Grilled Vegetables Recipe
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Learn how to make perfectly grilled vegetables with this easy, foolproof recipe. A healthy summer side dish, these smoky, flavorful veggies are caramelized to perfection every time. As a caterer, I’ve prepared this grilled vegetable recipe for hundreds of guests—and it never disappoints. Vegan + gluten-free.
Ingredients
Instructions
to medium-high heat.
Wash, dry, and cut all the veggies. In a medium bowl, working in separate batches, toss veggies with olive oil, and season with salt, pepper, garlic powder, and optional chili flakes and place on a sheet pan. At this point, you can refrigerate for later.
Place the veggies on the hot, greased grill, working in batches if necessary. Close the lid, and check after 3-4 minutes; adjust the heat down if necessary. Flip the veggies, and cook another 3-4 minutes, or to your liking. The veggies will continue to cook a bit after being removed from the heat.
I always grill the eggplant first and stack and wrap it tightly so it continues to cook all the way through.
Cut veggies smaller if you prefer, and place them on a platter. You can simply serve them with a scattering of fresh herbs and lemon zest, or serve them with our basil vinaigrette.
Nutrition
- Serving Size
- one cup
- Calories
- 95 calories
- Sugar Content
- 4.1 g
- Sodium Content
- 294.4 mg
- Fat Content
- 7.2 g
- Saturated Fat Content
- 1 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 7.4 g
- Fiber Content
- 2.8 g
- Protein Content
- 1.7 g
- Cholesterol Content
- 0 mg
