Low Fat Grilled Vegetable Medley
Elevate your meals with this vibrant Low Fat Grilled Vegetable Medley—a delicious, nutrient-packed recipe that celebrates the natural flavors of fresh produce. Featuring zucchini, red bell pepper, yellow squash, asparagus, and red onion, this colorful combination is lightly seasoned with garlic powder, oregano, and a touch of salt and pepper, then grilled to smoky perfection. Ready in just 25 minutes, this quick and easy dish is ideal for healthy weeknight dinners, summer barbecues, or as a versatile side dish. With minimal olive oil spray, it’s a guilt-free option that’s bursting with flavor and packed with antioxidants. Serve it as a stand-alone dish or pair with grilled proteins for a low-fat, wholesome meal that will leave everyone asking for seconds. Perfect for clean eating, vegetarian, or weight-conscious lifestyles!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 1 large Red Bell Pepper
- 1 medium Yellow Squash
- 1 bunch Asparagus
- 1 medium Red Onion
- 1 as needed Olive Oil Spray
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
Instructions
Rinse all the vegetables thoroughly under cold running water and pat them dry with a clean kitchen towel.
Trim the ends of the zucchini and yellow squash, and slice them into 1/4 inch thick rounds.
Core and seed the red bell pepper, then cut it into 1 inch wide strips.
Trim the woody ends from the asparagus.
Peel the red onion and cut it into 1/2 inch thick rounds, ensuring you keep the rounds intact for easier grilling.
Preheat the grill to medium-high heat, around 375°F (190°C).
Arrange all the prepared vegetables in a single layer on a large baking sheet.
Lightly spray the vegetables with olive oil spray, ensuring they are evenly coated.
In a small bowl, mix together the garlic powder, dried oregano, salt, and black pepper.
Sprinkle the seasoning mixture evenly over the vegetables.
Place the vegetables on the preheated grill. For the onion rings, use a grill basket or skewer to help them retain their shape.
Grill the vegetables for 10 minutes, turning them halfway through cooking. They should be tender and have visible grill marks when done.
Remove the vegetables from the grill and arrange them on a serving platter.
Serve immediately as a side dish, or add to other dishes for a hearty, low-fat meal.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3068 mg | 133% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 37.8 g | ||
| Protein | 16.5 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2233 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
