Grilled Vegetables
A delicious and healthy selection of grilled vegetables with a smoky and savory flavor, perfect as a side dish or main course.
Nutrition
Calories: 150cal
Carbohydrate: 18g
Protein: 3g
Fat: 8g
Cholesterol: – -mg
Sodium: 250mg
Difficulty Level: easy
15 min Prep
25 min Cook
40 min Total
4 Servings
Ingredients
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- 1 eggplant, sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1 tablespoon balsamic vinegar
Instructions
- Preheat your grill to medium-high heat (about 400°F). This will ensure the grill is hot enough to sear the vegetables beautifully.
- While the grill is heating, prepare the vegetables. Cut the red and yellow bell peppers into 1-inch pieces, the zucchini into 1/2-inch rounds, and the red onion into wedges. Slice the eggplant into 1/2-inch rounds.
- In a large mixing bowl, combine the cut vegetables. Drizzle with olive oil and sprinkle with salt, black pepper, garlic powder, and dried thyme. Toss until the vegetables are evenly coated.
- Using tongs, place the vegetables on the grill. It’s helpful to keep the peppers, zucchini, and eggplant arranged in groups for even cooking.
- Grill the vegetables for about 10-12 minutes, turning occasionally with tongs. You’ll know they’re ready when they have nice grill marks and are tender.
- Remove the vegetables from the grill and place them back into the mixing bowl. Drizzle with balsamic vinegar to add a tangy flavor.
- Toss the vegetables gently to distribute the balsamic vinegar evenly. Taste and adjust seasoning if necessary.
- Serve the grilled vegetables warm. They make an excellent side dish to grilled meats or as a delightful vegetarian main course. Enjoy!
