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.

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

3/4 cup
136 calories; protein 3.2g; carbohydrates 12.5g; dietary fiber 2.5g; sugars 4.1g; fat 9.3g; saturated fat 1.4g; vitamin a iu 574.9IU; vitamin c 72.1mg; folate 32.8mcg; calcium 25.5mg; iron 0.8mg; magnesium 38.3mg; potassium 444.2mg; sodium 242.1mg.

1/2 starch, 1 veg, 1 1/2 fat