Grilled Vegetables Recipe

Wash and trim

Wash all vegetables thoroughly. Trim ends of zucchini and slice lengthwise into 1/4-inch (6 mm) thick planks. Core and seed the bell peppers, then cut into 1-inch wide strips. Peel the red onions and cut into 1/2-inch thick rounds; separate into rings. Wipe Portobello mushroom caps clean with a damp towel and remove stems; if very large, slice each cap in half crosswise to create two pieces.

Place prepared vegetables in a large bowl or on a rimmed sheet tray in a single layer for easy dressing.

Make the marinade

In a small bowl or jar, smash or finely mince the garlic and combine with extra-virgin olive oil, balsamic vinegar, lemon juice, dried oregano, smoked paprika, salt, black pepper, and red pepper flakes. Whisk or shake until emulsified.

Dress the vegetables

Pour about two-thirds of the marinade over the vegetables and toss gently to coat evenly. Reserve the remaining marinade to brush on during grilling. Let vegetables sit at room temperature for 10–15 minutes to absorb flavors (do not exceed 30 minutes to avoid excess moisture).

Preheat grill

Preheat a grill (gas or charcoal) to medium-high heat, about 400–450°F (200–230°C). If using a grill pan or cast-iron griddle indoors, heat it over medium-high heat and brush lightly with oil.

Oil grates

Oil the grill grates or the grill pan by dipping a folded paper towel in oil and, using tongs, wiping the grates. This prevents sticking and promotes good grill marks.

Grill vegetables

Arrange vegetables in a single layer on the grill. Grill zucchini planks 3–4 minutes per side until tender with char marks. Grill bell pepper strips 3–5 minutes per side until skin is blistered and slightly charred. Grill onion rings 3–4 minutes per side until softened and slightly caramelized. Grill Portobello caps 4–6 minutes per side until juicy, browned, and tender. Brush vegetables with reserved marinade once while grilling to build flavor. Avoid overcrowding; grill in batches if needed.

Use tongs or a wide spatula to turn pieces gently. Remove vegetables as they become tender and charred, placing them on a large platter to rest for 2–3 minutes.

Season and garnish

Arrange the grilled vegetables attractively on a party platter. Drizzle the remaining reserved marinade lightly over the vegetables (or brush on if none left). Sprinkle with chopped fresh parsley and a light dusting of flaky sea salt. Serve with lemon wedges on the side for guests to squeeze to taste.

If desired, offer additional accompaniments such as crusty bread, hummus, or a balsamic reduction for dipping. Serve warm or at room temperature.