Simple Grilled Vegetables Oreganata

By
Dana Angelo White, MS, RD, ATC
Dana Angelo White, MS, RD, ATC, is an author, registered dietitian, certified athletic trainer, and owner of Dana White Nutrition, Inc.
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Dana Angelo White, MS, RD, ATC
Medically reviewed by
Medically reviewed by Richard Fogoros, MD on August 09, 2017
Richard N. Fogoros, MD, is a retired professor of medicine and board-certified internal medicine physician and cardiologist. He is Verywell's Senior Medical Advisor.
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Richard Fogoros, MD
Updated on September 20, 2019
grilled vegatables
Dana Angelo White
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 Hide 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

  1. In a large bowl whisk olive oil, salt, vinegar, and chopped oregano.

  2. Place all vegetables into bowl with marinade and toss to coat.

  3. Heat outdoor grill or grill pan to medium-high.

  4. Place vegetables on grill.

  5. Cook eggplant, pepper, and zucchini pieces for about four minutes per side.

  6. Toss asparagus gently on grill and cook until tender. This will take 3 to 4 minutes as well.

  7. Transfer cooked vegetables onto a large platter.

  8. 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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