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Grilled Veggies
Source: dLife

A great blend of zucchini, red potatoes, and squash.

Prep Time: 20 minutes
Cook Time: 6 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 183.9
Total Carbs 32.5 g
Dietary Fiber 7.1 g
Sugars 8.5 g
Total Fat 5.3 g
Saturated Fat 0.7 g
Unsaturated Fat 0.6 g
Potassium 883.2 mg
Protein 6.9 g
Sodium 33.0 mg
Dietary Exchanges
1 Fat , 2 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  olive oil cooking spray
0 1/2 lb  Squash, summer, fresh, medium, FDA
0 1/2 lb  medium zucchini
0 1/2 lb  potatoes, fresh, medium
2 tsp  olive oil
1 each  medium garlic cloves
0 1/2 tbsp  cold water
1 pinch  salt and pepper
  1. Preheat grill sprayed with cooking spray.
  2. Wash squash, zucchini, and potatoes.
  3. Cut the ends off squash and zucchini and cut in half lengthwise.
  4. Slice these into 4-5 strips and cut potatoes lengthwise into 1/4 inch slices.
  5. Mix together the olive oil, garlic, water, salt, and pepper in a mixing bowl.
  6. Add vegetables. Toss well.
  7. Place vegetables in one layer on the grill or broiler pan.
  8. Cook for 3 minutes.
  9. Turn vegetables over and cook for another 3 minutes.

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