Prep: 15 minutes
Grill: 5 minutes • Serves: 4
1 medium Full Circle yellow squash, quartered lengthwise and seeded
1 medium zucchini, quartered lengthwise and seeded
2 tablespoons PICS olive oil
1/2 teaspoon smoked paprika
1 tablespoon chopped fresh basil
1/2 teaspoon PICS coarse sea salt
1/4 teaspoon freshly ground PICS ground black peppercorns
1. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently toss bell peppers, squash, zucchini, oil and paprika.
2. Place vegetables on hot grill rack; cover and cook 5 minutes or until grill marks appear, turning once. Transfer vegetables to cutting board; carefully cut into 2-inch pieces. Makes about 2-1/2 cups.
3. Serve vegetables sprinkled with basil, salt and pepper.
Serving Size: 2/3 cup
Approximate nutritional values per serving:
93 Calories, 7g Fat, 1g Saturated Fat, 0mg Cholesterol, 302mg Sodium,
7g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 2g Protein