Add color, flavor, and nutrients to your summer feasts with grilled veggies. They cook quickly, so use tongs to safely flip and remove them from the hot grill. Make it a meal—pair the veggies with chicken or fish.
Prep time: approximately 15 minutes
Cook time: approximately 15 minutes
Total time: approximately 30 minutes
Serves: 8
Serving size: approximately 1½ cups
For garnish:
Wash all produce. Trim and quarter the heads of romaine. Trim and slice the summer squash and zucchini into ¼-inch rounds. Trim and cut the fennel bulb into 6–8 strips, lengthwise, discard the fronds and stalks or use in another recipe. Trim, seed, and cut the peppers into approximately 2-inch squares. Trim and slice the eggplant and red onion into ¼-inch rounds.
Preheat grill to high heat. Clean and oil the grill grates. You can also make this recipe on a non-stick grill pan. Allow it to get very hot on the stove top before adding the veggies.
Add veggies to two large mixing bowls. Drizzle with oil, lemon juice, and seasoning. The fennel and red onion may separate. Just try to keep them together as best you can.
Grill veggies on high heat for 5–7 minutes. Flip using tongs, then grill another 5–7 minutes. Cook the romaine for 2–3 minutes on each side. Depending on the size of your grill, you may need to cook your vegetables in batches.
Remove food from the grill and place on a large serving platter. Drizzle with additional olive oil, if desired. Add salt and pepper to taste. Sprinkle with slivered basil.
Serve.
MOBE Kitchen Tips:
Recipe Notes:
Calories: 120 / Total Fat: 6g (8% DV) / Saturated Fat: 1.5g (8% DV) / Trans Fat: 0g / Cholesterol: 0mg (0% DV) / Sodium: 40mg (2% DV) / Total Carbohydrate: 18g (7% DV) / Dietary Fiber: 5g (18% DV) / Total Sugars: 7g / Added Sugar: 0g (0% DV) / Protein: 4g / Vitamin D: 0mcg (0% DV) / Calcium: 50mg (4% DV) / Iron: 1.2mg (6% DV) / Potassium: 710mg (15% DV)
Allergen Statement: n/a.
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