Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium-size yellow squash, ends trimmed; 2 medium-size zucchini, ends trimmed; 2 long, thin Japanese eggplants, ends trimmed; 1 medium-size red pepper; 1 medium-size yellow pepper; 1 fennel bulb; 1 chayote (a squash available in specialty stores and some su-permarkets); 8 whole okra; 4 scallions; 4 shiitake mushroom tops; 4 ounces olive oil; ⅛ cup balsamic vinegar; ⅛ cup rice-wine vinegar; 1/4 cup olive oil; 4 one-inch slices of white goat's-milk cheese

Servings: persons

2 medium-size yellow squash, ends trimmed
2 medium-size zucchini, ends trimmed
2 long, thin Japanese eggplants, ends trimmed
1 medium-size red pepper
1 medium-size yellow pepper
1 fennel bulb
1 chayote (a squash available in specialty stores and some su-permarkets)
8 whole okra
4 scallions
4 shiitake mushroom tops
4 ounces olive oil
⅛ cup balsamic vinegar
⅛ cup rice-wine vinegar
1/4 cup olive oil
4 one-inch slices of white goat's-milk cheese

1
Cut squash, zucchini and eggplants in half, slicing from top to bottom.
2
Quarter, seed and devein peppers.
3
Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact.
4
Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
5
Put all the vegetables in a bowl.
6
Pour oil on top and toss.
7
To prepare vinaigrette, mix together the vinegars and the oil.
8
Reserve.
9
Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side.
10
Turn over and repeat.
11
When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: 2 medium-size yellow squash, ends trimmed, 2 medium-size zucchini, ends trimmed, 2 long, thin Japanese eggplants, ends trimmed, 1 medium-size red pepper, and more.

Yes, 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.

That's it — enjoy your meal!

Grilled Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions