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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