Grilled Vegetables
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!).
Servings: 6 to 8
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
- 3 tablespoon extra virgin olive oil
- 1/2 large lemon, juiced
- Kosher salt
- Black pepper
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: 134.4kcal | Carbohydrates: 14g | Protein: 5.2g | Fat: 8.2g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Cholesterol: 2.7mg | Sodium: 52.6mg | Potassium: 676.2mg | Fiber: 6g | Sugar: 7.9g | Vitamin A: 1934.3IU | Vitamin C: 66.8mg | Calcium: 53.2mg | Iron: 2.8mg
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