Got an abundance of garden veggies? Try slathering 'em with oil and a flavorful dry rub and grilling them to char-marked perfection.
What You Need
Original recipe yields 8 servings
3 Tbsp. A.1. Dry Rub Garlic & Classic Herb
1 Tbsp. olive oil
2 lb. assorted fresh vegetables (green, red and yellow peppers; new potatoes; yellow squash; zucchini), cut into 1-inch pieces
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Let's Make It
Heat grill to medium-high heat.
Mix dry rub and oil in large bowl until blended. Add vegetables; toss to evenly coat.
Cover grill grate with foil; spray with cooking spray. Spread vegetables onto foil.
Grill 8 to 10 min. or until crisp-tender, turning occasionally.
Use Your Broiler
Heat broiler. Spread vegetables onto rack of broiler pan. Broil, 6 inches from heat, 8 to 10 min. or until crisp-tender, turning occasionally.
Use Your Grill Basket or Grill Pan
Instead of grilling the vegetables on the foil, grill them in a grill basket, or on a grill pan sprayed with cooking spray.
Calories From Fat
% Daily Value*
Total Fat 2g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.