Grilled Vegetables
A vibrant medley of grilled vegetables with aromatic herbs, perfect for summer gatherings or healthy sides, offering smoky flavors and tender textures.
Ingredients
Instructions
- In a 12-quart saucepan over high heat, bring 2 inches of water to a boil and add zucchini, onions, peppers, squash, eggplants, and 1 tablespoon salt.
- When water returns to a boil, remove peppers and squash to a roasting pan.
- Reduce heat to low; cover and simmer until zucchini is tender-crisp, about 5 minutes. Remove from water.
- Cover and cook remaining vegetables for 15 minutes longer. Remove from water.
- In a small bowl, whisk together 1 cup olive oil, 1/3 cup wine vinegar, 2 teaspoons sugar, 1 teaspoon rosemary, and 1 teaspoon thyme.
- Brush the grilled vegetables with the herb-infused oil mixture before serving.
Nutrition & Diet Analysis (per serving)
322
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).