Savory Grilled Vegetables

Eggplant, mushrooms, zucchini are seasoned and grilled.

  • Servings:
  • Cook Time: 20 mins
  • Main Ingredient: Vegetables


  • 3 whole small-sized zucchini
  • 3 whole small-sized Japanese eggplants ((or yellow squash or regular eggplant))
  • 6 whole Portobello mushroom caps
  • 1 whole red bell pepper
  • 1 whole medium-sized Bermuda onion
  • 6 whole asparagus spears
  • 6 oz. Feta cheese
  • 5 oz. extra virgin olive oil
  • 1 oz. Regina ® Balsamic Vinegar
  • 1 Tbsp. Accent® Chopped Garlic


Trim the ends off the zucchini and eggplant, cut each into 3 lengthwise slices. Seed and cut red pepper into 6 wedges. Peel and slice onion into 6 slices. Place all vegetables into a bowl. Mix the last 7 ingredients thoroughly in a separate bowl or a blender. Pour over vegetables, toss until coated. (This may be left in the refrigerator until ready to cook, up to 4 hours.) Place vegetables on hot clean grill, cook about 2 to 3 minutes on each side. Arrange on platter and sprinkle with crumbled feta cheese for a hot vegetable side dish or put on crusty French bread for a super sandwich. Also, can be chilled and served as a summer salad. * If unavailable, substitute yellow squash or 6 slices regular eggplant.

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