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Grilled Vegetable Medley
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Grill
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 218
% Daily Value**
Total Fat 18g
Saturated Fat 3g
Unsaturated Fat 2g
Cholesterol 0mg
Sodium 67mg
Total Carbohydrate 13g
Dietary Fiber 7g
Sugars 6g
Protein 3g
Vitamin A  18%Vitamin C  105%
Calcium  3%Iron  6%
Potassium  16%Vitamin E  11%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Grilled Vegetable Medley

Date Added: November 30, 2019


1/2 Cup Olive Oil divided
2 Tablespoons Fresh Parsley chopped
2 Tablespoons Fresh Basil chopped
2 Eggplants sliced into 1/2-inch-thick Pieces
2 Tomatoes sliced into 1/2-inch-thick Pieces
2 Onions quartered with ends intact
1 Red Bell Pepper rinsed, seeded, and cut into 2-inch-wide strips
1 Green Bell Pepper rinsed, seeded, and cut into 2-inch-wide strips
1 Yellow Bell Pepper rinsed, seeded and cut into 2-inch-wide strips
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1. Hello, Barbecue Enthusiasts! Most outdoor grilling enthusiasts already have a favorite way to prepare steak or chicken.

2. The problem has always been, what do you serve along with the main course? The Cook and Kitchen Staff strongly recommend you try cooking some vegetables on the grill this May.

3. You'll be amazed at the range of flavors and textures produced by this lovely vegetable medley prepared on the grill, as our salute to National Barbecue Month continues at Recipe-a-Day.

4. Light charcoal on one side of the grill, or fire up one burner on a gas grill.

5. Soak wood skewers in hot water for about 15 minutes.

6. Meanwhile, prepare vegetable slices and strips.

7. After slicing, immediately coat the vegetables with olive oil.

8. Place the vegetables on skewers, limiting each skewer to one type of vegetable.

9. Do not pack vegetable strips and slices together too tightly; make sure to leave room for the vegetables to cook evenly.

10. When charcoal is covered with light gray ash, place the skewers on the grill but away from the heat.

11. Turning occasionally, grill until the eggplant pieces are readily pierced with the tip of a sharp knife, the tomatoes are heated through, and the peppers and onions are thoroughly wilted.

12. Be gentle with the tomatoes; they can stand being turned once or twice at most.

13. On a serving platter, arrange alternating pieces of eggplant, tomato, onion, and pepper.

14. Drizzle all over with olive oil, and sprinkle with salt, pepper, basil, and parsley.

15. This grilled dish is fantastic served warm or at room temperature, but it may also be served cold.

16. Of course, you may combine both efforts by grilling the vegetables and keeping them warm in an oven set to a low temperature while you prepare your main course on a hot grill.

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Dietary Notes:
This recipe is very low-sodium with 67.33mg per serving and low-cholesterol with 0mg per serving

This recipe is a good source of Vitamin A with 18% of your daily recommended intake per serving. This recipe is high in Vitamin C with 105% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Eggplant, Tomato, Onion, Olive Oil allergies.
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