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Grilled Peppers and Veggies

Grilled Peppers and Veggies

Cut vegetables into large pieces for easy management on the grill, or use a grill basket.

Coastal Living APRIL 2004

  • Yield: 6 to 8 servings


  • 3/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 3 zucchini
  • 2 large onions
  • 1 eggplant


Combine first 8 ingredients in a large bowl.

Cut bell peppers into large pieces, discarding seeds and membranes. Cut zucchini in half crosswise; cut each piece in half lengthwise. Cut onions into large pieces. Slice eggplant into 1/2-inch slices. Add vegetables to marinade; toss to coat. Cover and chill 2 hours.

Remove vegetables from marinade, reserving marinade. Grill, without grill lid, over medium-high heat (350° to 400°) 10 to 12 minutes or until just tender, basting occasionally with reserved marinade. Serve warm or at room temperature.


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Grilled Peppers and Veggies recipe