skewers with grilled mushrooms, peppers, and meat

Grilled Vegetables

Try grilling your favorite vegetables and spices for variety. CNP Seasonings taste great on grilled vegetables. Use a grill or oven broiler.
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Course Snacks & Sides
$1.23 per serving
Servings 3 cups

Ingredients
 

  • 1 small zucchini
  • 1 yellow or sweet red pepper
  • 1 medium onion
  • Nonstick spray
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat grill or broiler to medium heat.
  • Wash vegetables. Cut the zucchini in half lengthwise. Slice the pepper into quarters. Cut the onion into ½-inch slices.
  • Place on baking sheet coated with nonstick spray. Spray vegetables with nonstick spray.
  • Grill or broil vegetables, turning often, until browned and tender, about 10-12 minutes.
  • Remove from heat and place on a clean cutting board. Cut zucchini and bell peppers into bite-size chunks. Separate onions into rings.
  • Place cooked vegetables in a bowl and sprinkle with salt and pepper. Toss lightly. Serve warm or cold.

Notes

Variation
Switch Vegetables: Change this recipe according to your vegetable and spice preferences. Try carrots, corn, eggplant, and different varieties of onions. CNP Seasonings taste great on grilled vegetables.

Nutrition Label

Serving: 1 cup
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Grilled Vegetables
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