7 ratings

Grilled Balsamic Eggplant, Peppers, and Zucchini

Tossed with olive oil, salt and pepper, these grilled veggies make for the perfect nutritious dish

This colorful, fresh vegetable dish utilizes your grill to the best of its abilities. Whether you serve it as a vegetarian-friendly entrée or a side dish, this will brighten up any summertime plate.

This recipe is courtesy of Peapod.


  • 1 medium eggplant
  • 2 small zucchini
  • 1 red bell pepper
  • 1 pint mixed color cherry tomatoes
  • 3 Tablespoons olive oil
  • 1 Teaspoon kosher salt
  • 1/2 Teaspoon black pepper
  • 2 Tablespoons chopped fresh basil
  • 2 Tablespoons balsamic glaze, preferably Simply Enjoy


Cut the eggplant, zucchini, and pepper into bite-sized chunks and set in a large bowl.

Add the whole cherry tomatoes and toss together with the olive oil, salt, and pepper.

Set a grill to medium-high heat and place vegetables in a grill basket.

Cook for 15–20 min. tossing every 3 minutes, until vegetables are tender and lightly charred.

Meanwhile, coarsely chop the basil.

Remove cooked vegetables from the grill and drizzle with balsamic glaze and sprinkle with fresh basil.