Recipe courtesy of Christopher Roberts
Grilled Vegetables
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 109
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 40
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
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
Directions
- 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.