Ingredients and Weight:
- 1 large eggplant, cut into 1-inch cubes (about 2 pounds)
- 1 red bell pepper, cut into 1-inch cubes (about 1 pound)
- 1 yellow bell pepper, cut into 1-inch cubes (about 1 pound)
- 1 zucchini, cut into 1-inch cubes (about 1 pound)
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat grill to medium-high heat.
- In a large bowl, combine the eggplant, bell peppers, zucchini, olive oil, balsamic vinegar, thyme, rosemary, smoked paprika, salt, and pepper. Toss to coat.
- Thread the vegetables onto skewers.
- Grill the skewers for 20-25 minutes, turning occasionally, or until the vegetables are tender and slightly charred.
- Serve immediately with your favorite dipping sauce.
Nutritional Information:
- Calories: 250
- Fat: 15 grams
- Carbohydrates: 25 grams
- Protein: 5 grams
- Fiber: 5 grams
Dish Characteristics:
- Smoky and savory
- Colorful and vibrant
- Easy to make and perfect for a summer barbecue
User Comments:
- "This dish was so easy to make and it tasted amazing! The eggplant was so tender and the bell peppers were perfectly grilled. The smoked paprika gave it a wonderful flavor." - John
- "I love this recipe! It's so versatile and you can adjust the ingredients to your liking. I added some sliced mushrooms and it was delicious." - Sarah
- "This dish is a great way to get your vegetables in. It's also a crowd-pleaser and perfect for any occasion." - David
Special Precautions and Tips:
- If you don't have skewers, you can grill the vegetables on a sheet pan lined with parchment paper.
- Allow the vegetables to rest for a few minutes before serving so that the juices can redistribute.
- Serve this dish with your favorite dipping sauce, such as hummus, tzatziki, or aioli.
