Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

How did you like this recipe?

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.

Grilled Vegetables

How did you like this recipe?

Frequently Asked Questions