Living the Middle

Grilled Zucchini, Peppers, Onions & Tomatoes

Quick, easy to put together, plant-based recipe, great for grilling or in the oven. The seasoning is key to make this dish super tasty…we go with an Italian style, but you could use any seasoning profile you love (Indian, Mediterranean, Mexican). Enjoy!

CourseDinner
CuisineAmerican, Vegan, Vegetarian

Servings	Prep Time
6	15min

Cook Time

35min

Servings	Prep Time
6	15min

Cook Time

35min

Ingredients

1.5 Bell Peppersany color
1 Large, Red Onion
2 Tomatoes, cut into wedgesor 2 cups cherry tomatoes, halved
3 Zucchini Squashany color
2Tbsp Extra Virgin Olive Oil
1 Tbsp Garlic Powder
3Tbsp Italian Seasoning
1tsp salt
1/2 Lemon or Limejuiced
to taste Pepper

Instructions

Prep all the vegetables. I slice the peppers, julienne the onions, wedge the tomatoes (or half the cherry tomatoes) and cut the zucchini into half-moons.
Spread the cut veggies out on a grill pan (or backing sheet if cooking indoors). I covered mine in foil, but this is not necessary.
Sprinkle the EVOO and seasonings and lemon/lime juice on top of the veggies.
Get your hands in there and toss everything around until it’s all mixed together.
When your grill is at around 350, place them in the grill and cook until they reach the desired tenderness. If you do them in the oven, I usually set it to 375 and go for about 35 to 45 min.

Recipe Notes

Nutrition Facts

Grilled Zucchini, Peppers, Onions & Tomatoes

Amount Per Serving

Calories 93 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 615mg 26%

Potassium 544mg 16%

Total Carbohydrates 12g 4%

Dietary Fiber 3g 12%

Sugars 7g

Protein 3g 6%

Vitamin A 40%

Vitamin C 177%

Calcium 3%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.