Herbed Grilled Summer Veggies

Helen Sturgeon


These veggies are easy to prepare and a great way to use an abundance of summer squash, etc. Pouring the sauce over the cooked veggies allows the veggies to absorb the flavors. These are equally as good served warm or cold. Great leftovers!

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4 to 6


10 Min


15 Min


1 large
2 medium
yellow squash
2 medium
2 medium
red peppers
2 Tbsp
olive oil, extra virgin
1/4 c
olive oil, extra virgin
2 Tbsp
balsamic vinegar
2 clove
garlic, minced
1/4 c
fresh parsley, minced
1/4 c
fresh basil, chopped

Directions Step-By-Step

Slice eggplant crosswise into 1/2-inch thick slices. Sprinkle with salt on both sides and set aside for 30 minutes. Rinse salt from eggplant; pat dry with paper towels.
Cut squash and zucchini in half lengthwise. Cut pepper into 1-inch wide strips. Brush all vegetables lightly with 2 tablespoons olive oil. Place on grill over medium heat. Grill for 8 minutes on each side or until fork tender and brown. Remove from heat, place in a serving dish with sides. Mix 1/4 cup olive oil, balsamic vinegar, garlic, parsley and basil. Pour over cooked vegetables. Let stand for at least 15 minutes. Serve warm or room temperature. Refrigerate leftovers.

About this Recipe

Course/Dish: Vegetables
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy