Enjoy this healthy and simple grilled vegetable salad recipe alongside anything else you feel like throwing on the grill. Or, toss it with pasta and plenty of Parmesan and call it dinner.

Grilled Summer Vegetable Salad

Serves 5

Active Time: 25 minutes

Total Time: 25 minutes

2 ears corn, husked

2 large bell peppers, quartered

2 cups baby zucchini (8 ounces)

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon salt

1/2 teaspoon ground pepper

1 tablespoon red-wine vinegar

2 tablespoons chopped fresh oregano

1. Preheat grill to medium-high.

2. Toss corn, peppers and zucchini with 2 tablespoons oil, the salt and the pepper in a large bowl.

3. Oil the grill rack. Grill the vegetables, turning often, until lightly charred and tender, about 6 minutes for the peppers and zucchini and about 8 minutes for the corn.

4. Coarsely chop the peppers into 1-inch pieces. Cut the zucchini in half. Cut the corn kernels from the cobs. Transfer the vegetables to a serving dish. Drizzle with vinegar and the remaining 1 tablespoon oil, and sprinkle on the oregano.

Recipe nutrition: Per serving: 135 Calories, Total Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 12 g, Fiber: 2 g, Total Sugars: 4 g, Added Sugars: 0 g, Protein: 3 g, Sodium: 242 mg, Potassium: 444 mg, Folate: 33 mcg, Calcium: 26 mg

Carbohydrate Servings 1

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)