Grilled Summer Vegetables and Corn

Real Simple
Grilled Summer Vegetables and CornRecipe
Photo: Beth Galton
Easy, healthy, and delicious, grilled summer vegetables will be your go-to side for impromptu get-togethers this summer.
4 servings, with leftovers


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2 eggplants
2 zucchini
1 large red onion
2 tomatoes
6 ears of corn
1/2 teaspoon salt
1/2 teaspoon pepper


Cut 2 eggplants, 2 zucchini, and 1 large red onion into 1/2-inch slices. Cut 2 tomatoes in half, and shuck 6 ears of corn. Brush the vegetables with olive oil and sprinkle them with salt and pepper. Place everything on a grill over medium heat and cook, turning frequently, for 10 to 15 minutes or until fork tender. Serve hot, reserving one-third of the cut-up vegetables and 2 ears of corn for another use.

Created date

October 2003

Nutritional Information

Calcium 36 mg
Calories 184
Caloriesfromfat 0 %
Carbohydrate 32 g
Cholesterol 0 mg
Fat 6 g
Fiber 9 g
Iron 1 mg
Protein 6 mg
Satfat 1 g
Sodium 26 mg