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Prep Time:35 minsAdditional Time:2 hrsTotal Time:2 hrs 35 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:2 hrsTotal Time:2 hrs 35 minsServings:6Yield:6 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:2 hrs
Additional Time:
2 hrs
Total Time:2 hrs 35 mins
Total Time:
2 hrs 35 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1eggplant (about 1 lb.), cut lengthwise into 1/2-inch planks1yellow summer squash (about 1/2 lb.), cut lengthwise into 1/2-inch planks1zucchini (about 1/2 lb.), cut lengthwise into 1/2-inch planks1red bell pepper, quartered1red onion, cut into 1/2-inch-thick rings (see Tip)6tablespoonsolive oil6tablespoonsred-wine vinegar6clovesgarlic, minced1tablespoonchopped fresh basil, divided1tablespoonchopped fresh oregano, divided1tablespoonchopped fresh thyme, divided1teaspoonground pepper, divided¾teaspoonsalt, divided2tomatoes (about 3/4 lb. total), coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
1eggplant (about 1 lb.), cut lengthwise into 1/2-inch planks
1yellow summer squash (about 1/2 lb.), cut lengthwise into 1/2-inch planks
1zucchini (about 1/2 lb.), cut lengthwise into 1/2-inch planks
1red bell pepper, quartered
1red onion, cut into 1/2-inch-thick rings (see Tip)
6tablespoonsolive oil
6tablespoonsred-wine vinegar
6clovesgarlic, minced
1tablespoonchopped fresh basil, divided
1tablespoonchopped fresh oregano, divided
1tablespoonchopped fresh thyme, divided
1teaspoonground pepper, divided
¾teaspoonsalt, divided
2tomatoes (about 3/4 lb. total), coarsely chopped
DirectionsCombine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.Preheat grill to medium-high.Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.TipsEquipment: Charcoal or gas grillTip: To keep the onion rings intact, cut the onion into even slices and hold the rings closest to the center with tongs or a long spatula when flipping them.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.Preheat grill to medium-high.Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.TipsEquipment: Charcoal or gas grillTip: To keep the onion rings intact, cut the onion into even slices and hold the rings closest to the center with tongs or a long spatula when flipping them.
Combine eggplant, squash, zucchini, bell pepper, and onion in a 9x13-inch baking dish. Whisk oil, vinegar, garlic, 1 tsp. basil, 1 tsp. oregano, 1 tsp. thyme, 1/2 tsp. pepper, and 1/4 tsp. salt in a small bowl; pour the marinade over the vegetables. Toss the vegetables until well coated. Let stand at room temperature for 2 hours, tossing the vegetables in the marinade occasionally.
Preheat grill to medium-high.
Remove the vegetables from the marinade (reserve the marinade). Grill the vegetables until tender and grill marks appear, basting with the marinade and flipping halfway through; 6 to 10 minutes for eggplant, squash, and zucchini; 8 to 10 minutes for onion; and about 10 minutes for bell pepper.
Coarsely chop the grilled vegetables. Transfer to a large bowl and add tomatoes and the remaining 1/2 tsp. each pepper and salt, and 2 tsp. each basil, oregano, and thyme. Toss well to combine.
Tips
Equipment: Charcoal or gas grill
Tip: To keep the onion rings intact, cut the onion into even slices and hold the rings closest to the center with tongs or a long spatula when flipping them.
Originally appeared: Diabetic Living Magazine, Summer 2020
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Nutrition Facts(per serving)184Calories14gFat13gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
