Enjoy the summer's vegetable bounty with this easy grilled vegetable recipe. Pile any leftovers on crusty baguette with melted fontina or mozzarella for lunch the next day. Source: EatingWell Magazine, May/June 2017

Julia Clancy
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Ingredients

Directions

  • Preheat grill to medium-high.

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  • Toss tomatoes, eggplant, squash, peppers and scallions with 3 tablespoons oil, 1/2 teaspoon salt and pepper in a large bowl.

  • Oil the grill rack. Grill the vegetables, turning occasionally, until tender and slightly charred, about 6 minutes. Transfer to a serving platter.

  • Whisk vinegar, shallot and herbs with the remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Drizzle over the grilled vegetables.

Nutrition Facts

122 calories; 9.1 g total fat; 1.3 g saturated fat; 255 mg sodium. 448 mg potassium; 9.2 g carbohydrates; 3.4 g fiber; 5 g sugar; 2 g protein; 1376 IU vitamin a iu; 47 mg vitamin c; 50 mcg folate; 27 mg calcium; 1 mg iron; 26 mg magnesium;