Serves 6
148 cal · 25 min
Grilled Vegetables
Recipe GLPRc3dc85ce492095
A vibrant medley of fresh vegetables grilled to tender perfection and infused with garlic-oil seasoning. This versatile side dish showcases the natural sweetness of roasted sweet potatoes, corn, and eggplant, with aromatic green onions adding a fresh finish. Perfect as an accompaniment to any main course or as a light vegetarian plate.
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Ingredients
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
3 sweet potatoes, cut into 1-inch slices
3 corn cobs, cut into 2-inch sections
1 eggplant, cut into 1/2-inch slices
12 green onions, trimmed
Directions
Wash your hands thoroughly with soap and warm water before beginning food preparation.
In a large bowl, combine the vegetable oil with the finely chopped garlic. Stir well to distribute the garlic evenly throughout the oil.
Add the sweet potato slices, corn sections, eggplant slices, and trimmed green onions to the bowl with the garlic oil. Toss all vegetables gently but thoroughly until evenly coated with the oil mixture.
Transfer the coated vegetables to a grill grate or broiler pan in a single layer, arranging them for even heat exposure.
Cook the vegetables over medium-high heat (or under the broiler) for approximately 10 minutes total, turning them twice during cooking. The vegetables are done when they are tender when pierced with a fork and have light charring on the edges.
Transfer the cooked vegetables to a serving platter.
Serve immediately while the vegetables are still warm.
