Name: Simple Grilled Vegetables Oreganata
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 (1/2 cup each)
Ingredients: 1 tablespoon olive oil; ½ teaspoon kosher salt; 1 tablespoon rice vinegar; 2 tablespoons chopped fresh oregano; 1 medium eggplant, peeled and sliced lengthwise; 1 bell pepper, ribs and seeds removed, cut into large pieces; 1 bunch asparagus, ends trimmed; 1 large zucchini, sliced lengthwise

Simple Grilled Vegetables Oreganata

Dana Angelo White, MS, RD, ATC

Updated on September 20, 2019

(2 ratings)

Total Time: 20 min

Prep Time: 10 min

Cook Time: 10 min

Servings: 6 (1/2 cup each)

Nutrition Highlights (per serving)

74 calories

3g fat

11g carbs

3g protein

Show Nutrition Label

Nutrition Facts
Servings: 6 (1/2 cup each)
Amount per serving
Calories	74
% Daily Value*
Total Fat 3g	4%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 9mg	0%
Total Carbohydrate 11g	4%
Dietary Fiber 5g	18%
Total Sugars 7g
Includes 0g Added Sugars	0%
Protein 3g
Vitamin D 0mcg	0%
Calcium 37mg	3%
Iron 2mg	11%
Potassium 546mg	12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Oregano is an under-appreciated herb—it's filled with cell-protecting antioxidants and is exceptionally flavorful, with virtually no calories. Claims exist that the natural oils in oregano may help relieve heartburn symptoms, but more evidence is needed. Regardless, it's delicious to incorporate into heartburn-friendly dishes.

Elevate fresh veggies with an herbaceous marinade and a quick sizzle on the grill. This recipe highlights heartburn friendly vegetables and a marinade made with ingredients that typically won't aggravate the symptoms of heartburn. Make a large batch of these vegetables and use leftovers for sandwiches and pasta dishes.

Ingredients

1 tablespoon olive oil
½ teaspoon kosher salt
1 tablespoon rice vinegar
2 tablespoons chopped fresh oregano
1 medium eggplant, peeled and sliced lengthwise
1 bell pepper, ribs and seeds removed, cut into large pieces
1 bunch asparagus, ends trimmed
1 large zucchini, sliced lengthwise

Preparation

In a large bowl whisk olive oil, salt, vinegar, and chopped oregano.
Place all vegetables into bowl with marinade and toss to coat.
Heat outdoor grill or grill pan to medium-high.
Place vegetables on grill.
Cook eggplant, pepper, and zucchini pieces for about four minutes per side.
Toss asparagus gently on grill and cook until tender. This will take 3 to 4 minutes as well.
Transfer cooked vegetables onto a large platter.
Serve warm or at room temperature.

Ingredient Variations and Substitutions

Replace fresh oregano with another sturdy herb such as thyme or marjoram. If you can’t find fresh oregano, replace with one tablespoon of dried oregano leaves instead.

Cooking and Serving Tips

When the vegetables come off the grill place them back into the marinade bowl. This will add a last touch of flavor, plus you will have fewer dishes to clean.

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