Grilled Vegetable Platter 
Submitted by grillman
A grilled and colorful mix of vegetables.
Cal: 202 Fat: 14g Carbs: 19g Protein: 4g Fiber: 6g
More Nutrition...
More Nutrition...
Original recipe serves 8
Directions
Prep: 10 min | Cook: 35 min | Ready in: 55 min
- Grill peppers skin side down for 12 to 15 minutes. Turn and grill until the skins are charred black.
- Enclose poppers in foil. Let the peppers steam for about 15 minutes and peel off the charred skins.
- Trim the top and bottom of the eggplants. Slice them lengthwise, 1/4 inch thick.
- Brush the eggplant slices on both sides with some of the olive oil. Grill over hot coals, 3 to 4 inches from the heat for 4 to 5 minutes per side or until browned and tender. Sprinkle with salt and pepper. Set aside.
- Trim the top and bottom off the yellow squash and zucchini. Slice lengthwise, about 1/4 inch thick. Brush the squash slices with oil on both sides and grill for 3 minutes per side, until browned and tender. Season with salt and pepper. Set aside.
- Peel the onion and cut into wedges. Brush with oil and grill for 6 to 7 minutes per side until browned and tender. Set aside.
- Arrange vegetables on a serving platter and drizzle with reserved 2 tbsp of of oil and some pepper. Sprinkle with basil. Serve at room temperature.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
10.1
--
6.2
22.5
21.8
0
7.9
0.4
Calories: 201.7
Total Sugars: 5.8g
Carb.: 18.7g
Fiber: 5.6g
Total Fats: 14.2g
Cholesterol: 0mg
Protein: 4g
Sodium: 9.3mg
*Data provided by USDA
Lisa on 2018-07-28
This was an easy addition to our cook out.
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