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Fire Roasted Vegetables

Mexican.Chef's picture
  Olive oil 1 Cup (16 tbs)
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Minced garlic 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper 2 Teaspoon
  Red onion 1 Large, sliced into thick rounds
  Red bell peppers 2 , seeded and cut into long strips 1/2 inch wide
  Yellow squash 2 , sliced lengthwise into 1/4-inch-wide slabs
  Zucchini 2 , sliced lengthwise into 1/4-inch-wide slabs
  Japanese eggplants 2 , sliced lengthwise into 1/4-inc-wide slabs

To prepare the marinade for the vegetables, combine the olive oil, vinegar, garlic, salt and pepper in a bowl.
Place all the vegetables in a shallow non-reactive bowl and pour the marinade over the top, coating each piece well.
Marinate at room temperature for 4 to 6 hours.
Prepare a fire in a charcoal grill.
When the coals are medium-hot, add the marinated vegetables to the grill rack.
Grill them, turning frequently, until they're charred, 7 to 12 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2911 Calories from Fat 1937

% Daily Value*

Total Fat 225 g345.7%

Saturated Fat 30.4 g151.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 481.8 mg20.1%

Total Carbohydrates 207 g69.1%

Dietary Fiber 70.6 g282.3%

Sugars 124.7 g

Protein 53 g106%

Vitamin A 178.9% Vitamin C 723.8%

Calcium 30.5% Iron 50.6%

*Based on a 2000 Calorie diet

Fire Roasted Vegetables Recipe