Grilled Summer Veggies

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   Cut bell peppers into 1-inch-wide strips. Cut squash and zucchini lengthwise into 1/4-inch-thick slices. Cut onions into 1/2-inch-thick slices. Lightly coat vegetables evenly with cooking spray.

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   Grill vegetables, covered with grill lid, over medium-high heat (350u00b0 to 400u00b0) 3 to 5 minutes on each side or until tender. Remove from grill, and sprinkle evenly with salt and pepper.

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   MyRecipes is working with

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   , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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* Per serving · 4 servings · Values may vary.

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