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Grilled Vegetables

Grilled Vegetables
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Serves 6| Hands-On Time: | Total Time:



  1. Heat the grill to medium-high. Drizzle the onion, carrots, and tomatoes with the olive oil. Season with the salt and pepper. 
  2. Arrange the vegetables on the grill and cook, turning once, until tender and just charred, 2 to 3 minutes for the tomatoes and onions, and 5 to 7 minutes for the carrots (Total Times will vary depending on the heat of the grill).
By June, 2004

Nutritional Information

  • Per Serving
  • Calories 71Calories From Fat 58%
  • Calcium 21mg
  • Carbohydrate 7g
  • Cholesterol 0mg
  • Fat 5g
  • Fiber 2g
  • Iron 0mg
  • Protein 1mg
  • Sat Fat 1g
  • Sodium 214mg
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.