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How to Cook: Grilled Summer Vegetables

Serves 4
Time 15 min
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 ground black pepper
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Method

Preheat a 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.

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.
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  • 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 ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.