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Home >> Recipes >> Passover >> Grilled Vegetable Medley

Grilled Vegetable Medley

Grilled Vegetable Medley


2 small zucchini

2 yellow squash

1 medium eggplant

1 large sweet onion

1 red pepper

1 yellow pepper

3 tablespoons olive oil

1 teaspoon coarse salt

½ teaspoon freshly ground pepper, or to taste



            Peel or scrub vegetables according to your minhag.  Slice zucchini and yellow squash diagonally into ¼” slices.  Slice eggplant lengthwise into ½” slices.  Stack the slices and cut into sticks ½” wide.  Core peppers and cut them into strips approximately 1 inch wide.  Slice the onion into rings ¼” thick. 

            Toss vegetables with oil, salt, and pepper in a large bowl. 

            Heat your grill pan over medium-high heat until a drop of water sprinkled on it sizzles and disappears. Lower flame to medium and spread the vegetables in the pan.  Cook 7-8 minutes or until black “grill marks” appear on the vegetables tossing once during cooking. 

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