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Grilled Vegetables

  By Kris Giovanini  

November 2, 2015

Grilled vegetables are delicious and versatile. Vary the type of vegetables and amount depending on the season and your taste preferences.

Ingredients

2 zucchini

2 yellow squash

2 roma tomatoes

1 yellow pepper

1 red bell pepper

1 red onion

1 eggplant (preferably the thin Asian variety)

3 T balsamic vinegar

3 T extra virgin olive oil

2 T agave

Directions

Mix the balsamic vinegar, olive oil and agave together and set aside.

Cut the zucchini and yellow squash in half lengthwise and then into halves or thirds, depending on the length.

Cut the roma tomatoes in half.

Remove the seed from the bell peppers and quarter.

Peel the onion and slice it into thirds or fourths.

If you are using Asian eggplant, cut it half lengthwise and then in half or thirds.

If you are using thick round eggplant, cut it into slices.

Pour the marinade over the vegetables.

Let the veggies marinate in the refrigerator for an hour or so.

Preheat a grill.

Start the eggplant and onion first. You can cook the vegetables directly on the grill rack or in a grill basket.

Cover and cook about 3 minutes.

Add the remaining vegetables and cook with the lid closed for another 3 to 5 minutes.

Turn the vegetables and grill for an additional 5 minutes or until tender.

Serve the grilled vegetables over cooked quinoa or other whole grain or use them to make sandwiches or pizzas.

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