Penn Herb Wellness Guide
Grilled Vegetable Escalivada
Ingredients
- Vinaigrette1/3 cup sherry wine vinegar
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- Vegetables2 medium onions, cut into thick wedges
- 6 thin asparagus spears
- 6 yellow summer squash, halved lenthwise
- 1 eggplant, cut into thick slices
- 1 red bell pepper, cut into 6 wedges
- 1 green bell pepper, cut into 6 wedges
- 1 yellow bell pepper, cut into 6 wedges
Directions
- Whisk together the sherry vinegar, balsamic vinegar, olive oil, salt, and pepper; set aside.
- Brush cut vegetables with olive oil and place onto grill 4 to 6 inches over medium, ash covered coals (if desired, grill grate may be covered with aluminum foil prior to heating).
- Grill for 10 to 20 minutes, turning once half way through the cooking time. Vegetables are done when tender and slightly charred.
- To serve, place vegetables on serving platter and drizzle with vinaigrette dressing.
Nutrition Facts
Copyright 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.