Great Grilled Vegetables Recipe

Name: Great Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: large red onion, sliced in rings (e.g., Vidalia); 3 colored bell peppers (red, orange or yellow), cut in chunks; 2 cups mushrooms, halved (or 8 portabella mushrooms); 1 small eggplant, ends trimmed, sliced into 1/2-inch thick rounds; 2 zucchini and/or yellow squash, trimmed, sliced diagonally 1/2-inch thick; 1 bunch asparagus spears, ends trimmed; 4 cloves garlic, crushed (about 4 teaspoons minced); 1/4 cup olive oil (preferably extra-virgin); 1/4 cup balsamic vinegar; Salt and freshly ground pepper, to taste; 1/4 cup lightly packed chopped fresh basil (see Note); 1 tablespoon fresh oregano (see Note)

Servings: persons

large red onion, sliced in rings (e.g., Vidalia)
3 colored bell peppers (red, orange or yellow), cut in chunks
2 cups mushrooms, halved (or 8 portabella mushrooms)
1 small eggplant, ends trimmed, sliced into 1/2-inch thick rounds
2 zucchini and/or yellow squash, trimmed, sliced diagonally 1/2-inch thick
1 bunch asparagus spears, ends trimmed
4 cloves garlic, crushed (about 4 teaspoons minced)
1/4 cup olive oil (preferably extra-virgin)
1/4 cup balsamic vinegar
Salt and freshly ground pepper, to taste
1/4 cup lightly packed chopped fresh basil (see Note)
1 tablespoon fresh oregano (see Note)

1
In a large bowl, combine onions, peppers, mushrooms, zucchini and asparagus.
2
Add garlic, olive oil and vinegar or lemon juice. Season with salt and pepper; mix well. Marinate at least 30 minutes (or cover and refrigerate overnight).
3
Transfer vegetables to a perforated grill basket, reserving any leftover marinade. (If you don't have a grilling basket, use heavy-duty foil that has been slashed in several places.) Grill over medium-high heat for 15 minutes, or until nicely browned, stirring two or three times.
4
Remove from grill and transfer vegetable mixture to a large bowl. Add reserved marinade, basil and oregano. Mix well.
5
Note: If using dried basil and oregano instead of fresh, add them to the vegetable mixture before marinating, along with the salt and pepper. Thyme and rosemary also make flavorful seasonings.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: large red onion, sliced in rings (e.g., Vidalia), 3 colored bell peppers (red, orange or yellow), cut in chunks, 2 cups mushrooms, halved (or 8 portabella mushrooms), 1 small eggplant, ends trimmed, sliced into 1/2-inch thick rounds, and more.

Yes, Great Grilled Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Great Grilled Vegetables

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