Big-Batch Grilled Vegetables
Updated December 5, 2024
- Total Time
- 45 minutes, plus overnight refrigeration
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Ingredients
2 cups white wine
2 cups olive oil
4 cloves garlic, minced
6 large pieces lemon rind, about ½ cup
6 large pieces orange rind, about ½ cup
½ cup minced rosemary, plus additional sprigs for garnish
Freshly ground black pepper to taste
7 Japanese eggplants, halved lengthwise
7 medium zucchini, halved lengthwise
14 large red, yellow or orange bell peppers (any combination), quartered
Thyme sprigs for garnish
Nutritional analysis per serving (14 servings)
31 grams carbs; 432 calories; 23 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 32 grams fat; 14 grams fiber; 22 milligrams sodium; 6 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the wine, oil, garlic, lemon and orange rinds, rosemary and pepper, and divide between 2 large nonaluminum roasting pans.
- Step 2
Arrange the vegetables in the pans and toss with the marinade. Refrigerate overnight. Stir the vegetables occasionally so that all of them are coated.
- Step 3
Grill the vegetables at a distance of 6 to 8 inches from the hot coals until tender, turning often and brushing with the marinade. The eggplant will cook in about 20 minutes, the peppers and zucchini in 10 minutes. As the vegetables are cooked, arrange them on serving platters. Cut the eggplant and zucchini in quarters crosswise. Decorate with the sprigs of rosemary and thyme.
Private Notes