Grilled Vegetables

5 from 80 votes

Favorite summer vegetables cooked on the grill deliver the best natural flavors! Easy to make and perfect for a side dish, on pasta or in other dishes.

Prep Time15

Cook Time20

Total Time35

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Low Calorie, Vegan, Vegetarian

Servings:

Calories: 151kcal

Author: Toni Dash

Ingredients

4 corn on the cob shucked, silks removed, any long stems trimmed
1 large red onion peeled and cut into ½-inch thick slices horizontally
18 large cherry tomatoes rinsed and patted dry
3 medium-large zucchini ends trimmed, halved lengthwise
3 large bell peppers (any color) stem, seeds and internal membrane removes. Halved.
3 tablespoons olive oil
kosher salt and freshly ground black pepper to season

Instructions

Preheat the grill to medium-high heat (400 degrees F). Brush and oil the grill grates.

Corn on the Cob

Brush the corn lightly with olive oil, and lightly salt and pepper. Place the corn on the prepared grill grates and close the lid.
Rotate the corn cobs every 4-5 minutes once the kernels become slightly charred for a total of 15-20 minutes.

Red Onion

Brush the red onion slices with olive oil. Place on the prepared grill grates. Allow to cook 4-5 minutes to develop grill marks. Flip and cook another 4-5 minutes

Cherry Tomatoes

Thread the cherry tomatoes onto skewers (bamboo or metal). NOTE: bamboo skewers do not need to be soaked.
Brush lightly with olive oil. Place skewers onto prepared heated grill grates. If using bamboo skewers place a folded piece of foil underneath the exposed bamboo as a grill guard to prevent burning.
Total cooking time will be about 5-6 minutes (depending on the size of the tomatoes). Rotate the skewers during the cooking time to evenly char the tomatoes on all sides.

Zucchini

Brush the zucchini halves with olive oil. Reserve salt and pepper for post grilling so the salt does not extract moisture from the zucchini.
Place on the heated prepared grill grate. Cook 3-4 minutes, flip and cook an additional 3-4 minutes. For thicker zucchini more time per side may be necessary.

Bell Peppers

Brush the bell peppers inside and out with olive oil .Place on the hot grill. Grill for 4-5 minutes (grill marks should be showing).
Flip over and grill the opposite side for 4-5 minutes. They should be cooked through but still have some firmness to their texture.

Notes

Nutrition/calorie facts: The nutrition information and calories is for ⅙th of the total vegetables in this recipe. This is reflected in the WW Personal Points tracker link too. If only consuming some of the vegetables adjust accordingly. For the WW Personal Point the vegetables not used can be deleted from the points total before added to your tracker.

Storing and Using leftovers

The grilled vegetables have the best texture straight off the grill. Leftovers can be stored in an airtight container or plastic bag in the refrigerator for up to 3 days. They will soften when stored but are still delicious chopped in scrambled eggs, a frittata, on a salad or in soup.

Nutrition