See more
Photo: Beth Galton Photo by: Photo: Beth Galton

Grilled Summer Vegetables and Corn

Easy, healthy, and delicious, grilled summer vegetables will be your go-to side for impromptu get-togethers this summer.

Real Simple AUGUST 2002

  • Yield: 4 servings, with leftovers


  • 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.

Nutritional Information

Amount per serving
  • Calcium: 36mg
  • Calories: 184
  • Calories from fat: 0%
  • Carbohydrate: 32g
  • Cholesterol: 0mg
  • Fat: 6g
  • Fiber: 9g
  • Iron: 1mg
  • Protein: 6mg
  • Saturated fat: 1g
  • Sodium: 26mg

Go to full version of

Grilled Summer Vegetables and Corn recipe