Learn to Cook: Grilled Summer Vegetables

Serves 4

When eggplant, peppers and summer squashes are in season, use a simple cooking method such as grilling to fully enjoy them and benefit from their nutrients.

Ingredients: 
  • 1 green bell pepper, quartered
  • 1 eggplant, cut crosswise into 1/2 inch-thick rounds
  • 1 red bell pepper, quartered
  • 1 yellow squash, cut crosswise on the bias into 1/2 inch-thick slices
  • 1 zucchini, cut crosswise on the bias into 1/2 inch-thick slices
  • 2 tablespoons chopped herbs, such as tarragon, thyme and/or basil
  • 2 tablespoons red wine vinegar or sherry vinegar
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
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Method: 

Preheat grill to high heat. Working in batches, arrange veggies on the grill and cook, flipping once, until tender and just beginning to char, 3 to 5 minutes for the zucchini and squash, 6 to 8 minutes for the peppers and eggplant. Spread out to cool slightly on a large baking sheet.

Roughly chop hot veggies into bite-size pieces and toss with herbs, vinegar, salt and pepper on a large platter. Serve warm, at room temperature or cold.

Nutritional Info: 
Per Serving:70 calories (5 from fat), 0.5g total fat, 0g saturated fat, 0mg cholesterol, 160mg sodium, 16g carbohydrate (7g dietary fiber, 8g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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