Assorted Grilled Vegetables



Serving size

1 cup
30 minutes
Assorted Grilled Vegetables


8 ounces Zucchini (cut into 1/4" thick slices)
8 ounces Yellow squash (cut into 1/4" thick slices)
1 large whole (3 inch dia) Tomatoes (quartered)
1 Tbsp. Olive oil
1/2 tsp. Salt
1 to taste Black pepper


Preheat grill to medium-high heat.

Cut the zucchini and yellow squash into 1/4 inch thick rounds. Cut the tomatos into quarters. Place all of the vegetables in a large bowl.

Add the oil, salt, and pepper to the vegetables and toss until evenly coated.

Place the vegetables on the grill and grill them until tender, about 4-5 minutes per side. Remove the vegetables from the grill and serve.

Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

"While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season."

Marcus Samuelsson