Incorporate more of the healthiest foods into your meals with this recipe for Grilled Vegetables. Vegetables are a part of a well balanced and healthy lifestyle. Eating more vegetables is always recommended by doctors and nutritionists alike, so finding different healthy meal ideas that include vegetables is key. This grilled vegetables recipe includes so many awesome vegetables like eggplants, zucchini, small potatoes, and peppers. This recipe is packed full of vitamin C, vitamin A and protein even though there is not meat included at all. This would be a great meal all on its own for someone on a vegan diet who doesn't eat meat or animal products. Or, it could be served as a side dish to accompany meat if it is being served. Eating the healthiest foods doesn't have to be bland or boring, in fact, you can achieve so much great flavour from natural herbs and spices like garlic, sea salt and pepper. Enjoy this and many more healthy meal ideas from Grandmother's Kitchen.***
This is a printable recipe.
4 medium size young potatoes
2 red bell peppers
2 garlic cloves
6 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup finely chopped Italian parsley
A few sprig of Italian parsley for garnish if desired.
Wash the potatoes and put into a saucepan. Put enough water just to cover. Bring to a boil and cook about 10 minutes or until par-boiled, which means you still want them to be firm.
Remove and drain the water, run under cold water to stop from cooking any further. Drain and set aside. Cut into quarters.
Rinse the zucchinis and eggplants. Cut off the tops/stems and slice into 1/4 inch thick slices.
Salt the eggplant slices then place them into a blow with enough water to just cover them and let them sit for 10 minutes.
Slice the bell peppers in halves, remove the seeds and ribs and slice in half again. Set aside.
Peel and finely chop the garlic and combine with the olive oil. Stir in the salt, pepper and chopped parsley.
Drain the water from the eggplant and pat dry with paper towels.
Place all the vegetables into a large shallow dish and brush them all with the garlic oil mix.
Heat a ridged skillet or griddle pan and cook the vegetables in batches, turning frequently and brushing occasionally with the oil. Cook until they are tender.
Arrange the vegetables onto a platter and garnish with parsley.
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Nutrition Facts for: Grilled Vegetables From Grandmother's Kitchen
Ingredients: Young potatoes, zucchinis, eggplants, red bell peppers, garlic cloves, olive, salt, pepper, Italian parsley.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated 8 servings.
* Per Serving:Calories 217, Calories from Fat 100, Total Fat 11.1g 17%, Saturated Fat 1.6g 8%, Cholesterol 0mg 0%, Sodium 164mg 7%, Potassium 954mg 27%, Carbohydrates 28.7g 10%, Dietary Fiber 8.7g 35%, Sugars 7.5g, Protein 4.1g, Vitamin A 24%, Vitamin C 122%, Calcium 4%, Iron 7%
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