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5 from 1 vote

Grilled Veggies

This'll give you that rainbow of colors and flavors on your plate!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Servings: 2 servings
Calories: 929kcal

Ingredients

  • disposable roasting pan
  • 2 carrots peeled and sliced thin
  • 1 large zucchini sliced
  • 1 large summer squash sliced
  • ¼ onion chopped
  • 1 garlic clove minced,
  • 1 crown broccoli cut into florets
  • 1 small crown cauliflower cut into florets
  • 4 large red potatoes sliced thin
  • ¼ cup butter cut into pads
  • salt
  • pepper
  • ½ teaspoon season all
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic salt
  • ¼ teaspoon celery salt
  • ½ teaspoon dried parsley
  • 2 slices bacon cooked and crumbled (optional)

Instructions

  • Spray your disposable roasting pan with non stick spray.
  • Toss together carrots, zucchini, summer squash, onion, garlic, broccoli, cauliflower, and potatoes. Add to roasting pan.
  • Spread butter tabs evenly over veggies.
  • Sprinkle salt, pepper, season all, onion powder, garlic salt, celery salt and parsley over veggies.
  • Sprinkle crumbled bacon over veggies. Cover with foil.
  • Cook, covered on a grill over medium heat for about 7-10 minutes. Stir veggies and recover. Cook for an additional 7-10 minutes.
  • Uncover and cook for 5-10 more minutes longer until potatoes and carrots are fork tender.

Nutrition

Calories: 929kcal | Carbohydrates: 145g | Protein: 26g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 75mg | Sodium: 1189mg | Potassium: 4893mg | Fiber: 26g | Sugar: 25g | Vitamin A: 52880IU | Vitamin C: 434.9mg | Calcium: 420mg | Iron: 8.7mg