This colorful grilled vegetables recipe, seasoned with Mediterranean flavors, will teach you how to grill vegetables like a pro and keep your family and friends coming back for more!

A variety of grilled vegetables on a platter topped with crumbled feta, parsley, basil, za'atar and sumac. Next to this is some basil and small bowls of chopped parsley, sumac and za'atar.
Photo Credits: Ali Redmond

You don’t need any special grill pan or even skewers to make grilled vegetables. Along the Mediterranean sea where I was born and raised, they’re often thrown on the grill whole with nothing more than a drizzle of olive oil, charring until they’re perfectly tender and smoky. 

Although I do love a good veggie skewer, I embraced simplicity with this easy grilled veggies recipe by skipping that step. Instead, I used the time I would’ve spent chopping veggies and sliding them onto a stick to make a few upgrades, like boosting the flavor party with fresh herbs, vibrant spices, and a lemony dressing. These grilled vegetables are so good, they give off main dish energy.

Table of Contents
  1. Best Vegetables to Grill (At Least These Are My Favorites!)
    1. Veggies
    2. Garnishes and Seasonings
  2. Ways to Mix it Up: Other Grilled Vegetable Options 
  3. How to Grill Vegetables
  4. What to Serve with Grilled Vegetables 
  5. More Grilled Vegetable Recipes
  6. Grilled Vegetables Recipe
Ingredients for grilled vegetables including parsley, asparagus, tomatoes, eggplant, yellow squash, mini peppers, lemon, basil, olive oil, feta cheese, sumac, za'atar, salt and black pepper.

Best Vegetables to Grill (At Least These Are My Favorites!)

I kept things simple for this breezy recipe while going for a nice variety of colors, textures, and flavors:

Veggies

  • Eggplant: The smoky char of the grill goes beautifully with eggplant’s sweet, earthy flavor. 
  • Peppers: Grill whole baby bell peppers, or slice bell peppers into thick strips.
  • Squash: I love the vibrant color of yellow squash; any summer squash like zucchini would work well. 
  • Asparagus: Look for thicker spears, which will be sturdier on the grill. You can learn more in this recipe for grilled asparagus
  • Tomatoes: I know, tomatoes are technically a fruit. But they deserve an honorable mention! Whole Campari tomatoes work well on the grill because of their smallish size.

Garnishes and Seasonings

  • Za’atar adds nutty, bright, and aromatic quality. Substitute with Italian seasoning (I make my own) or Greek oregano
  • Sumac is a vibrant Mediterranean spice that adds an addictive brightness. It’s well worth seeking out, or you can substitute with fresh lemon zest. 
  • Salt and pepper enhance the flavor. 
  • Fresh herbs: Parsley and basil bring a refreshing quality that makes these grilled veggies taste like peak summer. 
  • Feta cheese: I love how the tangy, creamy feta softens into the warm veggies and becomes a dip of sorts as you go, but feel free to leave this off for a vegan option. For a low-lactose variation, swap for shaved parmesan. 
  • Lemon: Perks everything up, drawing out the veggies’ natural sweet and savory flavor. 
  • Extra virgin olive oil: Adds richness. I love a robust and peppery Spanish Hojiblanca with this recipe, but any high-quality extra virgin variety you have on hand will do. 
A variety of grilled vegetables on a platter being topped with the lemony dressing.

Ways to Mix it Up: Other Grilled Vegetable Options 

This lemony dressing can work with a variety of grilled vegetables. Some more ideas: 

  • Corn on the cob: My easy tutorial for how to grill corn takes the guesswork out of the equation.
  • Romaine lettuce: Yes, you can grill lettuce! In no time at all, a hot grill turns Romaine lettuce smoky, tender, and perfectly charred.
  • Onions: Cut the onions into thick wedges or slices. Red onions are my favorite to grill because they are a little milder than yellow onions and slightly sweeter. 
  • Brussels sprouts: My favorite way to prepare grilled Brussels sprouts is to quickly marinate them, skewer them, and grill them over medium-high heat. 
  • Mushrooms: I like using large mushrooms like portobellos, and I don’t bother cutting them – just grill them whole.
  • Zucchini or yellow squash: Zucchini is so versatile on the grill: Slice it into batons, rounds, make roll ups, or lengthwise as I’ve done here. 
  • Carrots: I’ve had great results grilling thinner carrots whole, or by cutting larger carrots in half lengthwise. 
  • Potatoes: Slice them into wedges for crispy on the outside, tender on the inside, grilled potato wedges!
A variety of vegetable cooking on a grill.

How to Grill Vegetables

This grilled vegetables recipe will teach you how to grill vegetables the easy way, plus a lemony dressing to bring them to the next level. Here are the steps:

  • Optional: Salt the eggplant to remove bitterness. Trim off the stem of 1 globe eggplant, then slice into 1/2-inch thick slabs. If you have the time, sprinkle all over with salt and place in a colander for 20 minutes. Pat dry with a paper towel, removing excess salt.
  • Meanwhile, prep the rest of your vegetables for grilling. I used 3 sweet mini peppers, but if you’re using bell peppers cut them into wide strips. Halve 3 yellow squash lengthwise. Trim off the tough woody ends of 1 pound of asparagus. Grab 5-6 Campari tomatoes (you can leave a little of the stem on for some visual flair or pick it off).
  • Get ready to grill. Oil the grates of your grill and set to medium-high. Place the vegetables on a large tray or sheet pan, drizzle generously with olive oil, and sprinkle with salt. Give the veggies a quick toss to make sure they are well-coated with the oil. 
  • Prep your garnishes and make the lemony dressing. Chop enough fresh parsley and basil leaves to get 1/4 cup each. Set aside. In a small bowl, whisk together the juice of 1/2 lemon and 3 tablespoons olive oil with a pinch of salt and pepper. 
  • Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for sweet mini peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally without fussing too much—letting them sit on the hot grill will give you a good char. 
  • Finish and serve. Arrange the grilled vegetables on a large platter. Sprinkle with 1 teaspoon of za’atar and sumac. Whisk the dressing once more and pour all over the vegetables. Top with the fresh parsley, basil, and crumble on feta (if using). Enjoy!

What to Serve with Grilled Vegetables 

You really can’t go wrong with these grilled veggies. Serve them as a colorful vegetarian main with an assortment of dips, pita chips, and a hearty salad like Balela, a traditional chickpea salad that’s also filled with color and flavor.

Of course, they also pair well with grilled meat and fish, like spicy harissa chicken or simple grilled salmon. And for dessert, keep the grill hot for grilled mango or watermelon.

If you have leftover grilled veggies, chop them up and mix them into 1 cup of cooked grains like bulgur or farro.

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5 from 28 votes

Grilled Vegetables

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
A variety of grilled vegetables on a platter topped with crumbled feta, parsley, basil, za'atar and sumac. Next to this is some basil and small bowls of chopped parsley, sumac and za'atar.
Easy grilled vegetables, prepared Mediterranean-style with earthy spices, fresh herbs, and a bright, zesty dressing! Learn how to grill vegetables like a pro with my easy tips and tricks. Mediterranean grilled vegetables are the perfect side to go along with other grilled favorites, like harissa chicken legs, salmon, and grilled shrimp (plenty more ideas in the post!).
Prep – 15 minutes
Cook – 15 minutes
Total – 30 minutes
Cuisine:
Mediterranean
Serves – 6 to 8
Course:
Side Dish

Ingredients
  

For the Grilled Vegetables

  • 1 globe eggplant, sliced lengthwise into 1/2-inch thick slabs
  • Kosher salt
  • 6 sweet mini peppers or 3 large bell peppers, cored and cut into wide strips
  • 3 yellow squash, halved lengthwise
  • 1 pound asparagus, woody ends trimmed
  • 5 to 6 Campari tomatoes, or other small tomato variety
  • 1 teaspoon za’atar
  • 1 teaspoon sumac
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Feta cheese, for garnish (optional; skip to keep it vegan)

For the Lemony Dressing

Instructions
 

  • Optional: Salt the eggplant to remove bitterness. If you have the time, sprinkle eggplant slices with salt and place in a colander for 20 minutes. Pat dry with a paper towel, removing excess salt.
  • Get ready to grill. Oil the grates of your grill and set to medium-high. Place the vegetables on a large tray or sheet pan, drizzle generously with olive oil, and sprinkle with salt. Give the veggies a quick toss to make sure they are well coated with the oil.
  • Make the lemony dressing. In a small bowl, whisk together the lemon juice and olive oil with a pinch of salt and pepper.
  • Place vegetables on heated grill and cook until tender. Vegetables will be ready at different points, so watch accordingly or cook in batches: about 15 minutes for sweet mini peppers; 8 to 9 minutes for yellow squash and eggplant; and 5 to 6 minutes for Campari tomatoes and asparagus. Shift/turn the vegetables occasionally without fussing too much–letting them sit on the hot grill will give you a good char.
  • Finish and serve. Arrange grilled vegetables on a large platter. Sprinkle with the za’atar and sumac. Whisk the dressing once more and pour all over the vegetables. Top with the fresh parsley, basil, and crumble on the feta (if using). Enjoy!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, za’atar, and sumac used in this recipe.
  • Grilling time will vary depending on  your grill and how well cooked you like your vegetables. Simply watch until the vegetables are tender and charred to your liking.
  • For great grill marks: Resist the temptation to shift the vegetables too frequently once they’ve been placed on the grill.
  • Eggplant preparation: I started with an optional step here for salting the eggplant. If you do have the time, this step is worth it because it helps the taste and texture of eggplant. While the eggplant sweats out its bitterness, the salt also works to breakdown the spongy texture.
  • Leftovers? Store leftover grilled vegetables in a tight-lid glass container in the fridge for up to 4 days. 

Nutrition

Calories: 134.4kcalCarbohydrates: 14gProtein: 5.2gFat: 8.2gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5.2gCholesterol: 2.7mgSodium: 52.6mgPotassium: 676.2mgFiber: 6gSugar: 7.9gVitamin A: 1934.3IUVitamin C: 66.8mgCalcium: 53.2mgIron: 2.8mg
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* This post has been recently updated with new information and media for readers’ benefit.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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5 from 28 votes (2 ratings without comment)

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Comments

  1. Toni says:

    5 stars
    This was really amazing! A great way to enjoy grilled veggies!

  2. Tanya says:

    5 stars
    I could eat these vegetables with every meal!

  3. Stephanie Manley says:

    5 stars
    You have inspired me to grill my dinner tonight! I didn’t have any bell peppers so I used zucchini instead.

    1. Suzy Karadsheh says:

      Yay! So glad!

  4. Krissy Allori says:

    5 stars
    Grilled veggies and summer are a match made in heaven!

  5. Noelle says:

    5 stars
    Grilled veggies are the best! Love these ones, the turned out great!!

  6. Emily says:

    5 stars
    I am going to be using these veggies as a side dish all summer, they were so good! Thank you!

  7. adriana says:

    5 stars
    Mediterranean food is my ultimate favorite always and the grilling of the veggies is the best way to enjoy them, Your plate looks amazing I need to try it soon.

  8. Liz says:

    5 stars
    These seasons were fabulous on grilled veggies! Absolutely delicious!

  9. Helen of Fuss Free Flavours says:

    5 stars
    Char grilling is such a tasty way to serve veggies, adding that delicious flavour really is great for a salad. A perfect summer dish, it would be ideal for sharing at a barbeque.

  10. lauren kelly says:

    5 stars
    Grilled veggies are always the best! This is a delicious recipe, thank you!

  11. Kelly Anthony says:

    5 stars
    These mediterranean grilled veggies will make a beautiful centerpiece when entertaining. I love pretty food!!!

  12. Patty at Spoonabilities says:

    5 stars
    The colors and flavors of these grilled veggies look and sound so delicious… and that dressing! How yummy!

    1. Suzy Karadsheh says:

      I’m with ya! Love all the colors

  13. Jessica Formicola says:

    5 stars
    I made these veggies with our dinner last night and they were a total hit! Thanks so much for sharing!

  14. Justine says:

    5 stars
    Loved the flavors in this! Grilled veggies are my favorite!

    1. Suzy Karadsheh says:

      So glad! Thanks for sharing!

  15. Shiho says:

    5 stars
    I ‘ve got to try this soon! Thank you.

  16. Taryn says:

    5 stars
    The seasoning on these grilled veggies is great! And thanks for all the tips. They are very helpful.

    1. Krissy Allori says:

      5 stars
      These were terrific! Great tips too!