INGREDIENTS

•    4 people
•     ( Prep: 15 minutes, Cook: 10-12 minutes )

1 medium zucchini, sliced into rounds
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, cut into wedges
1 small eggplant, sliced into rounds
2 tablespoons olive oil
1½ teaspoons Dangold’s Lemon Pepper
Optional: chopped fresh parsley, for garnish
Optional: crumbled feta or shaved parmesan, for serving

DIRECTIONS

1. Preheat your grill (or grill pan) to medium-high heat.
2. Prepare the vegetables by placing them in a large bowl. Drizzle with olive oil and sprinkle with Dangold’s Lemon Pepper. Toss well to ensure everything is evenly coated.
3. Grill the vegetables in batches, turning occasionally, for about 3–5 minutes per side or until tender and nicely charred.
4. Remove from the grill and arrange on a serving platter. Sprinkle with additional Lemon Pepper if desired.
5. Garnish with fresh parsley and a touch of crumbled feta or shaved parmesan for added flavor.
6. Serve warm or at room temperature alongside grilled meats, fish, or as a vibrant vegetarian main.