Great Grilled Vegetables

Yield: 4 servings


  • 1 red pepper, sliced, deseeded and cut into 8 sections
  • 1 bunch asparagus trimmed
  • 1 zucchini sliced diagonally into ¼ inch slices
  • 1 yellow squash sliced diagonally into ¼ inch slices
  • 12 oz package baby portabella mushrooms
  • 2 ounces Extra Virgin Olive Oil
  • 1/8 cup Lawry’s Seasoning Salt, 25% less sodium
  • ¼ cup Splenda brown sugar


  1. Wash all vegetables, dry, cut as directed. Rub vegetables with olive oil.
  2. Start to grill vegetables on an indoor or outdoor grill or use a grill pan. Use a small amount of olive oil if needed.
  3. Arrange in alternating colors on a plate. Sprinkle Lawry’s and Splenda mix over vegetables on serving plate after they are cooked, otherwise, they will burn and stick to your grill.
  4. Serve with Skillet Frittata or with whole grain rice or quinoa.

Posted by Michelle Chippas

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