Grilled Vegetables
Updated October 10, 2023
- Total Time
- 13 minutes
- Prep Time
- 5 minutes
- Cook Time
- 8 minutes
- Rating
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Ingredients
THE VEGETABLES
2 medium-size yellow squash, ends trimmed
2 medium-size zucchini, ends trimmed
2 long, thin Japanese eggplants, ends trimmed
1 medium-size red pepper
1 medium-size yellow pepper
1 fennel bulb
1 chayote (a squash available in specialty stores and some su-permarkets)
8 whole okra
4 scallions
4 shiitake mushroom tops
4 ounces olive oil
THE VINAIGRETTE
⅛ cup balsamic vinegar
⅛ cup rice-wine vinegar
¼ cup olive oil
4 one-inch slices of white goat's-milk cheese
Nutritional analysis per serving (4 servings)
66 grams carbs; 13 milligrams cholesterol; 721 calories; 32 grams monosaturated fat; 5 grams polyunsaturated fat; 10 grams saturated fat; 49 grams fat; 20 grams fiber; 196 milligrams sodium; 15 grams protein; 25 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
Cut squash, zucchini and eggplants in half, slicing from top to bottom. Quarter, seed and devein peppers. Trim green feathery part of fennel, then cut in quarter-inch slices, leaving core intact. Using a plastic bag or plastic gloves to protect your hands from the stickiness of the chayote, peel and then cut it into quarter-inch slices.
- Step 2
Put all the vegetables in a bowl. Pour oil on top and toss.
- Step 3
To prepare vinaigrette, mix together the vinegars and the oil. Reserve.
- Step 4
Place vegetables on a grill over a medium fire and cook for 3 or 4 minutes on each side. Turn over and repeat.
- Step 5
When cooked, put vegetables on a platter, drizzle with vinaigrette and serve with a slice of goat cheese.
Private Notes