Barbecued Grilled Vegetables
Grilling vegetables not only enhances their flavors but also retains more of their nutrients compared to other cooking methods.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.
Ingredients
- 2 piece Bell peppers
- 2 piece Zucchini
- 1 piece Eggplant
- 1 piece Red onion
- 1 cup Cherry tomatoes
- 3 tablespoon Olive oil
- 2 tablespoon Balsamic vinegar
- 2 clove Garlic
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 handful Fresh basil leaves
Instructions
- Preheat the grill to medium-high heat.
- Slice the bell peppers, zucchini, and eggplant into thick slices.
- Cut the red onion into wedges.
- In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
- Brush the vegetables with the prepared marinade.
- Place the vegetables on the grill and cook for about 5-7 minutes per side, or until they are tender and have grill marks.
- Remove the vegetables from the grill and let them rest for 5 minutes.
- Garnish with fresh basil leaves.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 15g5%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.