Ingredients
Scale
- 1 medium zucchini (sliced into 1/4-inch rounds)
- 1 medium eggplant (sliced into 1/2-inch rounds)
- 1 medium red bell pepper (cut into large chunks)
- 1 medium yellow bell pepper (cut into large chunks)
- 1 cup cherry tomatoes
- 1 medium red onion (cut into wedges)
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- to taste Salt and pepper
- for garnish Fresh parsley (optional)
Instructions
- Preheat your grill to medium-high heat (around 375°F to 400°F).
- In a large bowl, combine the sliced zucchini, eggplant, bell peppers, cherry tomatoes, and onion.
- Drizzle the olive oil over the vegetables and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything until well-coated.
- Once the grill is heated, arrange the vegetables on the grill grates. Make sure they’re not overcrowded to allow even cooking.
- Grill the vegetables for about 5-7 minutes per side, or until you see nice grill marks and they’re tender.
- Remove the vegetables from the grill and let them rest for a couple of minutes.
- Arrange the grilled vegetables on a platter and garnish with fresh parsley if desired.
- Serve warm or at room temperature and enjoy!
- Prep Time: 15
- Cook Time: 15