Easy Grilled Vegetables

Written by Nicole Zablocki, Eco-Kitchen Coordinator

More fruits and vegetables are in season such as tomatoes, zucchini, eggplant and peppers with the beautiful warm weather in Ontario. If you are hosting a barbecue, grilling up vegetables is a great side dish to any recipe, and makes delicious leftovers.

Yield: 6 Servings


  • 3 red peppers (de-seeded and quartered)
  • 3 zucchini (sliced into ½ inch rectangles)
  • 3 cups button or cremini mushrooms (halved)
  • 3 eggplant (sliced into ½ inch rectangles)
  • ¼ cup of olive oil
  • Salt and pepper to taste
  • 1 tbsp of italian seasoning
  • Fresh italian flat leaf parsley (optional)


  1. Wash all vegetables before use.
  2. Turn on the barbecue to medium heat.
  3. Chop up all of the vegetables and in a large bowl toss them with olive oil, salt and pepper as well as the italian seasoning.
  4. Place a foil plate on the barbecue and place vegetables on the foil plate.
  5. Cook for about 8-10 minutes.
  6. Arrange vegetables on a platter and serve with finely chopped italian flat leaf parsley.

Note: This picture is taken from Health Magazine.