Grilled Mediterranean Vegetables are a vibrant side dish that captures the essence of the Mediterranean diet. This recipe transforms an array of colorful vegetables – zucchini, sweet Marconi red peppers, cherry tomatoes, red onion, Portobello mushrooms, and eggplant – into a smoky, tender, and delectable accompaniment to any grilled meats or seafood.
Why You'll Love This Recipe
Marinated in a simple yet flavorful gremolata of olive oil, lemon juice, parsley, chives, and garlic, the vegetables are then grilled to perfection, achieving a delightful balance of tender interiors and a touch of smoky char.
A drizzle of a refreshing parsley gremolata adds a burst of bright herbs.
- Easy and Quick: The simple preparation and grilling process come together quickly with easy clean up.
- Versatile Side Dish: Grilled Mediterranean Vegetables pair beautifully with grilled meats, seafood, or can be enjoyed on their own as a light lunch.
- Customizable: Easy to experiment with different vegetables based on your preference and what's in season.
Ingredients You'll Need
This recipe utilizes a variety of colorful vegetables, simply grilled to smoky perfection and drizzled with a zesty lemon-herb sauce.
From tender zucchini and sweet peppers to savory mushrooms and eggplant, each vegetable takes on a unique smoky character from the grill, while remaining deliciously tender on the inside.
Parsley Gremolata
- Olive oil
- Parsley, fresh - roughly chopped
- Green onions or chives, minced
- Lemon, juiced
- Garlic cloves
- Red wine vinegar (or balsamic if you prefer)
- Salt and black pepper, to taste
Mediterranean Vegetables
- Sweet red Marconi peppers, sliced into 4 long pieces
- Zucchini, quartered lengthwise
- Eggplant, sliced into rounds
- Red onions, quartered without cutting off the ends
- Cherry tomatoes, skewered onto sticks
- Baby Portobello mushrooms
- Salt and black pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Mediterranean Grilled Vegetables
This grilled vegetable recipe is a fantastic option for summer barbecues, light lunches, or a healthy weeknight side dish. It's incredibly versatile, customizable, and perfect for showcasing the bounty of the summer garden.
Fire up your grill and get ready to experience the magic of grilled Mediterranean vegetables!
Prepare The Vegetables and Gremolata
- Wash and dry all the vegetables. Slice the zucchini and red Marconi peppers lengthwise. Thread cherry tomatoes onto skewers. Cut the red onion allowing the ends to hold the sections together. Cut the eggplant into thick rounds, and pop the stems off the baby Portobello mushrooms.
- In a mini food processor, pulse the olive oil, lemon juice, chopped fresh parsley, minced green onions or chives, garlic cloves, vinegar, salt, and pepper.
- Add the prepared vegetables to the half of the gremolata and toss to coat evenly. Let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
Grill the Vegetables
- Preheat your grill to medium-high heat (around 400°F).
- Gently remove the vegetables from the marinade, letting any excess drip off.
- Lay the Portobello mushrooms, eggplant slices, and quartered red onions on the grill first.
- After 2 minutes, add the Marconi red peppers, zucchini, and skewered cherry tomatoes. Cook for an additional 4 minutes per side, or until tender-crisp and slightly charred.
Garnish with Gremolata
- Arrange the grilled vegetables on a platter. Drizzle with the remaining gremolata. Serve immediately.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Feel free to substitute or add other vegetables to the grill, such as asparagus, summer squash, or yellow squash.
- Experiment with different herbs for the gremolata, like tarragon or oregano. Try adding a pinch of red pepper flakes for a touch of heat, or a sprig of thyme for a more earthy flavor.
- For an added layer of richness, sprinkle crumbled feta cheese or parmesan cheese over the vegetables before serving.
- Drizzle the grilled vegetables with a balsamic glaze for a sweet and tangy touch.
Tips for Success
Here are a few tips for making this grilled vegetable side dish recipe:
- For best results, cut all vegetables to a uniform thickness prior to grilling.
- For delicate vegetables like cherry tomatoes or sliced mushrooms, consider using a grill basket to prevent them from falling through the grates.
- Ensure your grill is preheated to medium-high heat for even grilling and beautiful char marks.
- Avoid overcrowding the grill, as this can lead to uneven cooking and steamed vegetables instead of nicely grilled ones. Grill the vegetables in batches if necessary.
- The grilling time may vary slightly depending on the thickness of the vegetables. Keep an eye on them and remove them from the grill once tender-crisp.
Serving Suggestions
Serve grilled Mediterranean vegetables alongside grilled chicken, fish, or lamb for a complete and flavorful meal. Serve them on a bed of couscous or quinoa for a light and healthy lunch.
Related Recipes
- Cast Iron Lamb Chops
- Marinated Feta Cheese Appetizer
- Greek Seasoning Recipe
- Quinoa Tabbouleh
- Lamb Kofta Wraps
Storage and Reheating
- Leftover grilled Mediterranean vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat them gently in a skillet over low heat or in the microwave until heated through.
- Grilled vegetables can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Soaking wooden skewers for at least 30 minutes before grilling helps prevent them from burning.
Absolutely! Using pre-cut vegetables can save you time on prep work. Just be sure they are similar in size for even cooking.
The vegetables are finished grilling when they are tender-crisp and have grill marks. A fork should easily pierce through the thicker vegetables like zucchini and eggplant.
More Delish Ideas
Grilled Mediterranean Vegetables
Ingredients
Gremolata Ingredients:
- ½ cup Olive oil
- 1 bunch parsley fresh, roughly chopped
- ½ cup green onions or chives
- 1 large lemon juiced
- 3 cloves garlic
- 2 tablespoon red vinegar or balsamic
- Sea salt and to taste
- black pepper to taste
Grilling Vegetables:
- 4 Baby Portobello mushrooms
- 2 red onions quartered, with ends left on
- 1 Medium Eggplant sliced into rounds
- 2 Sweet peppers Marconi Red peppers sliced into 4 long pieces
- 2 Medium zucchini quartered lengthwise
- 1 cup cherry tomatoes skewered onto sticks
- Salt to taste
- black pepper to taste
Instructions
- Preheat an outdoor grill to medium-high.
Prepare the Parsley Gremolata
- In the bowl of a food processor, combine olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Season generously with salt and pepper.½ cup Olive oil, 1 bunch parsley, ½ cup green onions, 1 large lemon, 3 cloves garlic, 2 tablespoon red vinegar, Sea salt and, black pepper
- Pulse to combine, leaving some texture in the herbs.
Prepare The Vegetables
- Wash, trim, and cut vegetables into similar thicknesses, so they grill evenly.
- Add the vegetables to a shallow dish and drizzle with half of the parsley gremolata. Reserve the remaining gremolata for serving.4 Baby Portobello mushrooms, 2 red onions, 1 Medium Eggplant, 2 Sweet peppers, 2 Medium zucchini, 1 cup cherry tomatoes
- Toss vegetable in gremolata to coat and set aside to marinate for 30 minutes.
- While vegetables are marinating, prepare grill by brushing grates to clean and lightly coating with oil or non-still cooking spray. Preheat grill to medium-high.
Grill the Vegetables
- Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
- Lay the Portobello mushrooms, eggplant slices, and quartered red onions on the grill first. After 2 minutes, add the Marconi red peppers, zuccnini, and skewered cherry tomatoes. Cook for an additional 4 minutes per side.
- Remove the vegetables from the gill as they are ready and arrange on a serving platter. Season with salt and pepper, then drizzle with the remaining parsley gremolata. Serve immediately.Salt, black pepper
Notes
- For best results, cut all vegetables to a uniform thickness prior to grilling.
- For delicate vegetables like cherry tomatoes or sliced mushrooms, consider using a grill basket to prevent them from falling through the grates.
- Ensure your grill is preheated to medium-high heat for even grilling and beautiful char marks.
- Avoid overcrowding the grill, as this can lead to uneven cooking and steamed vegetables instead of nicely grilled ones. Grill the vegetables in batches if necessary.
- The grilling time may vary slightly depending on the thickness of the vegetables. Keep an eye on them and remove them from the grill once tender-crisp.
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