Close
Photo: Caitlin Bensel
Active Time:20 minsTotal Time:40 minsServings:8Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:8
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:8
Servings:
8
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients½cupchopped fresh flat-leaf parsley⅓cupchopped fresh mint leaves1 ½tablespoonslemon juice2teaspoonsminced garlic½teaspooncrushed red pepper6tablespoonsextra-virgin olive oil, plus 1/4 cup, divided1teaspoonsalt, divided¾teaspoonground pepper, divided2red bell peppers, stemmed, seeded and quartered lengthwise2zucchini, halved lengthwise2summer squash, halved lengthwise1red onion, cut crosswise into 1/2-inch slices1mediumeggplant, cut crosswise into 1/2-inch slices1poundasparagus, trimmed
Cook Mode(Keep screen awake)
Ingredients
½cupchopped fresh flat-leaf parsley
⅓cupchopped fresh mint leaves
1 ½tablespoonslemon juice
2teaspoonsminced garlic
½teaspooncrushed red pepper
6tablespoonsextra-virgin olive oil, plus 1/4 cup, divided
1teaspoonsalt, divided
¾teaspoonground pepper, divided
2red bell peppers, stemmed, seeded and quartered lengthwise
2zucchini, halved lengthwise
2summer squash, halved lengthwise
1red onion, cut crosswise into 1/2-inch slices
1mediumeggplant, cut crosswise into 1/2-inch slices
1poundasparagus, trimmed
DirectionsPreheat grill to medium-high (400°F-450°F).Combine 1/2 cup parsley, 1/3 cup mint, 1 1/2 tablespoons lemon juice, 2 teaspoons garlic, 1/2 teaspoon crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.Brush 2 bell peppers, 2 zucchini, 2 squash, 1 onion, 1 eggplant and 1 pound asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.Frequently Asked QuestionsThese are two different cooking methods with two different outcomes. Grilling is a high-heat, fast-cooking method that will char and crisp veggies. Roasting is a lower-heat, slow-cooking method providing flavorful, fork-tender veggies.Absolutely, and it’s always fun to experiment. You can try using fresh or dried rosemary, oregano, thyme, basil, cardamom, Italian seasoning, cajun blends or any of your favorites. Dried herbs can be used before and during cooking, whereas fresh herbs should be used at the end.You can, but it’s not a good idea. The water in frozen vegetables will make them soggy on the grill.These veggies make an excellent side dish with whatever else you’recooking on the grill:chicken, beef, pork, fish or tofu. If you have any leftovers, they’ll bring fabulous flavor as a topping for grilled pizzas and flatbreads. Just slice the veggies into smaller bite-size pieces and brush them with a little of the sauce.EatingWell.com, February 2021
Directions
Preheat grill to medium-high (400°F-450°F).Combine 1/2 cup parsley, 1/3 cup mint, 1 1/2 tablespoons lemon juice, 2 teaspoons garlic, 1/2 teaspoon crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.Brush 2 bell peppers, 2 zucchini, 2 squash, 1 onion, 1 eggplant and 1 pound asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.Frequently Asked QuestionsThese are two different cooking methods with two different outcomes. Grilling is a high-heat, fast-cooking method that will char and crisp veggies. Roasting is a lower-heat, slow-cooking method providing flavorful, fork-tender veggies.Absolutely, and it’s always fun to experiment. You can try using fresh or dried rosemary, oregano, thyme, basil, cardamom, Italian seasoning, cajun blends or any of your favorites. Dried herbs can be used before and during cooking, whereas fresh herbs should be used at the end.You can, but it’s not a good idea. The water in frozen vegetables will make them soggy on the grill.These veggies make an excellent side dish with whatever else you’recooking on the grill:chicken, beef, pork, fish or tofu. If you have any leftovers, they’ll bring fabulous flavor as a topping for grilled pizzas and flatbreads. Just slice the veggies into smaller bite-size pieces and brush them with a little of the sauce.
Preheat grill to medium-high (400°F-450°F).
Combine 1/2 cup parsley, 1/3 cup mint, 1 1/2 tablespoons lemon juice, 2 teaspoons garlic, 1/2 teaspoon crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.
Brush 2 bell peppers, 2 zucchini, 2 squash, 1 onion, 1 eggplant and 1 pound asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.
Frequently Asked QuestionsThese are two different cooking methods with two different outcomes. Grilling is a high-heat, fast-cooking method that will char and crisp veggies. Roasting is a lower-heat, slow-cooking method providing flavorful, fork-tender veggies.Absolutely, and it’s always fun to experiment. You can try using fresh or dried rosemary, oregano, thyme, basil, cardamom, Italian seasoning, cajun blends or any of your favorites. Dried herbs can be used before and during cooking, whereas fresh herbs should be used at the end.You can, but it’s not a good idea. The water in frozen vegetables will make them soggy on the grill.These veggies make an excellent side dish with whatever else you’recooking on the grill:chicken, beef, pork, fish or tofu. If you have any leftovers, they’ll bring fabulous flavor as a topping for grilled pizzas and flatbreads. Just slice the veggies into smaller bite-size pieces and brush them with a little of the sauce.
Frequently Asked Questions
These are two different cooking methods with two different outcomes. Grilling is a high-heat, fast-cooking method that will char and crisp veggies. Roasting is a lower-heat, slow-cooking method providing flavorful, fork-tender veggies.
Absolutely, and it’s always fun to experiment. You can try using fresh or dried rosemary, oregano, thyme, basil, cardamom, Italian seasoning, cajun blends or any of your favorites. Dried herbs can be used before and during cooking, whereas fresh herbs should be used at the end.
You can, but it’s not a good idea. The water in frozen vegetables will make them soggy on the grill.
These veggies make an excellent side dish with whatever else you’recooking on the grill:chicken, beef, pork, fish or tofu. If you have any leftovers, they’ll bring fabulous flavor as a topping for grilled pizzas and flatbreads. Just slice the veggies into smaller bite-size pieces and brush them with a little of the sauce.
EatingWell.com, February 2021
Rate ItPrint
Nutrition Facts(per serving)223Calories18gFat16gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
