Grilled Portobellos and Summer Vegetables

2019-05-01
  • Yield : 10 servings
  • Prep Time : 20m
  • Cook Time : 10m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    140 calorie
  • Fat

    12 grams
  • Saturated Fat

    2 grams
  • Carbohydrate

    9 grams
  • Fiber

    3 grams

Ingredients

  • 1 whole medium yellow squash, sliced in half lengthwise
  • 1 whole medium zucchini, sliced in 1/2 lengthwise
  • 1 medium eggplant, sliced into 1/2-inch thick circles
  • 1 red onion, sliced in 1/2-inch thick circles
  • 2 Roma tomatoes, sliced in half lengthwise
  • 3 green onions
  • 1 red bell pepper, seeds removed and quartered into large flat pieces
  • 1 gold or yellow bell pepper, seeds removed and quartered into large flat pieces
  • 2 portobello mushroom caps
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic, minced

Method

Step 1

Preheat the grill to high.

Step 2

Place all of the vegetables in a shallow roasting pan. Season generously with salt and pepper and toss with the olive oil and minced garlic.

Step 3

Place vegetables, cut side down, on the white hot grill. Cook for only a couple minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

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