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Epicurious
Gourmet

Grilled Vegetables

3.8

(3)

Recipe information

  • Yield

    Serves 16 as part of a buffet

Ingredients

8 red bell peppers, sides cut away and halved diagonally
12 small yellow squash (about 4 inches long), halved lengthwise
12 small eggplants (about 4 inches long), halved lengthwise
1/4 cup olive oil plus additional if desired
salt to taste
freshly ground black pepper to taste

Preparation

  1. Step 1

    Prepare grill.

    Step 2

    In a large bowl toss vegetables with 1/4 cup oil, pepper, and salt to taste. Grill vegetables in batches on a rack set 5 to 6 inches over glowing coals, turning them, 5 to 10 minutes for just-tender bell peppers and 10 to 15 minutes for just-tender squash and eggplant. Transfer vegetables to a platter to cool completely. Vegetables may be grilled 1 day ahead and chilled, covered. Bring vegetables to room temperature before serving or heat on a baking sheet in a preheated 350° F. oven until just heated through. Brush vegetables with additional oil.

TagsBell PepperVegetableSquashEggplantSideDinnerDairy FreeGluten FreeNut FreeVegetarianVeganKetoMake AheadEasyWeeknight MealsGrillingGourmet
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