Nutrition info - Recipes

Grilled Vegetables with Rice

Grilling is thrilling when you prepare these healthy veggies in a mouth-watering marinade. If you're looking for a dish to accompany your favorite meat, poultry or seafood, this medley gets the job done. Veg out tonight.

Grilled Vegetables with Rice


For 6 people

  • 2 teaspoon(s) olive oil
  • 3 1/2 tablespoon(s) onions, chopped
  • 2 tablespoon(s) balsamic vinegar
  • 2 cloves garlic, crushed
  • 2 teaspoon(s) dijon mustard
  • 1/8 teaspoon(s) black pepper
  • 3/4 pound(s) medium yellow summer squash, cut into 1/2-inch rounds
  • 3/4 pound(s) medium green zucchini, cut into 1/2-inch rounds
  • 3/4 pound(s) medium eggplant, cut into 1/2-inch rounds
  • 1 1/3 cup(s) cooked rice
  • 1 red pepper, cut into chunks


Place first six ingredients in a bowl and blend thoroughly to make a marinade. Add the squash, zucchini, pepper and eggplant to the marinade. Marinate for at least 10 minutes; place vegetables on the grill, turning regularly and brushing with extra marinade. Cook until brown on each side. Serve over cooked rice.
Ready in 35 min

Nutrition facts

  • Kcal: 102.36 kcal
  • Fibers (g): 1.4g
  • Sodium (mg): 125.62mg
  • Carbs: 19.72g
  • Fat: 1.93g
  • Saturated fat (g): 0.25g
  • Proteins: 2.25g