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

Jane Kirby
Recipe by Real Simple August 2002

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Credit: Beth Galton

Recipe Summary

Yield:
4 servings, with leftovers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

calcium 36mg; 184 calories; calories from fat 0%; carbohydrates 32g; cholesterol 0mg; fat 6g; fiber 9g; iron 1mg; protein 6mg; saturated fat 1g; sodium 26mg.
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