Sun-Kissed Mediterranean Grilled Veggies
A colorful mix of Mediterranean vegetables grilled to perfection, bursting with flavor.
Equipment
- Grill, Tongs, Basting brush, Large bowl
Ingredients
- Eggplant 1 medium
- Extra virgin olive oil 4 tbsp
- Garlic cloves 2 minced
- Lemon juice 2 tbsp
- Red onion 1 medium
- Red bell peppers 2
- Salt 1 tsp
- Zucchini 2 medium
- Dried oregano 1 tbsp
- Black pepper 1/2 tsp
Instructions
- Slice eggplant, zucchini, and red onion into 1/2-inch thick rounds.
- Cut bell peppers into quarters, removing seeds and membranes.
- In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add the vegetables to the bowl and toss to coat evenly.
- Preheat grill to medium-high heat.
- Place the vegetables on the grill.
- Grill for 10-15 minutes, turning occasionally, until tender and lightly charred.
- Remove from grill and arrange on a serving platter.
- Drizzle with any remaining marinade from the bowl.
- Serve warm or at room temperature.
Notes & Wine Advice
Serving Tip:
Serve as a side dish, or add to salads and pasta dishes.Wine Advice:
Pair with a crisp Pinot Grigio or a light-bodied Chianti.Nutrition values
Calories: 180 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Sugar: 8 g