Name: Sweet and Tangy Grilled Veggie Salsa
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 6 (1/2 cup each)
Ingredients: 1 medium yellow squash, sliced into half-inch rounds; 1 medium green zucchini, sliced into half-inch rounds; 1 medium red bell pepper, sliced in half; 1 medium Vidalia onion, peeled and ends trimmed, sliced into two pieces; 1 tablespoon olive oil; 4 cloves garlic, grated or finely minced; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 1 tablespoon lemon juice

Sweet and Tangy Grilled Veggie Salsa

Leyla Shamayeva, MS, RD

Medically reviewed by

Richard Fogoros, MD

Updated on September 20, 2019

(5 ratings)

Total Time: 16 min

Prep Time: 10 min

Cook Time: 6 min

Servings: 6 (1/2 cup each)

Nutrition Highlights (per serving)

48 calories

3g fat

6g carbs

1g protein

Show Nutrition Label

Nutrition Facts
Servings: 6 (1/2 cup each)
Amount per serving
Calories	48
% Daily Value*
Total Fat 3g	4%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 393mg	17%
Total Carbohydrate 6g	2%
Dietary Fiber 2g	7%
Total Sugars 3g
Includes 0g Added Sugars	0%
Protein 1g
Vitamin D 0mcg	0%
Calcium 21mg	2%
Iron 0mg	0%
Potassium 253mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Here's a colorful way to up your veggie intake: sprinkle a bit of this grilled squash, pepper, and onion salsa over baked proteins like roasted salmon and chicken, or brighten up your plate with it as a side. It's a fairly simple dish that requires little more than what its name calls for—zucchini, a bell pepper, an onion, garlic, lemon juice, and a dash of salt and pepper are all you need. And if you don't have a grill, the dish comes together well in a grill or saute pan, making it easy to add antioxidants, fiber, and more to your cholesterol-friendly diet.

Ingredients

1 medium yellow squash, sliced into half-inch rounds
1 medium green zucchini, sliced into half-inch rounds
1 medium red bell pepper, sliced in half
1 medium Vidalia onion, peeled and ends trimmed, sliced into two pieces
1 tablespoon olive oil
4 cloves garlic, grated or finely minced
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon lemon juice

Preparation

Preheat the grill to medium (you can also use a grill or regular fry pan over low to medium heat).
Toss the sliced zucchini, bell pepper, and onion halves with the olive oil in a small bowl. Arrange the slices on the grill or pan and cook until slightly softer and grill marks are visible, about 2 to 3 minutes per side.
Remove from heat and let slightly cool, about 10 minutes.
Dice the vegetables into small cubes.
Toss with salt, pepper, and lemon juice right before serving.

Ingredient Variations and Substitutions

Both yellow squash and green zucchini are summer squashes. They're comparable in nutrition and flavor so can be used interchangeably. If you prefer one over the other (one variety might be much cheaper), feel free to use two of the same. Your salsa won't be as colorful but will still be plenty healthy.

Vidalias are one of the sweeter onion varieties—they're lower in pyruvic acid (which means no teary eyes!) and are often enjoyed raw. You can also use white onions or pearl onions (grill them whole, without cutting in half). Choose your favorite or the most budget-friendly option.

Adjust lemon to taste.