Grilled Vegetables

Grilled vegetables can be served as an appetizer or a side dish, or even as a snack.
It's a simple recipe of mix it and toss it over the grill.

6 servings

Grilled vegetables


  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic, crushed
  • 2 tsp. fresh rosemary, minced
  • 1 tsp. fresh basil, minced
  • 2 tsp. lemon peel
  • 1 fennel bulb
  • 2 Belgian endives, halved lengthwise
  • 1 small zucchini,
    cut diagonally into 2 inch slices
  • 1 small red onion,
    cut into 6 slices, 2 inch thick
  • salt and pepper


  • Mash the garlic, rosemary, basil, lemon peel, salt and pepper,
    the vinegar and olive oil in a blender until smooth.
  • Set aside.
  • In a large pot of boiling water, parboil the fennel for 5 minutes.
  • Drain. Place all the vegetables in a glass dish.
  • Cover with the marinade and marinate for 15 minutes.
  • Prepare an outside grill with an oiled rack set 4 inches above the heat source.
  • On a gas grill, set the heat to high.
  • Add the vegetables to an oiled, wired-hinged vegetable basket.
  • Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.

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