Garlicky Grilled Zucchini and Tomatoes Garlicky Grilled Zucchini and Tomatoes

Food styling by Ashley Denton | Prop styling by Laura Branson Image by: Jeff Coulson

This summery side cooks in the time your meat takes to rest, so have the veggies ready to grill as soon as the main is done. If you like, substitute parsley, chives or tarragon for the basil.

  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 6 servings



Slice zucchini diagonally into 1/2-inch (1 cm) thick rounds. Set aside.

In large bowl, stir together oil, garlic, pepper and salt. Thread tomatoes onto metal or soaked wooden skewers; brush with half of the oil mixture. Toss zucchini with remaining oil mixture.

Place tomato skewers and zucchini on greased grill over medium-high heat; grill, uncovered, turning occasionally, until tomatoes begin to blister and zucchini is tender and grill-marked, about 8 minutes. Remove to plate; sprinkle with basil.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 7 mg
  • Sugars 5 g
  • Protein 2 g
  • Calories 68.0
  • Total fat 5 g
  • Potassium 408 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g


  • Iron 4.0
  • Folate 14.0
  • Calcium 2.0
  • Vitamin A 16.0
  • Vitamin C 33.0
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Appetizers & Snacks

Garlicky Grilled Zucchini and Tomatoes