Grilled Vegetables

Grilled Vegetables by Lisa Anand


  1. Broccoli – 250 gms
  2. Zucchini – 250 gms
  3. Big Eggplant – 250 gms
  4. Red and Yellow Peppers – 250 gms
  5. Salt – to taste
  6. Mixed herbs – 1 teaspoon (optional)
  7. Oil – 2 tablespoons


Wash all the vegetables thoroughly. Then cut the Broccoli into florets and slice the zucchini and eggplant lengthwise, about ½ inch thick and the into 1 inch pieces. Take out the seeds of the bell peppers and slice into 1 inch wide pieces.

Rub the salt and herbs and oil and place on the grill. You can also grill these in the oven directly. Cook till done and serve immediately.

Note: You can add other vegetables of your choice also, such as mushrooms, asparagus, cauliflower, pumpkin, onions etc.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

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