Grilled Summer Vegetable Spectacle

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 Makes: 6 servings 


1 medium zucchini, sliced ½-inch thick on the diagonal

1 medium yellow squash, sliced ½-inch thick on the diagonal

1 medium unpeeled eggplant, sliced ½-inch thick

2 medium red or yellow bell peppers, sliced into ½-inch thick rings

2 tomatoes, quartered

½ cup Meijer extra virgin olive oil, divided

½ cup Meijer balsamic vinegar, divided

1 tsp. McCormick Gourmet Collection Italian Seasoning

¼ cup minced fresh parsley



  1. In a large bowl, combine zucchini, yellow squash, eggplant, bell pepper and tomatoes.  Drizzle with half of the oil and vinegar; toss to combine.  Add Italian seasoning, parsley, and salt and pepper to taste; toss to combine.  Let vegetables stand 10 minutes, stirring occasionally.
  2. Preheat grill to medium-high (350 F to 400 F).  Place vegetables directly on grill rack or in a grilling basket.  Grill 3 to 4 minutes per side or until tender and lightly charred.  Arrange vegetables on a platter.  Drizzle with remaining oil and vinegar, sprinkle with parsley, and serve. 

Source: Recipe adapted from July/August Meijer Healthy Living Naturally booklet.


Nutrition Information (per serving): 160 calories, 12g fat, 2g saturated fat, 0mg cholesterol, 15mg sodium, 12g carbohydrate, 4g fiber, 2g protein

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