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.
Nutrition & Diet Analysis (per serving)
280
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).