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salt ; to taste
1 pound squash ; yellow
2 large red bell pepper
2 large yellow bell pepper
1 pound zucchini
1/2 cup olive oil ; reserve 2 tbsp
black pepper ; to taste
2 onions
basil ; julienned, fresh, for garnish
1 1/4 pounds eggplant
Submitted by grillman
A grilled and colorful mix of vegetables.
Cal: 202 Fat: 14g Carbs: 19g Protein: 4g Fiber: 6g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
- Grill peppers skin side down for 12 to 15 minutes. Turn and grill until the skins are charred black.
- Enclose poppers in foil. Let the peppers steam for about 15 minutes and peel off the charred skins.
- Trim the top and bottom of the eggplants. Slice them lengthwise, 1/4 inch thick.
- Brush the eggplant slices on both sides with some of the olive oil. Grill over hot coals, 3 to 4 inches from the heat for 4 to 5 minutes per side or until browned and tender. Sprinkle with salt and pepper. Set aside.
- Trim the top and bottom off the yellow squash and zucchini. Slice lengthwise, about 1/4 inch thick. Brush the squash slices with oil on both sides and grill for 3 minutes per side, until browned and tender. Season with salt and pepper. Set aside.
- Peel the onion and cut into wedges. Brush with oil and grill for 6 to 7 minutes per side until browned and tender. Set aside.
- Arrange vegetables on a serving platter and drizzle with reserved 2 tbsp of of oil and some pepper. Sprinkle with basil. Serve at room temperature.
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