Recipe courtesy of Christopher Roberts

Grilled Vegetables

  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
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1 zucchini

1 yellow squash

1/2 onion

1/2 green bell pepper

1/2 red bell pepper

10 ounces carrots

3/4 eggplant

10 ounces Brussels sprouts

Chopped garlic

Herbes de Provence (thyme, sage, parsley, basil, lavender, and rosemary)

Olive oil


  1. Preheat a grill. Cut vegetables into 1/2-inch thick slices. Mix vegetables with a generous amount of garlic and herbes de Provence. Drizzle vegetables with olive oil. Grill vegetables on a hot grill until tender and slightly charred.

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