Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, halved lengthwise; 1 large red bell pepper, quartered lengthwise and seeded; 1 large yellow bell pepper, quartered lengthwise and seeded; 1 large eggplant, sliced crosswise; 1 fennel bulb, quartered lengthwise; 1/2 cup olive oil, plus extra for brushing; 3 tbsp balsamic vinegar; 2 garlic cloves, chopped; 1/4 cup coarsely chopped parsley, plus extra to garnish; Salt and freshly ground black pepper; Large, nonmetallic dish; Heat-resistant pastry brush

Servings: persons

2 zucchini, halved lengthwise
1 large red bell pepper, quartered lengthwise and seeded
1 large yellow bell pepper, quartered lengthwise and seeded
1 large eggplant, sliced crosswise
1 fennel bulb, quartered lengthwise
1/2 cup olive oil, plus extra for brushing
3 tbsp balsamic vinegar
2 garlic cloves, chopped
1/4 cup coarsely chopped parsley, plus extra to garnish
Salt and freshly ground black pepper
Large, nonmetallic dish
Heat-resistant pastry brush

1
Prepare ahead: The vegetables can marinate in step 1 for several hours.
2
Or cook them a day in advance and serve at room temperature.
3
Arrange the zucchini, red and yellow peppers, eggplant, and fennel, cut-sides up, in a large nonmetallic dish.
4
Whisk together the oil, vinegar, garlic, parsley, and salt and pepper to taste.
5
Spoon over the vegetables, and marinate at room temperature for at least 30 minutes.
6
Meanwhile, light an outdoor grill or preheat the broiler.
7
Oil the grill grate or the broiler pan.
8
Lift the vegetables out of the marinade, and place them on the grill or broiler rack.
9
Cook for 35 minutes on each side, or until tender and lightly charred, brushing with the marinade.
10
Serve warm or at room temperature, drizzled with remaining marinade and sprinkled with parsley.

377

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 zucchini, halved lengthwise, 1 large red bell pepper, quartered lengthwise and seeded, 1 large yellow bell pepper, quartered lengthwise and seeded, 1 large eggplant, sliced crosswise, and more.

Yes, Grilled Vegetables falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

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