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–+ servings
Yellow Oval Platter Grilled red peppers, zucchini, squash, scallions
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4.67 from 3 votes

Basic Grilled Vegetables

This is an easy recipe that can be used for all kinds of vegetables. You can use it to make grilled asparagus, grilled zucchini, grilled corn, grilled eggplant, grilled yellow squash, grilled sweet potatoes, grilled peppers, or any combination that appeals to you.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: grilled eggplant, grilled peppers, grilled zucchini
Servings: 8
Author: Martha McKinnon | Simple Nourished Living

Ingredients

  • 8 cups Vegetables (Asparagus, Bell Pepper, Zucchini, Eggplant, Mushrooms, Onion, Corn, Squash, Etc)
  • 2 tablespoon olive oil
  • 1 teaspoons dried basil, thyme, tarragon, etc. (optional)
  • Salt and pepper

Instructions

  • Heat your gas grill by turning all the burners to high and closing the lid, for at least 10 minutes. while the grill heats prepare your vegetables. Toss them with the oil, dried herb of your choice (if desired), and salt and pepper to taste.
  • Clean the hot grill rack with a wire brush.
  • Arrange vegetables on the hot grill, leaving a bit of space between them.
  • Cover and cook, turning occasionally, until the vegetables have grill marks on both sides and are done to your liking.
  • It should take about 10 to 12 minutes for them to be tender.

Notes

Nutritional estimates calculated for: 2 cups zucchini, 1 cup yellow squash, 1 cup eggplant, 1 cup mushrooms, 1 cup asparagus, 1 cup bell pepper, 1 cup onion and 2 tablespoons olive oil
Serving size: 1 cup
WW Points: 1
Weight Watchers PointsPlus: 2 (Old plan)
Calories and Points will depend on the vegetables you choose. I usually just count 1-2 Points for the olive oil used.
Seasoning Suggestions:
  • Vinegar (Balsamic, Sherry, Wine, etc.)
  • Fresh squeezed lemon juice
  • Vinaigrette dressings (Here's one from Giada DeLaurentiis - whisk together 2 tablespoons of oil, 3 tablespoons balsamic vinegar, 2 garlic cloves minced, 1 teaspoon chopped parsley, 1 teaspoon chopped basil, and 1/2 teaspoon chopped rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables.)
  • Light mayonnaise or a combination of light mayonnaise and non-fat Greek yogurt
  • Salsa
  • Chile sauce
  • Teriyaki sauce
  • Chopped fresh herbs
  • Barbecue sauce
  • Honey mustard sauce
  • Pesto

Nutrition

Serving: 1cup | Calories: 55kcal | Carbohydrates: 4g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 10mg | Potassium: 327mg | Fiber: 1g | Sugar: 3g | Vitamin A: 249IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg