Grilled Tossed Vegetables

This simple yet elegant side dish transforms humble eggplant, peppers, and onions into a smoky, caramelized delight. By grilling the vegetables in foil packets, they steam in their own juices while picking up that distinct char from the grill. The addition of fresh basil and ripe tomatoes adds a bright, herbaceous finish that balances the earthy tones of the eggplant. It&# 226;ÂÂs an incredibly versatile recipe that pairs beautifully with grilled meats or stands alone as a light, healthy meal. Perfect for backyard barbecues or weeknight dinners when you want something flavorful without the fuss.

Cooking Method: Grilling

Cuisine: Global

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 90.0

Dietary: Gluten-free, Vegetarian

Description

This simple yet elegant side dish transforms humble eggplant, peppers, and onions into a smoky, caramelized delight. By grilling the vegetables in foil packets, they steam in their own juices while picking up that distinct char from the grill. The addition of fresh basil and ripe tomatoes adds a bright, herbaceous finish that balances the earthy tones of the eggplant. It&# 226;ÂÂs an incredibly versatile recipe that pairs beautifully with grilled meats or stands alone as a light, healthy meal. Perfect for backyard barbecues or weeknight dinners when you want something flavorful without the fuss.

Ingredients

6 cup Eggplant -- peeled and

Directions

1
Peel the eggplant and cut it into 1-inch cubes; you should have about 6 cups.
2
Finely chop one large green bell pepper and one large onion.
3
In a large bowl, combine the cubed eggplant, chopped green pepper, and chopped onion.
4
Cut three pieces of heavy-duty aluminum foil, each measuring approximately 12 by 18 inches.
5
Divide the vegetable mixture evenly among the three pieces of foil.
6
Place 1 teaspoon of margarine on top of the vegetables in each packet and sprinkle with 1/4 teaspoon of basil.
7
Fold the foil over the vegetables and seal the edges tightly to create secure packets.
8
Place the foil packets on the grill, about 3 to 4 inches from the heat source, and cook for 20 minutes.
9
While the eggplant cooks, chop two tomatoes and place them on a separate piece of foil, folding it into a small packet.
10
Add the tomato packet to the grill for the last 15 minutes of cooking time.
11
Carefully open the eggplant packets and transfer the contents to a large serving bowl.
12
Open the tomato packet and add the tomatoes to the bowl with the eggplant mixture.
13
Gently toss all vegetables together to combine.
14
Season with salt and freshly ground black pepper to taste before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 90.0kcal

% Daily Value *
Total Fat 0.7g2%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 10.8mg1%
Total Carbohydrate 21.2g8%
Dietary Fiber 10.8g44%
Sugars 12.6g
Protein 3.6g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure foil packets are sealed tightly to retain steam, which helps cook the vegetables evenly.

Add tomatoes later in the cooking process to prevent them from becoming too mushy.

For a vegan version, ensure the margarine used is plant-based.

These vegetables can be served warm or at room temperature, making them great for picnics.

Keywords: grilled, vegetables, eggplant, side dish, summer, bbq, foil packet, smoky, healthy, easy, basil, tomato, onion, bell pepper

Read it online: https://www.chefs-mate.com/recipe/grilled-tossed-vegetables/