Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 large green bell pepper; 1 large orange bell pepper; 1 large zucchini; 4 baby eggplants; 2 medium red onions; 2 tablespoons lemon juice; 1 tablespoon olive oil; 1 garlic clove, crushed; 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary; salt and pepper; freshly cooked cracked wheat (Bulgur); tomato and olive relish

Servings: persons

1 large red bell pepper
1 large green bell pepper
1 large orange bell pepper
1 large zucchini
4 baby eggplants
2 medium red onions
2 tablespoons lemon juice
1 tablespoon olive oil
1 garlic clove, crushed
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
salt and pepper
freshly cooked cracked wheat (Bulgur)
tomato and olive relish

1
Halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
2
Trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
3
Place the bell peppers and zucchini in a large bowl.
4
Trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
5
Add the eggplants and onion to the bell peppers and zucchini.
6
In a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- Season to taste with salt and pepper.
7
Pour the mixture over the vegetables and stir to coat evenly.
8
Thread the vegetables onto 8 metal or presoaked wooden skewers.
9
Arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (Alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
10
Remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.

146

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 13 ingredients. The key ingredients include: 1 large red bell pepper, 1 large green bell pepper, 1 large orange bell pepper, 1 large zucchini, 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

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