Grilled Vegetables

Grilled Vegetables

They can make a meal on their own or can be served as an accompaniment to grilled meat and fish.

4 servings
Preparation 10 min
Cooking 10 min

160 calories per serving 


2 aubergines / eggplants, small size   360 g
4 zucchini   500 g
2 yellow or red sweet peppers   400 g
2 red onions   300 g
2 tbsp olive oil, for brushing   30 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
1 tbsp extra virgin olive oil   15 mL

Before you start

The vegetables can be cooked using either an outdoor grill or a broiler in the oven.


  1. Note: If using an outdoor grill, cut the peppers in half and the other vegetables into about 1,5 cm thick slices, for easier manipulation. If using a broiler in the oven, cut the peppers in quarters and the other vegetables into about 7 mm thick slices for reduced cooking time.
  2. If the aubergines are big (500 g or more), slice them, either crosswise or lengthwise, sprinkle them with coarse salt, then let drain for about 30 min. Rinse well and pat dry. If the aubergines are small, this operation is not necessary, since they are not bitter.
  3. Slice the zucchini lengthwise. Cut the peppers in half or quarters, removing the seeds and the stalks. Cut the onion into slices or wedges.
  4. Arrange the vegetables on the hot grill, brush generously with olive oil, and sprinkle with plenty of salt and freshly ground pepper. Cook them until golden brown, turning once. The zucchini and onion will take about 5 min to cook, the aubergines and peppers will take about 8 min.
  5. Alternatively, put the vegetables on an oiled baking sheet, turning them to coat thoroughly with oil. Add salt and pepper. Put the sheet under a preheated broiler 7-10 cm from the heat, and cook about 3 min for the zucchini, onions, and aubergines, 5 min for the peppers.
  6. Peppers should be peeled before serving. To ease this operation, cover or wrap the peppers in aluminum foil or in a paper bag, and let cool down a few minutes (the moisture kept under the cover will help lift the peel).
  7. Serve the vegetables drizzled with extra virgin olive oil.

Nutrition Facts Table

Nutrition Facts

per 1 serving (350g)


% DV*

* DV = Daily Value




9 g

14 %

Saturated 1 g
+ Trans 0 g

6 %


0 mg


20 mg

1 %


20 g

7 %


6 g

23 %


10 g


4 g

Vitamin A

50 %

Vitamin C

300 %


4 %


8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat, Sodium
Source of :
Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Zinc
Good source of :
Fibre, Magnesium, Vitamin B2, Vitamin K
Excellent source of :
Folacin, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Diet-related health claims :
Artery-healthy, Heart-healthy

More info

This recipe is in the following categories: Vegetables | First courses/Appetizers | Side dishes | Artery-healthy | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Saturated Fat | Low Sodium | Vegan | Vegetarian | Barbecue/Broil/Grill

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