Yummy Grilled Vegetables

Name: Yummy Grilled Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup olive oil; 1 teaspoon dried oregano; 1 tablespoon Goya Adobo seasoning, or salt and freshly ground black pepper, to taste; 1 tablespoon Goya Adobo seasoning, or salt and freshly ground black pepper, to taste; 1 tablespoon Goya Adobo seasoning, or salt and freshly ground black pepper, to taste; 1 eggplant, sliced crosswise into ½-inch-thick rounds; 6 zucchini, cut on the bias into ¾-inch-thick ovals; 3 onions, preferably Vidalia, each cut into 6 pieces, leaving the root bottom attached to hold the onion together; 3 onions, preferably Vidalia, each cut into 6 pieces, leaving the root bottom attached to hold the onion together; 3 onions, preferably Vidalia, each cut into 6 pieces, leaving the root bottom attached to hold the onion together; 3 red bell peppers

Preparation info

Serves
12

Difficulty
Easy
Ready in
35 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This dish is great for summer outdoor grilling, but if you have a craving for yummy vegetables in the dead of winter, you can roast them in the oven.

Ingredients

1 cup olive oil
1 teaspoon dried oregano
1 tablespoon</

Americas
United States
Side dish
Vegan
Gluten-free
Summer
Winter

Method

Preheat the grill to high.

In a mixing bowl, combine the oil, oregano, and Goya Adobo seasoning. Lay the eggplant on a sheet pan and brush both sides with some of the oil mixture. Eggplant is like a sponge, so be careful not to use too much oil, because that would be like putting fuel on the grill. Grill until they are golden brown on both sides. Transfer to a plate.

Next, do th