Grilled Tossed Vegetables
A vibrant grilled vegetable medley featuring eggplant, peppers, and tomatoes, infused with basil and seasoned perfectly—ideal for summer cookouts or a healthy side dish.
Ingredients
Instructions
- Peel and cube the eggplant to make 6 cups.
- Mix the eggplant with chopped green bell pepper and chopped onion.
- Cut 3 pieces of heavy-duty foil about 12 x 18 inches each.
- Divide the eggplant mixture evenly on the foil pieces.
- Place 1 teaspoon of margarine on each mixture and sprinkle with basil.
- Close the foil tightly to form packets.
- Place the foil packs on the grill 3 to 4 inches from the heat source.
- Cook for about 35 minutes.
- Chop the tomatoes and place them on another piece of foil.
- Close the foil and place on the grill during the last 15 minutes of cooking time.
- Remove vegetables from foil and blend together in a large bowl.
- Season to taste with salt and black pepper.
Tips & Substitutions
For a smoky flavor, add a dash of smoked paprika to the vegetable mixture. If you don't have margarine, olive oil works as a great substitute. You can also experiment with different vegetables, such as zucchini or mushrooms, to customize the dish. For added flavor, consider marinating the vegetables briefly before grilling. This recipe is perfect for summer barbecues or gatherings.
Serving Suggestions
Serve the grilled tossed vegetables warm as a side dish for grilled meats or fish. They pair beautifully with Sheila'S Old Fashion Sugar Cookies for a delightful meal. You can also toss them with pasta for a hearty vegetarian dish or serve them atop quinoa for a wholesome grain bowl. Garnish with fresh herbs for an extra pop of flavor.
Storage & Reheating
Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in a skillet over medium heat until warmed through, or microwave in short intervals. They can be enjoyed cold in salads or as a side dish, adding versatility to your meals.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Tossed Vegetables contains roughly 525 calories, with 4g protein, 21g carbohydrates, and 50g fat. It is an excellent source of vitamin C (352% of the Daily Value) and dietary fiber (26% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables for this recipe?
While fresh vegetables yield the best flavor and texture, you can use frozen vegetables if needed. Just make sure to thaw and drain them before grilling to avoid excess moisture, which can lead to steaming instead of grilling.
What type of grill should I use for this recipe?
You can use either a gas or charcoal grill for this recipe. Both will impart a delicious char to the vegetables. If you're using a grill pan, make sure it's well preheated to achieve proper grilling marks and flavor.
How can I enhance the flavor of the vegetables?
To enhance the flavor, consider adding a splash of balsamic vinegar or lemon juice before grilling. You can also sprinkle some grated Parmesan cheese over the grilled vegetables right before serving for an extra layer of richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).