Roasted Summer Vegetables

roasted summer vegetables

Summertime grilling doesn’t need to consist only of traditional hot dogs, hamburgers and steaks. Why not try a healthier option by throwing some of your favorite vegetables on the grill? By increasing the amount of plant foods you eat, you also increase your intake of fiber and important nutrients that can help lower your risk of chronic diseases like cancer and heart disease.

INGREDIENTS

  • 1 small yellow squash, cut into 1 inch slices
  • 1 small green zucchini, cut into 1 inch slices
  • 1 small purple onion, quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon black pepper
  • 1 large red bell pepper, seeded and sliced into strips
  • 1 large yellow bell pepper, same as above
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh chopped parsley

INSTRUCTIONS

  1. Toss first three ingredients with oil and seasonings.
  2. Toss vegetables with olive oil mixture and place in oil sprayed grill basket.
  3. Grill with lid closed over medium coals or lava rocks, stirring occasionally until vegetables are tender (approx. 10-12 minutes).
  4. Place in a large bowl and toss with balsamic vinegar and parsley.

About LG Health Hub

The LG Health Hub features breaking medical news and straightforward advice to help individuals of all ages make healthy choices and reach their wellness goals. The blog puts articles by trusted Lancaster General Health clinical experts, good 'n healthy recipes, videos, patient stories, and health risk assessments at your fingertips.

 

Share This Page: