Easy grilled vegetables, prepared Mediterranean style with earthy spices, fresh herbs and a bright, zesty dressing! See tips and suggestions for what to serve along.
- 1 eggplant (14oz/404 g), sliced lengthwise to ½-inch thick slices
- 6 baby bell peppers, whole (or 3 large bell peppers, cored and cut into wide strips)
- 3 yellow squash, halved lengthwise
- 1 lb asparagus
- 1 tsp Za’atar
- 1 tsp Sumac
- Handful fresh parsley, chopped
- Handful fresh basil, chopped
- Handful crumbled feta cheese (optional)
- 3 tbsp extra virgin olive oil
- Juice of ½ large lemon
- Small pinch kosher salt
- ½ tsp Black pepper
- (Optional) If you have the time, sprinkle eggplant slices with kosher salt and place in a colander for 20 minutes. This will allow the eggplant to sweat out its bitterness. Pat dry with a paper towel.
- Heat an outdoor grill over medium-high heat (make sure the grates are oiled.) Or prepare an indoor griddle over medium-high heat.
- Place the vegetables on a large tray or sheetpan. Drizzle generously with extra virgin olive oil. Sprinkle with kosher salt. Give the vegetables a quick toss to make sure they are well coated with the oil. (Note: if you’ve already salted the eggplant in optional step #1, do not salt again)
- 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 whole baby bell 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 but not too often.
- Arrange grilled vegetables on a large platter. Season vegetables with za’atar and sumac.
- In a small bowl, whisk together the dressing ingredients then pour all over the vegetables. Top with fresh parsley, basil and feta. Enjoy!
- Cook’s Tip #1: Grilling time will vary depending on your grill and how well cooked you like your vegetables. Simply watch until the vegetables are tender to your liking.
- Cook’s Tip #2: The key to getting great grill marks is to resist shifting the vegetables too frequently once they’ve been placed on the grill.
- Cook’s Tip #3: 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.
- What to Serve This with? These grilled vegetables make the perfect side dish next to almost any dish. If you have the grilled fired up, try Mediterranean chicken, grilled salmon, beef shish kabobs, or chicken souvlaki. Add dips like tzatziki and hummus to complete the feast!
- Leftovers? Store leftover grilled vegetables in a tight-lid glass container in the fridge for up to 4 nights or so. Enjoy cold as grilled vegetable salad.
- Visit The Mediterranean Dish store for za’atar, sumac and other spices and our Greek olive oils.
- Category: Side Dish
- Method: Grilled
- Cuisine: Mediterranean
Keywords: Grilled Vegetables; How to Grill Vegetables; Grilled Vegetable Recipe