Recipe courtesy of Woman's Day Special Interest Publications

Grilled Vegetables

  • Level: Easy
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Ingredients

4 medium bell peppers (green or red or both), cut in half lengthwise, cores and stems removed

2 medium eggplants (about 1 pound each), cut lengthwise into 1/2-inch-thick slices

8 medium onions, peeled and cut in half lengthwise, leaving root ends intact

6 medium zucchini (about 2 pounds) cut in half lengthwise

Directions

  1. Brush vegetables with olive oil and place on a medium to medium-hot grill (375 to 475 degrees), 4 to 6 inches from heat source. For easy turning, use a hinged grilling basket or grill grid. Serve some of the vegetables hot off the grill or at room temperature for tonight's dinner.
  2. Store the rest: Cut vegetables into bite-size pieces. Put each type in a separate ziptop food bag. Add a little olive oil to each bag to lightly coat vegetables. Press air out of bags, seal and refrigerate up to 5 days. You'll have about 6 cups total, depending on how much was used the first night.

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