Grilled Vegetables

Name: Grilled Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Zucchini 2 ½ cups; Eggplant 1 lb; Bell peppers 5 ¾ cups; Tomatoes 1 cup; Fine salt to taste; Black pepper to taste

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 78
Carbohydrates g 13.6
of which sugars g 13.3
Protein g 4.1
Fats g 0.8
of which saturated fat g 0.12
Fiber g 5.6
Sodium mg 375

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Serving: 4
Cost: Low

PRESENTATION

Golden color and beautiful variety make grilled vegetables a favorite for family dinners, weekend BBQs, and easy weeknight meals. People really like the bright, smoky appeal these veggies bring to the table—each piece has that crisp outside, yet stays soft inside, and the colors just look FANTASTIC on big serving plates. Whether you see bell peppers, juicy slices of zucchini, or red onions on the platter, it’s always a nice display with that rich olive oil marinade helping every bite taste even better. Kids and adults alike get excited by how sweet and flavorful each veggie becomes, especially surrounded by the laughter of outdoor cooking get-togethers or relaxing family meals inside. Since healthy options matter, having a colorful veggie side dish as part of the meal keeps everyone happy—and you’ll notice how quickly it disappears at BBQs or potlucks. From birthday parties to casual evenings, these vegetable skewers make a regular meal feel just a bit more special, since they look fancy without any stress.

Families appreciate the way grilled vegetables work for every type of meal—adding a fresh and tasty touch to steak, chicken, fish, or even paired with pasta and rice. Plating up these veggie skewers is EASY but feels a little above the everyday, and people tend to grab seconds because the combo of flavors with simple herbs and that signature olive oil touch tastes so good. Something about the moist texture and hint of BBQ recipes flavor just works with every gathering. You can always serve them straight for a reliable veggie side dish or stir them over salad for a different take... even the pickiest eaters usually find something they like since each vegetable offers its own little POP of flavor. Because you control the mix, it’s simple to adjust them for allergies, favorite colors, or whatever you have in the fridge (honestly, this dish helps use up odds and ends in a really DELICIOUS way). Flexible, great-looking, and seriously family-friendly—grilled vegetables never feel boring, even when you make them again and again for everyday dinners or those big summer parties everyone talks about later.

How to prepare Grilled Vegetables

To prepare grilled vegetables, wash all the vegetables under abundant fresh running water 1 and dry them. Slice the zucchini and eggplant into rounds about 1/4 inch thick (2-3);

take the bell peppers, remove the top, cut them in half 4, then with a knife remove the white filaments and seeds inside 5. Cut them into slices, then into fairly large cubes, and set aside 6.

Remove the stems from the tomatoes 7 and slice them into rounds also about 1/4 inch thick 8. Once all the vegetables are sliced 9, heat a grill over the fire.

When the grill is very hot, cook the vegetables a few at a time: arrange the bell peppers side by side 10, grilling them for 5 minutes and turning them with kitchen tongs for even cooking 11, then place the zucchini on the grill 12

for 3 minutes 13 and continue with the eggplant for another 3 minutes (14-15). Remember to always turn the vegetables for even cooking.

Finally, finish with the tomatoes, cooking them for 4 minutes until they are well grilled (16-17). Finally, you can serve your grilled vegetables, seasoning them with olive oil, salt, and pepper 18.

Storage

You can store grilled vegetables in the refrigerator in an airtight container for up to 2-3 days without seasoning.

Tip

Why not add even more flavor to our grilled vegetables? Try adding radicchio, shishito peppers, or onion. If you want to make the peppers more digestible, put them in the oven and grill them on a baking sheet or the oven grill, turning them on all sides until they are softened and well charred. Take them out of the oven and place them for 5 minutes inside a plastic bag, sealing it; after 5 minutes, remove the peppers and peel them (the skin will come off easily), then cut them into strips of the thickness you prefer.

For the translation of some texts, artificial intelligence tools may have been used.

Grilled Vegetables

PRESENTATION

How to prepare Grilled Vegetables

Storage

Tip

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