Roasted Vegetables On The Grill Recipe

Name: Roasted Vegetables On The Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants, cut into 1-inch chunks; 2 zucchini, thinly sliced; 2 red onions, thinly sliced; 1 yellow onion, thinly sliced; 1/2 lb mushroom, sliced; 2 tablespoons olive oil; 2 ripe tomatoes, cored, chopped (or 2 C. halved cherry tomatoes); 1/3 cup pitted olive, halved; 4 naan bread or 4 pita bread rounds; 2 tablespoons shaved parmesan cheese or 2 tablespoons crumbled goat cheese

Servings: persons

2 eggplants, cut into 1-inch chunks
2 zucchini, thinly sliced
2 red onions, thinly sliced
1 yellow onion, thinly sliced
1/2 lb mushroom, sliced
2 tablespoons olive oil
2 ripe tomatoes, cored, chopped (or 2 C. halved cherry tomatoes)
1/3 cup pitted olive, halved
4 naan bread or 4 pita bread rounds
2 tablespoons shaved parmesan cheese or 2 tablespoons crumbled goat cheese

1
Prepare a grill for high heat. Place eggplants, zucchini, onions and mushrooms in a large bowl. Pour oil over vegetables; toss to coat. Place vegetables on a large piece of heavy duty foil with edges folded up to hold in juices.
2
Transfer vegetables carefully to the grill. Cover grill and cook for 20 minutes. Add tomatoes to veggie mixture. Cook, stirring occasionally, until vegetables are tender, about 8 more minutes. Carefully slide a large cookie sheet under the foil to remove the vegetables from grill. Add olives to vegetables; season with pepper to taste and set aside.
3
Brush naan or pita with olive oil. Grill bread, turning once, 1 minute. Place naan or pita on plates; top with vegetables. Top with Parmesan or goat cheese.

171

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 10 ingredients. The key ingredients include: 2 eggplants, cut into 1-inch chunks, 2 zucchini, thinly sliced, 2 red onions, thinly sliced, 1 yellow onion, thinly sliced, and more.

Yes, Roasted Vegetables On The Grill 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.

Roasted Vegetables On The Grill

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