Grilled Veggie Platter
A colorful medley of grilled vegetables perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, cut into strips
- 1 red onion, cut into wedges
- 1 eggplant, sliced
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon dried oregano (optional)
- Fresh herbs for garnish (optional)
Instructions
- Preheat the Grill.
- Prepare the Vegetables by combining zucchini, bell pepper, onion, eggplant, and tomatoes.
- Season the Veggies with olive oil, salt, pepper, and optional oregano.
- Grill the Vegetables on high heat for about 10-15 minutes.
- Sizzle and Cook, turning occasionally for even charring.
- Garnish and Serve with fresh herbs.
Notes
Leftover grilled veggies can be stored in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://www.thestationrecipes.com/grilled-veggie-platter/