| Level: | Easy |
| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 10 small tomatoes, sliced
- 1 red onion, sliced
- 1 crookneck squash, sliced
- 1 zucchini, sliced
- 1/2 cup fresh basil leaves, chopped
- Salt
- Black pepper
Instructions
- Pour the oil in a large bowl and add the peppers, tomatoes, onion, squash, zucchini, and basil in a bowl and toss to combine. Season with salt and pepper, to taste. Let vegetables stand for 10 minutes before placing them into a BBQ wok basket.
- Heat the grill to medium. Place vegetables (in the wok basket) on the grill and cook, stirring occasionally. Remove the vegetables from the grill and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 223 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 1124 mg |
Reviews
If you don’t have a BBQ wok, this recipe is reason enough to buy one. I cut the peppers into square chunks, the squash into rounds, the onion into wedges (and separated the layers) and used two medium sized tomatoes (also wedged) instead of the ten small. The leftovers made a *great* omelet filling the next day!
I had the bowl of seasoned vegetables on the counter top and ready for the grill. My boys came in (27 yo) and started chomping on them as is, so we never did grill them. They were excellent as is. Use a high quality olive oil and you’re set. Loved them!