Grilled Lemon Pepper Zucchini and Squash

    (44)
    55 minutes

    Summertime is for grilling with this recipe! Slices of yellow squash and zucchini are mixed with red capsicum and onion and seasoned with lemon pepper seasoning to go on the grill and accompany your favourite barbecue mains.


    1 person made this

    Ingredients
    Serves: 4 

    • 2 small yellow patty pan squash, sliced
    • 2 small zucchini, sliced
    • 1 small onion, diced
    • 1 red capsicum, diced
    • 1 1/2 tablespoons extra-virgin olive oil
    • 1 tablespoon lemon pepper seasoning

    Directions
    Preparation:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Preheat barbecue on high heat. When hot, lightly oil grill plate.
    2. Combine the squash, zucchini, onion and capsicum in a bowl; drizzle with olive oil. Sprinkle with lemon pepper seasoning and toss to coat. Place the vegetable mixture in the centre of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a parcel.
    3. Place the parcel on the preheated grill plate. Cook until the vegetables are tender, about 30 minutes, turning the parcel every 5 to 10 minutes.

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    Reviews and Ratings
    Global Ratings:
    (44)

    Reviews in English (35)

    by
    67

    Hubs and I both enjoyed this and particularly liked the addition of the diced red pepper, which provided both color and flavor. Normally I'd add garlic to a dish like this but I found I didn't even miss it. The lemon pepper seasoning contributed enough flavor on its own and was a nice choice. Another thing to love about this recipe is that there is no pan to clean!  -  24 Jul 2009  (Review from Allrecipes USA and Canada)

    by
    49

    Simple and delicious! I used a vidalia onion and other than that I didn't change a thing. The red bell pepper definitely perked up this grilled veggie dish. The was so easy to put together and was a great side dish for grilled chicken.  -  11 May 2011  (Review from Allrecipes USA and Canada)

    by
    33

    I made this for our 4th of July picnic, and it was great. I heated up the leftovers for lunch the next day and served it over brown rice - I think I liked it even better the next day.  -  06 Jul 2008  (Review from Allrecipes USA and Canada)