Best 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 servings
Ingredients
- 1 eggplant, 14 ounces (404 grams), sliced lengthwise into ½-inch thick slices
- kosher salt
- 6 baby bell peppers, whole (or 3 large bell peppers, cored and cut into wide strips)
- 3 yellow squash, halved lengthwise
- 1 pound asparagus
- 1 teaspoon za’atar
- 1 teaspoon sumac
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 2-3 tablespoons crumbled feta cheese, optional (skip to keep it vegan)
For the dressing
- 3 tablespoon extra virgin olive oil
- 1/2 large lemon, juiced
- small pinch kosher salt
- ½ teaspoon black pepper
Instructions
- (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.
- Oil the grates of your grill. Set the grill temperature to medium-high.
- 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 (if using). Enjoy!
Video
Notes
- Tip for grilling vegetables: 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.
- What to serve with grilled vegetables? 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 days.
- Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils, organic spices (like the za'atar and sumac used in this recipe), and more.
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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