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Mediterranean Grilled Vegetables

Servings 4 people
Calories 161kcal

Ingredients

  • 1/4 cup balsamic or red wine vinegar
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • 1/2 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1/2 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black peppe
  • 1 small (¼ pound) eggplant sliced into 2-inch-thick rounds
  • 3 baby summer squash
  • 3 baby zucchini
  • 3 baby pattypan squash
  • 1/2 medium red onion peeled and cut into 1/2-inch-thick slices
  • 1/2 cup cherry or grape tomatoes left whole
  • 1/2 yellow bell pepper cut lengthwise into 2-inch-wide slices
  • 1/2 red bell pepper cut lengthwise into 2-inch-wide slices
  • Fresh basil leaves for garnish

Instructions

  • Combine all marinade ingredients in a glass jar; shake well. (This can be made ahead and refrigerated up to 4 days.)
  • Place all vegetables in a large glass dish or plastic container with lid. Pour marinade over all; toss well to coat. Let sit 30 minutes to 2 hours.
  • Preheat grill to medium-high. Remove vegetables from marinade and place on grill; use a grilling basket for smaller pieces. Grill until tender, 5-10 minutes per side. Transfer to a large platter. Garnish with fresh basil.

Notes

[ultimate-nutrition-label id="" align=""]
PER SERVING: 161 cal, 50% fat cal, 10g fat, 1g sat fat, 0mg chol, 4g protein, 17g carb, 5g fiber, 227mg sodium

Nutrition

Calories: 161kcal | Carbohydrates: 17g | Protein: 4g | Saturated Fat: 1g | Sodium: 227mg | Fiber: 5g