Marinated Grilled Vegetables – a delicious recipe with eggplant, red bell peppers, red onion, extra-virgin olive oil, balsamic vinegar, fresh basil. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Rinse eggplant and peppers; pat dry. Trim and discard eggplant stem; cut eggplant crosswise into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices. Brush eggplant slices, peppers, and onion slices with about 2 tablespoons olive oil total.
2
Lay vegetables in a single layer on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning as needed to char all sides, 8 to 12 minutes total. Transfer to a bowl; let stand until cool, about 15 minutes.
3
Meanwhile, in a small bowl, mix 1/4 cup olive oil, vinegar, basil, and garlic.
4
Peel, stem, and seed peppers. Quarter lengthwise.
5
In a deep dish (at least 4-cup capacity), layer vegetables with herb marinade (using all the marinade) and salt and pepper to taste. Cover and let stand 30 minutes to 4 hours, or cover and chill up to 2 days.
38
kcal
Calories
7
g
Carbs
1
g
Protein
CarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 eggplant (3/4 lb.), 2 red bell peppers (1 lb. total), 1 red onion (1/2 lb.), About 6 tablespoons extra-virgin olive oil, and more.
Yes, Marinated 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.
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