Grilled Mediterranean Vegetables
Grilled Mediterranean Vegetables are made with zucchini, bell peppers, red onion, and eggplant tossed in olive oil, garlic, herbs, and vinegar. The vegetables cook in a hot grill pan until tender with lightly charred edges. Serve them as a side dish with lamb, chicken, rice, pita, or a Middle Eastern-style spread.
Servings: 4
Calories: 144kcal
Equipment
- cast iron grill pan or outdoor grill
- Skillet
Ingredients
- 2 medium zucchinis cut into fourths lengthwise
- 1 large red bell pepper cut into wide strips
- 1 large yellow bell pepper cut into wide strips
- 1 large red onion cut into wedges
- 1 small eggplant cut into ½ inch rounds
- ¼ cup pomegranate vinegar or balsamic vinegar
- 2 tablespoons olive oil plus more for brushing
- 2 cloves garlic minced
- 1½ teaspoon dried Greek seasoning or ½ teaspoon dry oregano and ½ teaspoon dry thyme, ½ teaspoon dry dill
- 1 teaspoon salt to taste
- ½ teaspoon black pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Vegetables: In a large bowl, combine the zucchinis, red and yellow bell peppers, red onion, and eggplant slices.2 medium zucchinis, 1 large red bell pepper, 1 large yellow bell pepper, 1 large red onion, 1 small eggplant
- Make the Marinade: In a small bowl, whisk together the pomegranate vinegar, olive oil, minced garlic, dried herbs, salt, and pepper.¼ cup pomegranate vinegar, 2 tablespoons olive oil, 2 cloves garlic , 1½ teaspoon dried Greek seasoning, 1 teaspoon salt, ½ teaspoon black pepper
- Pour this mixture over the vegetables, tossing well to ensure they are evenly coated. For enhanced flavor, let the vegetables marinate for about 30 minutes, though this step is optional.
- Heat the Grill Pan: Place your grill pan over medium-high heat and let it get hot. A cast-iron grill pan is ideal for its excellent heat retention and ability to impart beautiful grill marks.
- Grill the Vegetables: Once the pan is hot, arrange the vegetables in a single layer. You may need to work in batches to avoid overcrowding the pan. Grill the vegetables for 3-4 minutes on each side, or until they are tender and have attractive grill marks. Use tongs to turn the vegetables occasionally for even grilling.
- If the vegetables start to stick or seem too dry, lightly brush them with a bit more olive oil mixed with a bit of balsamic vinegar.
- Transfer the grilled vegetables a serving platter. Adjust seasoning and garnish with chopped parsley.Fresh parsley
Adjust Cooking Times: Different vegetables have varying cooking times. Start with those that take longer, like onions and bell peppers, and add quicker-cooking ones like zucchini and eggplant slices a few minutes later.
Notes
- Cut in large pieces: Larger strips and rounds are easier to turn and less likely to fall apart in the pan.
- Heat the pan first: A hot grill pan helps the vegetables start browning as soon as they touch the surface.
- Avoid crowding: Cook in batches so the vegetables char instead of steaming together.
- Turn with tongs: Tongs give you better control than a spatula when turning long zucchini strips and onion wedges.
- Watch the timing: Onion and peppers may need a little longer than zucchini and eggplant, so pull each piece when it is tender and charred or caramelized on the edges.
Nutrition
Calories: 144kcal | Carbohydrates: 17g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 600mg | Potassium: 698mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1588IU | Vitamin C: 159mg | Calcium: 52mg | Iron: 2mg
