Yields: 6 Servings

Savory Grilled Vegetables


  • 3 whole small sized zucchini
  • 3 whole small sized Japanese eggplant, (or yellow squash or regular eggplant)
  • 6 whole Portobello mushroom caps
  • 1 whole red bell pepper
  • 1 whole medium-size Bermuda onion
  • 6 whole asparagus spears
  • 6 ozs. feta cheese
  • 5 ozs. extra virgin olive oil
  • 1 ounce REGINA Balsamic Vinegar
  • 1 tablespoon ACCENT Chopped Garlic
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon oregano
  • 1 teaspoon ACCENT Flavor Enhancer


Trim the ends off the zucchini and eggplant, cut each into 3 lengthwise slices. Seed and cut red pepper into 6 wedges. Peel and slice onion into 6 slices. Place all vegetables into a bowl.

Mix the last 7 ingredients thoroughly in a separate bowl or a blender. Pour over vegetables, toss until coated. (This may be left in refrigerator until ready to cook up to 4 hours.) Place vegetables on hot clean grill, cook about 2 to 3 minutes on each side. Arrange on platter and sprinkle with crumbled feta cheese for a hot vegetable side dish. Or, put on crusty French bread for a super sandwich. Or, chill and serve as a summer salad.

*If unavailable, substitute yellow squash or 6 slices regular eggplant.

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