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  • 2 large zucchini
  • 1 large yellow squash
  • 3 red, yellow or orange bell peppers
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried Italian herbs (thyme, rosemary, or oregano) or 1 tablespoon fresh herbs
  • 1 teaspoon coarse salt
  • Freshly ground black pepper


  1. Cut zucchini and squash into large diagonal slices. Cut peppers into quarters or large strips. Place in a large bowl. Drizzle oil over top. Sprinkle with red pepper flakes, herbs, salt and pepper. Toss.
  2. Prepare grill.
  3. Place vegetables on grill grate over a medium-high heat; cook until vegetables are slightly browned and tender.
Recipe by Kristine Gasbarre.

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The recipe was originally published as Grilled Summer Vegetables on

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