Grilled Vegetables Made Easy: Flavor-Packed Summer Delight

A quick and flavorful summer side of grilled vegetables, perfect for showcasing seasonal produce.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Grilled

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Grill

1 can Cooking Spray High-heat spray for grill
2 tablespoons Extra Virgin Olive Oil Can substitute with avocado oil
1 teaspoon Sea Salt
1 teaspoon Freshly Ground Black Pepper

For the Vegetables

1 medium Yellow Squash Can substitute with pattypan squash
1 medium Zucchini Straight-neck squash works as a similar option
1 cup Cremini Mushrooms Can be swapped with button mushrooms
1 medium Red Onion White onion can be a substitute
1 medium Red Bell Pepper Green bell pepper as alternative
1 medium Green Bell Pepper Use more red peppers instead if desired
1 cup Fresh Corn Frozen corn works if fresh is unavailable

Equipment

Grill
Metal or Wooden Skewers

Method

Step-by-Step Instructions

Preheat your grill to medium-high heat, about 400°F (200°C). Coat grates with cooking spray.
Wash and cut selected vegetables into uniform pieces, roughly 1-inch thick.
Thread vegetables onto metal skewers, alternating types for beauty. Soak wooden skewers if using.
Drizzle skewers with olive oil and season with salt and pepper for flavor.
Grill skewers for 8 minutes on one side, flip and grill for another 8 minutes until tender.
Remove skewers and let rest. Adjust seasoning if necessary. Serve warm with your favorite sauce.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 300mgPotassium: 450mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 60mgCalcium: 40mgIron: 1mg

Notes

Ensure all vegetables are cut into similar sizes for even cooking. Experiment with different sauces for added flavor.

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