Grilled Vegetables Recipe

Name: Grilled Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 medium eggplant (1 lb.); 1 large red onion; 1 large red pepper; 1 large zucchini; 1/3 c. lemon juice; 2 Tbsp. butter, melted; 1 tsp. rosemary leaves, crushed; 1 tsp. thyme leaves, crushed; 8 large mushrooms; 2 c. cooked brown rice

Servings: persons

1 medium eggplant (1 lb.)
1 large red onion
1 large red pepper
1 large zucchini
1/3 c. lemon juice
2 Tbsp. butter, melted
1 tsp. rosemary leaves, crushed
1 tsp. thyme leaves, crushed
8 large mushrooms
2 c. cooked brown rice

1
In large Dutch oven over high heat, heat a 2-inch depth of water to a boil; add eggplant, onion, pepper and zucchini.
2
Reduce heat to low; cover and simmer 5 to 10 minutes or until pepper and zucchini are tender-crisp.
3
Remove pepper and zucchini to plate to cool.
4
Cover Dutch oven; cook onion and eggplant for 10 to 15 minutes longer or until fork-tender.
5
Remove to plate to cool.
6
Cut zucchini, pepper and onion lengthwise in half; discard seeds from pepper.
7
Cut eggplant crosswise into 8 slices.

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.

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

You need 10 ingredients. The key ingredients include: 1 medium eggplant (1 lb.), 1 large red onion, 1 large red 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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