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    You are in: Home / Recipes / Grilled Vegetables with Salsa Verde Recipe
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    Grilled Vegetables with Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    rsarahl's Note:

    Great way to use summer's bounty! Serve hot or at room temperature. A wonderful vegetarian entree when paired with crusty bread and a salad or flavorful side to any grilled fare.

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    Units: US | Metric


    1. 1
      Cut zucchini and eggplant lengthwise into 1/2 inch thick pieces.
    2. 2
      Core, seed and quarter the peppers.
    3. 3
      Slice endives in half lengthwise.
    4. 4
      Place all vegetables in a bowl and drizzle with 1 1/2 tbsp olive oil.
    5. 5
      Sprinkle with salt to taste and toss all to combine.
    6. 6
      Combine parsley, capers, olives, lemon juice and remaining olive oil in a small bowl and set aside in the refridgerator to allow the flavors to combine.
    7. 7
      Grill or broil vegetables, turning them once until they are lightly browned on both sides.
    8. 8
      Transfer vegetables to a serving platter, spoon the salsa verde over them and serve.

    Ratings & Reviews:

    • on February 03, 2003


      These were a taste treat! I halved the recipe and really enjoyed the vegetables with the olives, capers,parsley an lemon juice! Thanks!!!

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


    Nutritional Facts for Grilled Vegetables with Salsa Verde

    Serving Size: 1 (790 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 244.3
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 147.4 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 20.7 g
    Sugars 11.9 g
    Protein 8.8 g

    The following items or measurements are not included:

    green olives

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