Ingredients
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1 medium zucchini, sliced into ribbons or rounds
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1 medium bell pepper (any color), cut into strips
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1 small eggplant, cubed
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1 cup cherry tomatoes, halved
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1 small red onion, cut into wedges
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3 tablespoons olive oil
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2 tablespoons apple vinegar
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2 teaspoons dried oregano
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1 teaspoon garlic powder
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Salt and pepper, to taste
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Fresh basil for garnish (optional)
Instructions
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Wash and cut all the vegetables into similar-sized pieces.
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Place all veggies in a large bowl.
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Add olive oil, apple vinegar, dried oregano, garlic powder, salt, and pepper. Mix well to coat evenly.
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Preheat a grill or grill pan over medium-high heat.
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Lightly oil the grill if needed.
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Place the vegetables on the grill without overcrowding.
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Grill each side for 4–5 minutes or until nicely charred and tender.
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Cherry tomatoes may be placed in a grill basket to prevent falling through.
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Once cooked, transfer the vegetables to a clean bowl.
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Taste and adjust seasoning if necessary.
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Optionally, sprinkle with fresh basil before serving.
Notes
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Feel free to swap vegetables based on season or preference.
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This recipe is vegan, gluten-free, and dairy-free.
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Can be served hot or cold.
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Excellent with rice, couscous, or pita bread.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes