Marinated Grilled Vegetables

Notes: If making up to 2 days ahead, cover and chill. Bring to room temperature to serve.

This recipe goes with Marinated Grilled Vegetable Sandwiches

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 75%
  • Protein: 2.8g
  • Fat: 21g
  • Saturated fat: 3g
  • Carbohydrate: 17g
  • Fiber: 3.8g
  • Sodium: 12mg
  • Cholesterol: 0.0mg


  • 1 eggplant (3/4 lb.)
  • 2 red bell peppers (1 lb. total)
  • 1 red onion (1/2 lb.)
  • About 6 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup chopped fresh basil leaves
  • 1 clove garlic, peeled and pressed or minced
  • Salt and pepper


  1. 1. Rinse eggplant and peppers; pat dry. Trim and discard eggplant stem; cut eggplant crosswise into 1/2-inch-thick slices. Peel onion and cut crosswise into 1/2-inch-thick slices. Brush eggplant slices, peppers, and onion slices with about 2 tablespoons olive oil total.
  2. 2. Lay vegetables in a single layer on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning as needed to char all sides, 8 to 12 minutes total. Transfer to a bowl; let stand until cool, about 15 minutes.
  3. 3. Meanwhile, in a small bowl, mix 1/4 cup olive oil, vinegar, basil, and garlic.
  4. 4. Peel, stem, and seed peppers. Quarter lengthwise.
  5. 5. In a deep dish (at least 4-cup capacity), layer vegetables with herb marinade (using all the marinade) and salt and pepper to taste. Cover and let stand 30 minutes to 4 hours, or cover and chill up to 2 days.
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