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Categories: Grilled, Sides, Vegetables, Vegetarian

Grilled vegetables

The man in an apron casually tongs quartered slabs of zucchini off the hottest part of the grill to the cooler edges, where they can be turned to expose angled stripes of caramelized flesh. Then peppers, yellow and red and ... Read more

Total time: 30 minutes | Serves 4
Note: From Weber test cook Edna Scholsser. The vegetables should be tender and brown in spots, but not mushy or charred.
  • 16 asparagus spears
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 zucchini
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons garlic pepper
  • Salt
  • 1/2 teaspoon herbes de Provence

Step 1Break off the tough bottoms of the asparagus spears. Cut the bell peppers into quarters and remove the seeds. Slice the zucchini in half length-wise, then in half again.

Step 2Brush the vegetables with olive oil. Season them with garlic pepper and salt to taste. Sprinkle the zucchini with herbes de Provence.

Step 3Heat the grill to medium. Grill the zucchini 4 minutes over direct medium heat, turning once. Move to indirect heat for 2 to 4 more minutes, cooking until tender but not mushy.

Step 4Grill the asparagus 5 to 8 minutes over medium direct heat, depending on thickness. Rotate one-quarter turn every minute.

Step 5Grill the bell peppers over direct medium heat 4 minutes, turning once. Move to indirect medium heat for 6 to 8 additional minutes.

Each serving:
121 calories; 4 grams protein; 13 grams carbohydrates; 4 grams fiber; 7 grams fat; 1 gram saturated fat; 0 mg. cholesterol; 126 mg. sodium.
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