Chargrilled vegetables
Deliciously simple chargrilled vegetables! Enjoy the smoky flavors of red peppers, zucchini, eggplant, and pumpkin, all tossed in olive oil and perfectly grilled. A healthy and colorful side dish or main course option.
- 16 Mar 2025
- Cook time 20 min
- Prep time 15 min
- 2 Servings
- 5 Ingredients
Chargrilled vegetables are a delicious and healthy addition to any meal. This recipe uses simple, fresh ingredients like red peppers, zucchini, eggplant, and pumpkin, all brought together with a touch of olive oil. Perfect for a side dish or even as a main course for vegetarians, these chargrilled vegetables are sure to please your palate.
Ingredients:
Instructions:
- Red Peppers: Cut the red peppers into quarters and remove the seeds and membranes.
- Zucchini: Slice the zucchinis lengthwise into thick, even slices.
- Eggplant: Cut the eggplant into thick rounds.
- Pumpkin: Peel and cut the pumpkin into evenly sized chunks to ensure they cook uniformly.
Preheat your grill or grill pan to medium-high heat.
- Place all the prepared vegetables in a large bowl.
- Drizzle the 1/4 cup (60g) of olive oil over the vegetables.
- Toss the vegetables well to ensure they are evenly coated with olive oil.
- Place the vegetables on the preheated grill.
- Cook each vegetable until they are tender and have nice grill marks:
- Red Peppers: Grill for about 6-8 minutes per side.
- Zucchini: Grill for about 3-5 minutes per side.
- Eggplant: Grill for about 4-6 minutes per side.
- Pumpkin: Grill for about 8-10 minutes per side.
- Use tongs to turn the vegetables periodically to ensure even cooking.
- The vegetables should be charred on the outside and tender on the inside.
- You can test for doneness by piercing them with a fork. They should be tender but not falling apart.
- Remove the vegetables from the grill and arrange them on a serving platter.
- Season with salt and pepper to taste, if desired.
- Serve immediately while warm.
Tips:
- Ensure your grill is preheated to a high temperature to get the perfect char on the vegetables.
- Cut the vegetables into uniform sizes to ensure even cooking.
- Brush the vegetables with olive oil evenly to prevent sticking and to enhance flavor.
- Season the vegetables with salt and pepper, or add herbs like thyme or rosemary for extra flavor.
- Keep a close eye on the vegetables as they grill to prevent them from burning; turn them occasionally for even grilling.
Once your vegetables have achieved that beautiful char and are tender to the bite, they are ready to be served. Chargrilled vegetables can be enjoyed warm or at room temperature, making them a versatile option for various meals. Whether served as a side dish or incorporated into other recipes, this simple yet flavorful preparation will surely impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 720 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 11g | 30% |
| Sugar 22g | 21% |
| Fat | |
| Fat 30g | 37% |
| Saturated 4.59g | 15% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 910ug | 102% |
| Choline 55mg | 10% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.54mg | 41% |
| Vitamin B3 4.23mg | 26% |
| Vitamin B6 0.86mg | 50% |
| Vitamin B9 160ug | 41% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 160mg | 177% |
| Vitamin E 4.09mg | 27% |
| Vitamin K 22ug | 19% |
| Minerals | |
| Calcium, Ca 100mg | 7% |
| Copper, Cu 0.53mg | 59% |
| Iron, Fe 3.04mg | 28% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 230mg | 18% |
| Potassium, K 1820mg | 53% |
| Selenium, Se 1.70ug | 3% |
| Sodium, Na 24mg | 2% |
| Zinc, Zn 1.78mg | 16% |
| Water | |
| Water 640g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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