Grilled Summer Vegetables and Corn
Grilled Summer Vegetables and Corn is a gluten free and vegan side dish. This recipe serves 4. One serving contains 213 calories, 9g of protein, and 3g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up onion, zucchini, tomatoes, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Cut 2 eggplants, 2 zucchini, and 1 large red onion into 1/2-inch slices.
Cut 2 tomatoes in half, and shuck 6 ears of corn.
Brush the vegetables with olive oil and sprinkle them with salt and pepper.
Place everything on a grill over medium heat and cook, turning frequently, for 10 to 15 minutes or until fork tender.
Serve hot, reserving one-third of the cut-up vegetables and 2 ears of corn for another use.