Grilled Vegetables

Grilled Vegetables

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We all need to have a quick-go-to vegetable dish in order to meet the required half plate of veggies at lunch and dinner. This is a quick one to have on hand, especially if you love to barbecue. But this recipe doesn’t require a grill, you can also just broil or bake your vegetables in a conventional oven too.


Check out the nutrition facts panel (on the right) for detailed nutrition information. The daily value numbers in red indicates that the recipe has high amounts of nutrient that you need to be cautious of (fat, sodium or cholesterol) and the green indicates that this recipe has a healthy amount of the ingredients you need. Use the table to keep track of your daily intake of calories, nutrients and vitamins and ensure you check the serving size on the panel to control your portions.




1/4 cup             Olive oil

1 Tbsp               Honey

2 tsp                  Vinegar

1 tsp                  Oregano, dried

½ tsp                 Garlic powder

½ tsp                 Black pepper

½ tsp                 Salt

3 small              Carrots, cut in half lengthwise

1 large              Bell pepper, cut into 1-inch strips

1 medium         Squash, summer, cut into 1/2-inch slices

1 medium         Onion, red, cut into wedges

1 medium         Eggplant


Servings: 6



  1. In a small bowl, whisk the first seven ingredients. Place 3 tablespoons marinade in a large resealable plastic bag.
  2. Add vegetables; seal bag and turn to coat. Marinate 1-1/2 hours at room temperature.
  3. Transfer vegetables to a grilling grid; place grid on grill rack.
    Note: If you do not have a grilling grid, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
  4. Grill vegetables, covered, over medium heat 8-12 minutes or until crisp-tender, turning occasionally.
  5. Place vegetables on a large serving plate. Drizzle with remaining marinade.


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