Move over hot dogs and hamburgers, grilled vegetables are in town. This rainbow of vegetables are a great side to any summer BBQ- and are great for you! Serve hot off the grill, at room temperature, or even cold! These grilled veggies are good any way you serve them!
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 zucchini
- 1 Japanese eggplant
- 3 teaspoons salt
- 3 teaspoons ground black pepper
- 6 tablespoons olive oil
Slice the peppers, zucchini and eggplant into long strips. Place the bell peppers into a large mixing bowl and add 2 tablespoons of olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Toss to coat with the olive oil.
Lay the sliced zucchini and eggplant on a cutting board/plate/sheet pan. Sprinkle them evenly with 1 teaspoon of salt and pepper on each side (2 teaspoons total). Let the zucchini and eggplant sit at room temperature for 10 minutes. This allows the water to come out of the vegetables so that you get a nice char on them when they are grilling. After 10 minutes, drizzle with 3 tablespoons of olive oil.
Heat a grill over medium-high heat. Once hot, place the vegetables on the grill in an even layer. Make sure to space out the vegetables so that they are not touching each other, which will allow them to grill properly and not steam. If necessary, do this in batches. Cook the bell peppers for 2-3 minutes per side and zucchini and eggplant for 4-5 minutes per side, flipping with tongs. Once the vegetables have gotten a good char on them and have softened to your liking, remove them from the grill and place on a serving plate.