Skip to main content

Recipe: Grilled summer vegetables

| Recipes | Healthy You

grilled onion, zucchini, bell pepper and butternut squash

Colorful, seasonal veggies can add flair to your cookout.

Don't let meat hog the spotlight at your cookout. Here's a quick and easy way to cook up some delightful summertime veggies.


  • 1 pound summer squash, chopped into bite-size pieces
  • 1 pound bell peppers, chopped into bite-size pieces
  • 1 pound asparagus, trimmed
  • ¼ - ½ onion, sliced
  • 4 garlic cloves, peeled
  • Salt and pepper to taste (¼ tsp salt, ½ tsp pepper) OR desired herbs


Line barbeque grate with appropriate grilling foil. Preheat grill to 400 degrees.
Spread veggies, onion and garlic in one layer on the lined barbeque grate, if desired you can spray veggies with non-stick cooking spray. Season with salt, pepper and garlic powder (or desired herbs).
Grill veggies until fork-tender (about 20-30 depending on the density of veggies), stirring frequently with a spatula or large spoon to cook evenly. Taste occasionally to see if more seasoning is needed. Remove from grill and serve. 
** You can substitute with other desired vegetables
Nutrition Facts (per 1/2 cup serving): 
35 calories, 7g carbs, 0g total fat, 75mg sodium, 3g fiber, 3g protein 

Recipe from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.