Grilled Vegetables Medley
Experience the vibrant flavors of summer with this Grilled Vegetables Medley. Featuring a colorful combination of bell peppers, zucchini, eggplant, and red onion, this dish is a feast for the senses. Perfectly grilled to tender perfection, these vegetables are not just a side; they can star on your plate. Whether served alongside grilled chicken or tossed into pasta, this medley brings nutrition and flavor to any meal. It’s easy to prepare and ideal for busy weeknights or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 2 bell peppers (1 red, 1 yellow)
- 1 medium zucchini
- 1 medium eggplant
- 1 medium red onion
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Wash and chop the bell peppers into strips, slice the zucchini into rounds, cube the eggplant, and thinly slice the red onion.
- In a large bowl, combine the chopped vegetables with olive oil, garlic powder, salt, and pepper. Toss until well coated.
- Preheat your grill to medium-high heat (about 400°F/200°C).
- Grill the veggies for 10-15 minutes, turning occasionally until tender and charred.
- Serve warm as a side dish or over quinoa/pasta for a satisfying main course.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg