Herb Grilled Vegetables
Herb Grilled Vegetables offer a flavorful and aromatic way to enjoy fresh produce, infused with a butter-herb mixture. Perfect for summer barbecues or healthy gatherings, this dish highlights the natural sweetness of zucchini, eggplant, and tomatoes complemented by savory herbs and spices.
Ingredients
- 1/2 cup butter or margarine ⓘ
- 1 tablespoon onion powder ⓘ
- 1 tablespoon parsley flakes
- 1 teaspoon basil leaves, crumbled ⓘ
- 1 teaspoon garlic powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1/8 teaspoon ground black pepper ⓘ
- 1 medium-sized eggplant, cut in 1/2-inch slices ⓘ
- 2 medium zucchini, cut in half lengthwise ⓘ
- 2 medium tomatoes, cut in half crosswise ⓘ
Instructions
- In a small saucepan, melt the butter or margarine over low heat.
- Add onion powder, parsley flakes, crumbled basil, garlic powder, salt, and ground black pepper to the melted butter and stir well.
- Brush the vegetables with the herb butter mixture, ensuring they are well coated.
- Preheat the grill to medium-high heat.
- Grill the eggplant slices, zucchini halves, and tomato halves for about 6-8 minutes per side or until tender and slightly charred.
- Serve hot, garnished with additional herbs if desired.
Tips & Substitutions
For enhanced flavor, consider adding a splash of balsamic vinegar to the herb butter before brushing it on the vegetables. If you don't have fresh herbs, dried herbs can be used, but reduce the quantity by half. To save time, you can also use a store-bought herb blend. Make sure to cut vegetables evenly for uniform grilling.
Serving Suggestions
These herb grilled vegetables make a colorful and flavorful addition to any plate. Serve them alongside grilled meats or as part of a vegetarian meal. They also pair beautifully with Mediterranean recipes. Consider adding them to a wrap or serving with a dip like tzatziki for a refreshing appetizer.
Storage & Reheating
Leftover grilled vegetables should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them on a grill or in a skillet over medium heat until warmed through. You can also add them to salads or pastas for a quick meal, such as a Pear And Gorgonzola Salad.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Grilled Vegetables contains roughly 258 calories, with 1g protein, 7g carbohydrates, and 25g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1769mg per serving (77% 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 different vegetables for grilling?
Absolutely! Feel free to substitute with your favorite vegetables such as bell peppers, asparagus, or mushrooms. Just ensure they are cut to similar thickness to maintain even cooking. Experimenting with seasonal vegetables can enhance the dish's flavor and nutrition.
Is it necessary to peel the eggplant before grilling?
Peeling the eggplant is optional. The skin adds texture and nutrients, but if you prefer a softer bite, you can peel it. Just remember to slice the eggplant evenly to ensure it cooks through in the same amount of time as the other vegetables.
How can I make this dish more filling?
To make this dish more filling, consider serving the grilled vegetables over a bed of quinoa or couscous. You can also mix them into a hearty pasta dish or use them as a topping for pizzas. For added protein, toss in some grilled chicken or chickpeas.
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).