Ingredients
Scale
- 2 medium zucchinis, sliced into thick rounds
- 2 bell peppers (1 red, 1 yellow), cut into quarters
- 1 large eggplant, sliced into rounds
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes, whole
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh herbs (basil or thyme), chopped
Instructions
- Wash and prepare all vegetables as listed.
- In a large bowl, toss the veggies with olive oil, salt, pepper, and fresh herbs.
- Preheat the grill to medium-high heat (about 400°F).
- Grill zucchini and eggplant for about 4-5 minutes per side until tender. Grill asparagus for about 3-4 minutes until bright green.
- Add cherry tomatoes in the last few minutes of grilling until slightly blistered (about 2-3 minutes).
- Arrange grilled vegetables on a serving platter and drizzle with additional olive oil if desired.
Notes
- Feel free to swap in seasonal veggies like mushrooms or use different herbs for flavor variations.
- For added depth, marinate the veggies for an hour prior to grilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 110
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg