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Easy Grilled Vegetables

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By Betty Crocker Kitchens
Updated Jun 19, 2019
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Complete your summer supper with the deep caramelized flavors of grilled vegetables you can only get on the grill. In this recipe, patty pan squash (or zucchini), bell peppers and onions get marinated in a zesty Italian dressing and grilled for 10-15 minutes—feel free to use the variety of vegetables of your choosing. With this three-step recipe, cooking your favorite summer-ripe vegetables really is as easy as 1-2-3. Veggies on the grill can’t be beat and this super-easy recipe shows you just how simple and versatile it can be!

Easy Grilled Vegetables

  • Prep Time 10 min
  • Total 1 hr 25 min
  • Servings 6
  • Ingredients 5
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Ingredients

  • 12 pattypan squash, about 1 inch in diameter
  • 2 red or green bell peppers, each cut into 6 pieces
  • 1 large red onion, cut into 1/2-inch slices
  • 1/3 cup Italian dressing
  • Freshly ground pepper, if desired

Instructions

  • Step 
    1
    Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
  • Step 
    2
    Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
  • Step 
    3
    Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.

Nutrition

80 Calories
6 g Total Fat
1 g Protein
8 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
55
Total Fat
6 g
Saturated Fat
0g
Cholesterol
0mg
Sodium
120 mg
Potassium
200 mg
Total Carbohydrate
8 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
48%
48%
Vitamin C
68%
68%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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