Marinated Mediterranean Grilled Vegetables
A delicious warm-weather side dish or salad
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Servings: 8
Calories: 157kcal
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning herb blend
- 1/2 teaspoon garlic powder
- 1 medium eggplant ends trimmed, peeled on 2 sides, and sliced lengthwise
- 1/2 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
Instructions
- 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.
Notes
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.
Nutrition
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
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