Description
A vibrant mix of grilled zucchini, yellow squash, and red bell pepper, perfect for any barbecue.
Ingredients
Scale
- 2 medium/large zucchini (cut on the bias about 1/2-inch thick)
- 2 medium/large yellow squash (cut on the bias about 1/2-inch thick)
- 1 large red bell pepper (sliced into 3/4-inch wide strips)
- 3 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/4 cup classic yellow mustard
- 1/4 cup honey (or to taste)
- 1 to 2 teaspoons smoked paprika (or to taste)
- 1 to 2 teaspoons creole seasoning (or to taste)
- 1/2 teaspoon kosher salt (optional and to taste)
Instructions
- Preheat grill to medium-high heat.
- To a large bowl or zip top bag, add the vegetables, olive oil, salt, pepper, and toss well to coat evenly.
- Place vegetables directly on grill grates and grill for about 5 to 7 minutes, flipping as needed to ensure even cooking. Cook until as done as desired.
- To a medium bowl, add all ingredients, whisk to combine, taste to check for seasoning balance, and make any necessary tweaks if desired.
- Serve immediately with the grilled vegetables.
Notes
- Vegetables of your choice may be substituted.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg