Easy Grilled Vegetables
Ingredients
The vegetables
-
2
pieces
portabello mushrooms
-
1
piece
eggplant
-
1
piece
zucchini
-
1
piece
yellow squash
-
1
piece
onion
-
1
bunch
thick asparagus
-
1
piece
red bell pepper
The seasoning
-
2
tablespoons
extra virgin olive oil
-
1
tablespoon
kosher salt
-
1
tablespoon
freshly ground black pepper
Instructions
- Prepare the grill by cleaning the grates and preheating to medium heat (350°F to 450°F).
- Trim the ends of the eggplant, zucchini, yellow squash, and onion, then slice them into ⅓" to ½" thick pieces.
- Seed the red bell pepper and cut it into quarters, and trim the ends of the asparagus.
- Drizzle the vegetables with olive oil and sprinkle them evenly with salt and pepper.
- Grill the vegetables with the lid closed until they are tender and lightly charred, about 8 to 10 minutes for the bell peppers, onion, and mushrooms, and 5 to 7 minutes for the zucchini, eggplant, and asparagus.
- Serve warm or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
162
Total fat
8g
Total carbohydrates
21g
Total protein
6g
Sodium
1760mg
Cholesterol
0mg
You might also like