Recipe courtesy of Rich Hanna
BBQ Vegetable Medley
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 223
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 22
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 1124
- Total: 55 min
- Prep: 20 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
1/4 cup olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
10 small tomatoes, sliced
1 red onion, sliced
1 crookneck squash, sliced
1 zucchini, sliced
1/2 cup fresh basil leaves, chopped
Salt
Black pepper
Directions
- Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
- Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.