Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Grilled Vegetables Recipe
    Lost? Site Map

    Grilled Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Bec's Note:

    This medley of bell peppers, zucchini, eggplant, and red onion can be served on its own or as a side dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    To serve

    • freshly cooked cracked wheat (Bulgur)
    • tomato and olive relish


    1. 1
      Halve and seed the peppers and cut into even-size pieces, about 1 inch wide.
    2. 2
      Trim the zucchini, cut in half lengthwise, and slice into 1 inch pieces.
    3. 3
      Place the bell peppers and zucchini in a large bowl.
    4. 4
      Trim the eggplants and cut them into fourths lengthwise, then peel the onions, and cut each of them into 8 even-size wedges.
    5. 5
      Add the eggplants and onion to the bell peppers and zucchini.
    6. 6
      In a small bowl, whisk the lemon juice with the olive oil, garlic, and rosemary- Season to taste with salt and pepper.
    7. 7
      Pour the mixture over the vegetables and stir to coat evenly.
    8. 8
      Thread the vegetables onto 8 metal or presoaked wooden skewers.
    9. 9
      Arrange the kabobs on the broiler rack and cook under a preheated broiler, turning frequently, for about 10 to 12 minutes, until the vegetables are lightly charred and just softened (Alternatively, cook on a barbecue grill over hot coals, turning frequently, for about 8 to 10 minutes, until softened and beginning to char).
    10. 10
      Remove the vegetable kabobs from the heat and serve immediately with freshly cooked cracked wheat and a tomato and olive relish.

    Ratings & Reviews:

    • on July 01, 2007


      Just prepared this tonight for Sunday dinner along with grilled steak and everyone absolutely loved it. I didn't have eggplant and only had a Spanish onion so used that instead. Also doubled the amount of lemon juice, olive oil, garlic, and rosemary. I used a vegetable basket to save time, and WOW...the veggies were soooo tasty. Thanks, Bec!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Vegetables

    Serving Size: 1 (819 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 230.4
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 23.9 mg
    Total Carbohydrate 47.3 g
    Dietary Fiber 22.7 g
    Sugars 21.2 g
    Protein 8.2 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes