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+ servings

Easy Grilled Vegetables

Arlene Mobley - Flour On My Face
Grilled vegetables can be eaten along side any meat as a side dish or you can use these grilled summer vegetables to make a meal like this Grilled Vegetable Sandwich.
5 from 1 vote
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 333 kcal


  • 1 medium medium eggplant
  • 2 large yellow squash
  • 1 medium medium zucchini
  • 1 large sweet Vidalia onion

Marinade Ingredients

  • ½-3/4 cups Extra Virgin Olive Oil
  • 3 sprigs sprigs of fresh rosemary or 2 teaspoons of dry rosemary
  • 1 ½ Tablespoons finely chopped garlic
  • ½ teaspoon pepper
  • ½ teaspoon salt optional
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  • Slice the vegetables ¼ to ½ inch thick.
  • Mix all the remaining ingredients to make a marinade.
  • Spread the vegetables out in a single layer on a large cookie sheet.
  • Brush the marinade over each side of the vegetables.
  • Grill vegetables on a hot grill for about 5-8 minutes on the first side and 5 minutes on the second side.


Serving: 1Serving | Calories: 333kcal | Carbohydrates: 21g | Protein: 5g | Fat: 28g | Saturated Fat: 4g | Sodium: 308mg | Potassium: 928mg | Fiber: 7g | Sugar: 13g | Vitamin A: 452IU | Vitamin C: 44mg | Calcium: 66mg | Iron: 1mg
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