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Texas Twist Grilled Vegetables

My H-E-B Texas Life Magazine


Quick and easy

Quick and easy

Quick and easy

Prep Time:

15 minutes

Cook Time:

10-15 minutes


8 servings


1  eggplant cut into 1-inch slices

3  portabella mushroom tops

1  each: red, yellow, and orange bell pepper, halved, with stems and seeds removed

1  each: large red and large white onion, peeled and cut into 1-inch slices

1  each: zucchini and yellow squash, cut in half lengthwise

2  Tbsp.  H-E-B Extra Virgin Olive Oil

½  c.  Texas Twists dressing in your favorite flavor


Slice vegetables as indicated and place in an extralarge plastic zipper bag.

Combine olive oil and dressing in a bowl. Add marinade to the bag of vegetables, seal bag, and toss to coat vegetables evenly. Refrigerate for 30 minutes.

Heat charcoal or gas grill to medium-low heat (350°F surface heat or a 2-second hand count—see page 13). Rub vegetable grill rack or basket with a light coat of olive oil to prevent vegetables from sticking.

Place vegetables on rack and grill 4 to 5 minutes on each side.
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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