Marinated Grilled Vegetables

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
31%
Marinated Grilled Vegetables
45 min.
4
257kcal

Suggestions


Are you ready to elevate your grilling game with a vibrant and delicious side dish? Our Marinated Grilled Vegetables are not only a feast for the eyes but combine an exquisite blend of flavors that will tantalize your taste buds. Perfectly suitable for vegetarians, vegans, and those following a gluten-free diet, this dish embodies the essence of healthy eating without compromising on taste.

Imagine juicy slices of eggplant, sweet red bell peppers, and succulent red onions, kissed by the smoky char of the grill. These vegetables bring forth their natural sweetness and robustness, complemented beautifully by a zesty marinade made from fresh basil, garlic, and rich balsamic vinegar. The preparation is simple yet effective; you can marinate the veggies for as little as 30 minutes or up to two days for a more pronounced flavor profile. The result is a colorful platter that not only pleases the palate but also makes for a stunning presentation at any gathering.

With just 257 calories per serving, this side dish is guilt-free and makes the perfect accompaniment to any main course. Whether you're hosting a summer barbecue or simply looking for a healthy meal addition, these marinated grilled vegetables are sure to impress your guests. Get ready to fire up the grill and take your taste experience to a whole new level!

Ingredients

  • tablespoons balsamic vinegar 
  • 0.8 lb eggplant 
  • 0.3 cup basil fresh chopped
  • clove garlic minced pressed peeled
  • tablespoons olive oil extra virgin extra-virgin
  •  bell pepper red (1 lb. total)
  • 0.5 lb onion red
  • servings salt and pepper 

Equipment

  • bowl
  • grill

Directions

  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.
  2. Brush eggplant slices, peppers, and onion slices with about 2 tablespoons olive oil total.
  3. 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.
  4. Transfer to a bowl; let stand until cool, about 15 minutes.
  5. Meanwhile, in a small bowl, mix 1/4 cup olive oil, vinegar, basil, and garlic.
  6. Peel, stem, and seed peppers. Quarter lengthwise.
  7. 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.

Nutrition Facts

Calories257kcal
Protein3.3%
Fat72.34%
Carbs24.36%

Properties

Glycemic Index
59.75
Glycemic Load
3.76
Inflammation Score
-9
Nutrition Score
14.152608560479%

Flavonoids

Delphinidin
72.88mg
Apigenin
0.02mg
Luteolin
0.4mg
Isorhamnetin
2.84mg
Kaempferol
0.38mg
Myricetin
0.03mg
Quercetin
11.69mg

Nutrients percent of daily need

Calories:257.07kcal
12.85%
Fat:21.4g
32.93%
Saturated Fat:2.99g
18.67%
Carbohydrates:16.22g
5.41%
Net Carbohydrates:11.41g
4.15%
Sugar:9.71g
10.79%
Cholesterol:0mg
0%
Sodium:203.51mg
8.85%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.2g
4.4%
Vitamin C:82.73mg
100.28%
Vitamin A:1962.83IU
39.26%
Vitamin E:4.24mg
28.29%
Vitamin K:25µg
23.81%
Fiber:4.8g
19.22%
Manganese:0.38mg
19.15%
Vitamin B6:0.32mg
16.21%
Folate:57.9µg
14.47%
Potassium:424.21mg
12.12%
Magnesium:27.31mg
6.83%
Vitamin B1:0.09mg
6.23%
Vitamin B3:1.22mg
6.1%
Vitamin B2:0.1mg
5.84%
Phosphorus:56.59mg
5.66%
Copper:0.11mg
5.62%
Vitamin B5:0.5mg
5.05%
Iron:0.84mg
4.65%
Calcium:32.44mg
3.24%
Zinc:0.41mg
2.75%
Selenium:0.71µg
1.01%
Source:My Recipes