Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 2g; carbohydrates 9.2g; dietary fiber 3.4g; sugars 5.4g; fat 9.1g; saturated fat 1.3g; vitamin a iu 1375.8IU; vitamin c 47.3mg; folate 50.5mcg; calcium 27.4mg; iron 0.7mg; magnesium 26.4mg; potassium 447.9mg; sodium 255.3mg; thiamin 0.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/06/2021
It sounds delicious, but I was told by a chemist that using olive oil for cooking at high temperatures causes the oil to form trans fats....I use avocado oil, grape seed oil or canola oil when cooking or grilling and save the olive oil for salads. Read More