Grilled Vegetables Grilled Vegetables

Author: Canadian Living

This makes enough for both the flank steak and pizza recipes, plus extra for other easy meals. Try the vegetables tossed with pasta, in sandwiches or on burgers.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: July 2011


Seasoned Oil:


Quarter red and yellow peppers; seed and core. Trim ends off zucchini; cut lengthwise into 1/4-inch (5 mm) thick strips. Cut onions into 1/4-inch (5 mm) thick rings. Cut eggplant crosswise into 1/2-inch (1 cm) thick slices.

Place eggplant in colander; sprinkle both sides with salt. Let stand for 30 minutes; pat dry.

Seasoned Oil: Whisk together oil, garlic, salt, pepper and hot pepper flakes; brush over vegetables.

Place peppers on greased grill over medium-high heat; close lid and grill, turning once, until grill-marked and tender, 15 to 20 minutes. Remove and let cool enough to handle; coarsely chop.

Repeat with zucchini, grilling for about 8 minutes.

Repeat with onions and eggplant, grilling for about 8 minutes.

Toss together peppers, zucchini, onions and eggplant. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

Nutritional facts Per 1 cup: about

  • Sodium 99 mg
  • Protein 2 g
  • Calories 107.0
  • Total fat 6 g
  • Potassium 298 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g


  • Iron 4.0
  • Folate 13.0
  • Calcium 2.0
  • Vitamin A 15.0
  • Vitamin C 158.0
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Grilled Vegetables