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Seasoned Grilled Vegetables


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10 to 15 minutes


6 servings


1  Japenese eggplant cut into 1-inch rounds

2  Portabello mushroom tops

1  bell pepper, halved stems & seeds removed

1  medium size  Sweet yellow onion cut into 6 wedges

1  small  Zucchini and yellow squash cut into 2-inch rounds

2  Tablespoons  H-E-B extra virgin olive oil

1/4  cup  H-E-B balsamic vinegar

1  Tablespoon  H-E-B Texas originals steak or fajita seasoning blend


Slice vegetables as indicated and place in an extra large plastic Zipper Bags.

Combine olive oil, vinegar and HEB Texas Originals seasoning in a bowl to make the marinade. Stir the marinade well to dissolve salt.

Add marinade to the bag of vegetables; seal bag and toss to coat vegetables evenly. Refrigerate for 30 minutes and then you are ready to grill.

Prepare a hot fire on grill. Rub vegetable grill rack or basket with a light coat of olive oil to prevent vegetables from sticking.

Grill vegetables while the fire is hot (hold palm of hand over fire for 2 seconds). Grill vegetables 4 to 5 minutes per side.
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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