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Grilled & Sauteed Summer Veggie Medley

Yields4 Servings

 1 zucchini, cut into 1-inch chunks
 1 orange bell pepper, cut into 1-inch chunks
 1 red bell pepper, cut into 1-inch chunks
 1 cup grape tomatoes
 ¼ vidalia or yellow onion, cut into large chunks then separated
 6 garlic, peeled and cut in half
 4 tbsp olive oil
 ½ tsp ground black pepper, or to taste
 ¼ tsp crushed red pepper flakes
 ½ tsp sea salt
 2 tbsp fresh basil, ripped into smaller pieces
*Grill-safe veggie pan/basket required for this recipe. See link above.
1

*Recipe can also be made in a pan on a stove top, but it will not have the same flavor as when cooked on a grill.

Preheat gas grill to medium-high heat (for a charcoal grill, create a two-zone fire for direct and indirect cooking). Combine all ingredients, except basil, in a large bowl. Toss to combine.

2

Pour veggie mixture into a grill pan. Place on preheated grill over direct heat (*You may have flare up/larger flames when placing pan on grill. Be careful when handling pan/stirring veggies*).

3

Once pan is on direct heat, let the veggies cook ~5-8 minutes while stirring frequently. Close lid in between stirring to reduce flare ups. Cook until veggies get slightly browned/charred, then move to indirect heat for another 5-10 minutes, or until veggies are softened to your liking.

4

Pour cooked veggies into a heat-safe bowl. Add torn basil leaves and serve warm.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories175
% Daily Value *
Total Fat 13.9g18%

Saturated Fat 1.9g10%
Sodium 218mg10%
Total Carbohydrate 12g5%

Dietary Fiber 3.5g13%
Total Sugars 6.3g
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.