Grilled Summer Vegetable Medley
Grilling is a great way to enhance the natural sweetness of summer garden vegetables. For best results, cut all vegetables to a uniform thickness before grilling your vegetable medley.
Servings: 6
Calories: 195kcal
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium red onion cut into half-inch thick half rounds
- 3 red bell pepper core removed and cut into 4 equal-sized flat pieces
- 3 small zucchini cut in half lengthwise
- 3 small yellow squash cut in half lengthwise
- 1 tablespoon black Hawaiian salt
- 1 eggplant cut in rounds
Instructions
- Prepare grill by brushing grates with a wire brush and lightly coating with oil or non-stick cooking spray. Preheat grill to medium.
- Brush both sides of the vegetables with the extra virgin olive oil. Place the onion and bell pepper on the preheated grill and cook for 5-6 minutes before turning.
- Continue grilling the onion and pepper for another 2-3 minutes before adding the zucchini, eggplant and yellow squash. Grill the vegetables for another 4-5 minutes, or just until crisp tender. Turn the zucchini and yellow squash once after 2-3 minutes
- Remove from heat and serve immediately.
Notes
The vegetables I've included are just representative of the kinds that I grow in my garden. You can use all of the ones mentioned or others that you grow or have gotten from the supermarket or a local farmers market. If you want to keep the carb count on the lower side, just keep this list of low carb vegetables in mind when making this summer vegetables medley.
Nutrition
Calories: 195kcal