email this pageTo wow a crowd or prepare a no-fuss weeknight dinner, you only need a few vibrant ingredients and some imagination. Light up, stand back, and be dazzled by these grilled vegetables, perfect to serve alongside Grilled Pizza with Mozzarella and Grilled Polenta with Sausage.
Summer Vegetables with Olive Oil and Italian Herbs
Mark Boughton Photography; styling by Teresa Blackburn
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Ingredients
2 large zucchini
1 large yellow squash
3 red, yellow or orange bell peppers
2 tablespoons extra-virgin olive oil
½ teaspoon red pepper flakes
1 teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
1 teaspoon kosher salt
Coarsely ground black pepper
Instructions
1 large yellow squash
3 red, yellow or orange bell peppers
2 tablespoons extra-virgin olive oil
½ teaspoon red pepper flakes
1 teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
1 teaspoon kosher salt
Coarsely ground black pepper
1. Cut zucchini and squash into large diagonal slices. Cut peppers into quarters or large strips. Place in a large bowl. Drizzle oil over top. Sprinkle with red pepper flakes, herbs, salt and pepper. Toss.
2. Prepare grill.
3. Place vegetables on grill grate over a medium-high flame; cook until vegetables are slightly browned and tender. Serves 6.
Recipe by Kristine Gasbarre ("Grilled Dinner, Italian Style," May 2009.)
Nutritional Information
2. Prepare grill.
3. Place vegetables on grill grate over a medium-high flame; cook until vegetables are slightly browned and tender. Serves 6.
Recipe by Kristine Gasbarre ("Grilled Dinner, Italian Style," May 2009.)
Per serving: 80 calories, 5g fat, 0mg chol., 2g prot., 8g carbs., 3g fiber, 350mg sodium.
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