Grilled Vegetables

Your barbecue days are going to be healthier, tastier and fancier with this easy recipe.



Click here to see the recipe in Portuguese


servings: 6

preparation time: 25 minutes



1 eggplant, peeled and cut into thick slices (about ½ inch)

1 sliced onion (also cut in ½ inch)

1 zucchini, sliced

12 stalks of asparagus

2 large bell peppers

6 large fresh mushrooms

6 thick cheese slices (can be fresh mozzarella or tofu)

6 to 12 basil leaves

salt, pepper, olive oil and balsamic vinegar to taste

6 stalks of rosemary to decorate



1 – The bell pepper is the one who has different preparation and should be grilled whole. To grill, let it be black on all sides. Then, place it in a sealed plastic bag. After a few minutes in the bag, will be easier to remove the skin and seeds, which are not used. Cut them into 3 pieces and set aside.

2 – Cut all other vegetables and place them on the grill. Cook until you can see the grill marks and turn the vegetables.

3 – When they are cooked to your taste (more or less soft), place them in a bowl and season with salt, pepper and olive oil.

4 – To plate, start with the eggplant or peppers as the base (since they are the largest) and then add the other ones, alternating with cheese and some basil leaves.

5 – On the top, put 2 stalks of asparagus crossed (as the picture shows) and drill a hole right in the middle (with the help of a barbecue stick), putting a stalk of rosemary for decoration.

6 – Sprinkle the seasoning of your choice (I used olive oil and balsamic vinegar) and serve.


Tips and Options:

  • To prevent the onions to fall apart while grilling, attach the slices with a toothpick.
  • Any other vegetable can be used (or replaced) in this recipe: potatoes, green beans, carrots… The only thing that changes is the cooking time for each one.
  • To make that a complete meal, add grilled chicken to the layers.


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