By Tara Bench
Work: 25 minutes
Total: 35 minutes
Make dressing: Whisk to combine 3 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 1/4 cup lemon juice, 2 tablespoons chopped basil, 1 teaspoon chopped thyme, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper, and 1/4 cup grated Parmesan; set aside.
Coat 1 large sliced yellow squash, 1 large sliced zucchini, 1/2 pint skewered grape tomatoes, 1 seeded and quartered bell pepper, and 1 sliced red onion (skewered so pieces stay together) with cooking spray and grill until soft and lightly charred. Brush warm veggies with the dressing and serve with any extra. Serves 4.
Per Serving: 160 cal, 12g fat (2.5g sat), 210mg sodium, 11g carb, 4mg chol, 4g protein, 3g fiber