Spicy Grilled Veggies

Spicy Grilled Veggies

Grilling isn’t just for meat! Fire up the grill to add flavor to this fun combination of assorted vegetables; lemon pepper gives them a zesty, spicy kick.

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

4

servings

1/4
cup butter or margarine, softened
2
tablespoons lemon pepper
1
large potato, cut lengthwise into fourths
1
medium zucchini, cut lengthwise in half
1
medium yellow summer squash, cut lengthwise in half
2
large bell peppers, cut lengthwise into fourths and seeded
1
medium onion, cut into 1/2-inch slices
Bibb lettuce, if desired
1/4
cup Italian dressing
  1. Heat coals or gas grill for direct heat.
  2. Mix butter and lemon pepper. Brush on potato, zucchini, squash, bell peppers and onion.
  3. Cover and grill vegetables 4 inches from medium heat 10 to 20 minutes, turning frequently, until tender.
  4. Line platter with lettuce. As vegetables become done, remove from grill to platter. Sprinkle with dressing. Serve warm.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Health Twist
Here’s a healthy twist! For no fat and only 105 calories per serving, omit the butter. Spray vegetables with butter-flavored cooking spray, then sprinkle with lemon pepper. Use fat-free Italian dressing.
Substitution
Any Italian-style dressing or vinaigrette works well with this recipe, so choose your favorite.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 265
    • (Calories from Fat 160 ),
  • Total Fat 18 g
    • (Saturated Fat 3 g,),
  • Cholesterol 0mg;
  • Sodium 790 mg;
  • Total Carbohydrate 28 g
    • (Dietary Fiber 5 g,
  • Protein 4 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 2 Vegetable;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.