Recipe by *~Lissa~*
"I like to serve this easy summer-vegetable dish with grilled chicken and rice. I suppose you could switch the type of seasonings you use if you'd like a different flavor, or even change up the vegetables to suit your liking."
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yellow squash, sliced
red bell pepper, minced
1 1/2 tablespoons
extra-virgin olive oil
Simple and delicious! I used a vidalia onion and other than that I didn't change a thing. The red bell pepper definitely perked up this grilled veggie dish. The was so easy to put together and was a great side dish for grilled chicken.
This was not as yummy as I had hoped. I did it in the oven as I don't have a grill. 350 for 30 minutes. Garlic salt helped, but it was still rather underwhelming.
I made this for our 4th of July picnic, and it was great. I heated up the leftovers for lunch the next day and served it over brown rice - I think I liked it even better the next day.
Hubs and I both enjoyed this and particularly liked the addition of the diced red pepper, which provided both color and flavor. Normally I'd add garlic to a dish like this but I found I didn't even miss it. The lemon pepper seasoning contributed enough flavor on its own and was a nice choice. Another thing to love about this recipe is that there is no pan to clean!
I did this in the oven and it still turned out well. It is very easy and extremely Weight Watcher friendly, as well. Lots of vitamins, not a lot of fat, accompanies heavier foods well with high water content and naturally infused flavors.
Great over brown rice!
Quick and delicious recipe! Tasted even better the next day!
So Good!! I didn't have red bell pepper so I added some mexican salsa to the mix and I free handed the seasons to my taste. I put it in the oven at 350 for 40 mins and WOW... the taste is phenomenal. Thanks for sharing this!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Lemon-Pepper Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 50
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