Grilled Vegetables

Name: Grilled Vegetables
Yield: 6 servings
Ingredients: 2 tablespoons vegetable oil; 2 garlic cloves (finely chopped); 3 sweet potatoes (cut into 1-inch slices); 3 corn cobs (cut into 2-inch sections); 1 eggplant (cut into 1/2-inch slices); 12 green onions (trimmed)

Source: US Department of Health and Human Services Centers for Disease Control and Prevention (CDC)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Cooking out tonight? Try cooking vegetables coated in oil and garlic on the grill for a delicious side dish. If you don't have a grill, you can make these vegetables in the oven.

Makes

6 servings

Ingredients

2 tablespoons vegetable oil
2 garlic cloves (finely chopped)
3 sweet potatoes (cut into 1-inch slices)
3 corn cobs (cut into 2-inch sections)
1 eggplant (cut into 1/2-inch slices)
12 green onions (trimmed)

Directions

Wash hands with soap and water.
Mix oil and garlic in a large bowl. Add vegetables and toss.
Place vegetable on broiler pan or grill. Cook 10 minutes, turning twice until vegetables are tender.
Place vegetables on platter. Serve.

Notes

Learn more about: Garlic Potatoes Corn Eggplant Onions

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.