• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Grilled Vegetables

  • Recipe Submitted by on

Category: Side Dishes, United States, Summer

 Ingredients List

  • 6 sm Zucchini; halved lengthwise
  • 1 Green bell pepper-peeled;
  • -cored, seeded, quartered
  • 1 Red bell pepper-peeled;
  • -cored, seeded, quartered
  • 1 lg Globe eggplant
  • 3/4 cup Grilled Vegetable
  • -Marinade; (see recipe)
  • 2 Potatoes (optional); cut
  • -into 1/2" slices
  • 6 Fresh Italian plum tomatoes
  • -(optional); halved
  • -lengthwise


Cut the eggplant into thick slices about 3/4" each. Rub both sides with
salt and lay between paper toweling for one hour. Prepare Grilled Vegetable
Marinade recipe. Cut zucchini in half lengthwise and sprinkle lightly with
salt. Using a vegetable peeler, remove as much of the skin as possible from
the peppers. The convex parts will be difficult, so don't bother trying to
get it all. Cut peppers in half lengthwise and in half again. Put the
peppers between two flat plates until grilling time. Halve the roma
tomatoes. Cut the potatoes into 1/2" slices and rub with pure olive oil.

Cook vegetables on a readied grill for about 8 minutes. Potatoes will take
about 12 minutes. Turn the vegetables frequently and brush frequently with

NOTES : Vegetables grilled with a lemon-olive oil-basil marinade. Recipe
by: Dee Bell

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?