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Onions

Amount for 4 Servings: 2 medium

Prep: Peel and cut into 1/4-inch-thick rounds. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 2 to 3 minutes total.

Nutrition Information Per Serving with Oil, Salt and Pepper: 54 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 82 mg potassium. 0 Carbohydrate Servings

Zucchini

Amount for 4 Servings: 1 pound

Prep: Slice diagonally into 1/4-inch-thick slices. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 4 to 6 minutes total.

Nutrition Information Per Serving with Oil, Salt and Pepper: 49 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 284 mg potassium. Nutrition Bonus: Vitamin C (30% daily value). 0 Carbohydrate Servings

Summer Squash

Amount for 4 Servings: 1 pound

Prep: Slice diagonally into 1/4-inch-thick slices. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 4 to 6 minutes total.

Nutrition Information Per Serving with Oil, Salt and Pepper: 49 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 284 mg potassium. Nutrition Bonus: Vitamin C (30% daily value). 0 Carbohydrate Servings

Seasonings

Toss grilled vegetables with one of these easy flavor combinations.

Chile-Garlic & Soy: Before grilling, toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1 tablespoon each chile-garlic sauce and reduced-sodium soy sauce and 1/4 teaspoon ground white pepper.

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