassium
  • Nutrition Bonus: Vitamin C (38% daily value)
  • Carbohydrate Servings: ½

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