Grilled Vegetables
Try grilling your favorite vegetables and spices for variety. CNP Seasonings taste great on grilled vegetables. Use a grill or oven broiler.
$1.23 per serving
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