Grilled Summer Squash, Onions, and Tomatoes

Name: Grilled Summer Squash, Onions, and Tomatoes
Total time: 30 min
Ingredients: 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano, crushed; ¼ teaspoon salt; 3 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices; 1 large red onion, cut into 1/2-inch-thick wedges; Nonstick cooking spray; 1 cup red and/or yellow grape tomatoes

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Total: 30 minutes

Author : Diabetic Living Magazine

Grilled Summer Squash, Onions, and Tomatoes

Ingredients

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2 tablespoons balsamic vinegar1 tablespoon olive oil2 cloves garlic, minced1 teaspoon dried oregano, crushed¼ teaspoon salt3 medium zucchini and/or yellow summer squash, halved lengthwise and cut crosswise into 1/2-inch-thick slices1 large red onion, cut into 1/2-inch-thick wedgesNonstick cooking spray1 cup red and/or yellow grape tomatoes

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Instructions

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Step 1

For marinade: In a 3-quart rectangular baking dish, whisk together vinegar, olive oil, garlic, oregano, and salt. Add zucchini and onion, stirring to coat. Marinate at room temperature for 10 minutes.

Step 2

Meanwhile, lightly coat a grill pan or grill wok with cooking spray. For a charcoal grill, preheat grill pan on an uncovered grill directly over medium coals for 15 seconds. Using a slotted spoon, remove zucchini and onion from marinade and place in the grill pan. Reserve marinade. Grill vegetables for 5 to 6 minutes or just until tender and lightly brown, stirring occasionally. Stir in the tomatoes. Grill about 1 minute more or until tomatoes are heated through. (For a gas grill, preheat grill. Reduce heat to medium. Preheat grill pan as directed. Add vegetables as directed. Cover and grill as above.) Remove vegetables from the grill pan. Place on a serving platter. Drizzle reserved marinade over vegetables. Toss to combine.