Grilled Mixed Vegetables

  • Prep 30 min
  • Total 30 min
  • Ingredients 10
  • Servings 5

Ingredients

Basting Oil

1/2
cup olive oil
1/4
cup finely chopped fresh basil leaves or 2 teaspoons dried basil leaves, crushed
1
teaspoon seasoned salt
2
garlic cloves, minced

Vegetables

1
small egg plant, halved
1
large green bell pepper, halved, seeded
1
large red bell pepper, halved, seeded
1
small summer squash, halved
1
large Spanish, Bermuda or Vidalia® onion, quartered
1
zucchini, halved

Steps

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  • 1
    Heat grill. In pint jar with tight-fitting lid, combine all basting oil ingredients. Shake vigorously to blend. Place vegetables in 15x10x1-inch baking pan. Pour basting oil over vegetables, stir to coat.
  • 2
    When ready to barbecue, place vegetables, cut side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 14 to 18 minutes or until crisp-tender, turning once and brushing with basting oil to keep surfaces moist. (Cooking time will vary according to size of vegetables.) Cut vegetables into bite-size pieces.

Notes









Tips

Expert Tips

We have included an assortment of colorful vegetables, but you can add or subtract to satisfy personal tastes.

Cutting the vegetables into smaller pieces can decrease the grill time.

Onion quarters can be grilled on skewers to prevent them from separating.

Place vegetables on broiler pan; broil 4 to 6 inches from heat for 18 to 22 minutes or until vegetables are crisp-tender, turning once and brushing with basting oil.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
2g
10%
Cholesterol
0mg
0%
Sodium
75mg
3%
Potassium
350mg
Total Carbohydrate
15g
5%
Dietary Fiber
4g
16%
Sugars
8g
Protein
2g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
84%
84%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
3 Vegetable; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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