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.

Julia Clancy
Source: EatingWell Magazine, May/June 2017


Recipe Summary

30 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • 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; protein 2g 4% DV; carbohydrates 9.2g 3% DV; dietary fiber 3.4g 14% DV; sugars 5.4g; fat 9.1g 14% DV; saturated fat 1.3g 6% DV; vitamin a iu 1375.8IU 28% DV; vitamin c 47.3mg 79% DV; folate 50.5mcg 13% DV; calcium 27.4mg 3% DV; iron 0.7mg 4% DV; magnesium 26.4mg 9% DV; potassium 447.9mg 13% DV; sodium 255.3mg 10% DV; thiamin 0.1mg 8% DV.