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Grilled Vegetables

Delightful and colorful grilled vegetables that are perfect for summer barbecues and family gatherings, offering a burst of flavor and satisfying crunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchini, sliced into rounds
  • 2 pieces bell peppers (any color), cut into strips
  • 1 medium eggplant, cubed
  • 1/4 cup olive oil
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Wash and slice the zucchini, bell peppers, and eggplant into uniform sizes for even grilling.
  2. In a large bowl, toss the cut vegetables with olive oil, salt, pepper, and garlic powder until evenly coated. Let them marinate for about 15 minutes.
  3. Heat your grill to medium-high, ensuring it’s hot enough to create grill marks.
Grilling
  1. Place the seasoned vegetables on the grill and grill for about 5-7 minutes on each side, or until they develop char marks and become tender.
  2. Remove the vegetables from the grill and serve hot, garnished with fresh herbs or cheese if desired.

Notes

Tip: Leftover grilled vegetables can be easily stored in an airtight container for 3-5 days or frozen for up to 3 months. Reheat in a skillet or microwave for best texture.