Grilled vegetables
A Mediterranean bbq for the galley that fine in moderate seas, needs no fridge, about 15 min hands-on.
- BBQ
- Mediterranean
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Zucchini / courgette320 g (≈ 1.5 zucchinis) (80 g (≈ 0.5 zucchini))
- Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
- Eggplant / aubergine240 g (≈ 0.5 eggplant) (60 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Slice vegetables; oil and season.
- Grill 3–4 minutes a side.
- Finish with a pinch of salt.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in a cool, dark locker — nothing here needs a fridge.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 115
- protein
- 2 g
- fat
- 9 g
- carbs
- 10 g
- sugar
- 7 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes