Grilled Summer Vegetables and Corn

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  • Serves 6
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    Nutritional Information

    Per Serving

    • Calories 184 calories
    • Fat 6 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 26 mg
    • Protein 6 mg
    • Carbohydrate 32 g
    • Fiber 9 g
    • Iron 1 mg
    • Calcium 36 mg

Cut eggplants, zucchini, and red onion into 1/2-inch slices. Cut tomatoes in half, and shuck the 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. 

Ingredients

  1. Check 2 eggplants
  2. Check 2 zucchini
  3. Check 1 large red onion
  4. Check 2 tomatoes
  5. Check 6 ears of corn
  6. Check 2 teaspoons olive oil
  7. Check 1/2 teaspoon salt
  8. Check 1/2 teaspoon pepper

Directions

  1. Cut eggplants, zucchini, and red onion into 1/2-inch slices. Cut tomatoes in half, and shuck the corn. Brush the vegetables with olive oil and sprinkle them with salt and pepper.
  2. Place everything on a grill over medium heat and cook, turning frequently, for 10 to 15 minutes or until fork tender.