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

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

2/3 cup
60 calories; protein 1.8g; carbohydrates 8.5g; dietary fiber 1.9g; sugars 4.8g; fat 2.5g; saturated fat 0.4g; vitamin a iu 446.5IU; vitamin c 22.8mg; folate 38mcg; calcium 26.3mg; iron 0.5mg; magnesium 24mg; potassium 374.3mg; sodium 110.5mg.