Marinated Mediterranean Grilled Vegetables
A delicious warm-weather side dish or salad
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: Mediterranean
Diet: Lower Carb, Heart Healthy, Vegan
Servings: 8
Calories: 157kcal
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning herb blend
- ½ teaspoon garlic powder
- 1 medium eggplant ends trimmed, peeled on 2 sides, and sliced lengthwise
- ½ pound asparagus tough ends snapped off
- 1 medium zucchini ends trimmed, sliced lengthwise
- 1 medium summer squash ends trimmed, sliced lengthwise
- 1 large red pepper sliced in half, core removed
- 1 large sweet onion sliced into thick rounds
- 15 ounces can quartered artichoke hearts drained
To prepare the marinade, combine the olive oil, vinegar, salt, Italian seasoning blend, and garlic powder in a small bowl. Whisk well and set aside.
Place eggplant, asparagus, zucchini, summer squash, red pepper, onion slices and artichoke hearts in a large mixing bowl. Pour the marinade over the vegetables and toss gently. Let the vegetables marinate for 15 minutes.
Heat grill to medium high heat.
Place vegetables on grill, and grill until slightly charred, about 3-4 minutes. Gently flip all vegetables and cook on the other side until lightly charred with grill marks.
Remove vegetables and return to their bowl. Let cool.
Remove outer skin from red peppers, and cut all vegetables into desired size, or leave whole.
Serve these grilled vegetables warm as a side dish or cold added to a grain salad.
Leftover grilled vegetables are good for up to 3 days when stored in the refrigerator in a tight-fitting container.
Calories: 157kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 502mg | Potassium: 422mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1508IU | Vitamin C: 51mg | Calcium: 49mg | Iron: 2mg