Grilled Veggie Medley

Grilled Veggies

One of my absolute, ultimate summer favorites is grilled vegetables.  Whenever I grill them I make enough to fill at least two grill baskets so that I can squeeze out two different recipes, left-overs for my lunch & a few to mix in with my eggs in the morning!  I have to hide the container in the back of the refrigerator so I can have them all to myself – LOL!  Here’s how I grill this simple, but delicious combination…

Grilled Veggies

Grilled Veggie Medley by Jodie Fitz

1 small eggplant

1 red bell pepper

1 orang bell pepper

1 yellow squash

1 zucchini squash

1 asparagus bunch

1 Vidalia onion

½ cup light olive oil

1 clove of garlic, large

1 ½ teaspoons onion powder

¾ teaspoons sea salt

½ teaspoon coarse pepper

Using a garlic press, add the garlic to the oil.   Stir it together and set the mixture aside.

Remove and discard the ends of the eggplant.  Slice the eggplant and cut the slices in half.  Soak the eggplant pieces in salt water while you are preparing the remainder of the vegetables.

Wash the bell peppers, remove the seeds and slice them into long strips.

Wash the zucchini and yellow squashes.  Remove and discard the ends.  Slice them and cut the slices in half.

Wash the asparagus.  Remove the bottom ends and set aside.

Remove the skin of the onion.  Slice it in half and then continue to cut slices.  Separate the pieces.

Drain the water from the eggplant and pat the pieces dry.

Grilled Veggies in Bowl


Toss all of the vegetables together in a large bowl.  Add the onion powder, salt and pepper to the oil and whisk the ingredients together.  Toss the vegetables with the oil mixture until they are evenly coated.  Grill the vegetables over medium heat in a vegetable grill pan for approximately 25 minutes turning them periodically throughout the cooking process.



24 Comments on “Grilled Veggie Medley”

  1. I made something very similar just like this a few weeks ago. Why it took me so long I don’t know because the grill just took them over the top. That is really smart to make for 2 meals. These would be good in a tortilla the next day. Okay, now I’m hungry.

    1. LOVE the tortilla or sandwich idea…I would top it with balsamic reduction = YUM! Going to try – thanks for the thought process :)….

  2. Sounds so amazing. So glad you linked up at Romance on a dime again. Hope to see you this Tuesday!

    1. THANK you for visiting and leaving a lovely comment & for hosting. Enjoy your little bundle….will visit back next week 🙂 ~ jodie

    1. That’s the beauty of a medley, you can leave it out! Or, you can pick his out & enjoy yours?!?!? Have a GREAT weekend ~ jodie

  3. OOOH! This sounds and looks delicious – perfect for a summer dinner! I am delighted that you shared with Home and Garden Thursday,

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