Wash all vegetables. Slice zucchini lengthwise into 1/4-inch (6 mm) planks. Core and cut bell peppers into wide strips. Peel and cut the red onion into 1/2-inch (12 mm) wedges separating layers slightly. Clean portobello stems and slice caps into 1/2-inch pieces (or grill whole if preferred). Slice baby eggplant into 1/2-inch rounds. Leave cherry tomatoes whole on the vine or remove stems if preferred.

Make the marinade

In a large bowl combine olive oil, minced garlic, soy sauce, apple cider vinegar, smoked paprika, ground cumin, brown sugar, salt, and black pepper. Whisk until combined and sugar dissolves. Taste and adjust salt or acidity as desired.

Marinate vegetables

Add all prepared vegetables to the bowl with the marinade and toss gently to coat evenly. Let marinate at room temperature for 15-30 minutes (or refrigerate for up to 2 hours). If marinating longer than 30 minutes, bring vegetables to room temperature before grilling.

Grilling

Preheat grill

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

Oil the grates

Brush the grill grates lightly with oil or use a high-heat nonstick spray to prevent sticking. For small vegetables like cherry tomatoes, thread them onto skewers or use a grill basket.

Grill vegetables

Place denser vegetables (eggplant rounds, mushroom slices, zucchini planks, pepper strips, onion wedges) directly on the grill. Reserve cherry tomatoes and any delicate pieces for last. Grill for 3–5 minutes per side, turning once, until grill marks appear and vegetables are tender but not mushy. Mushrooms and eggplant may take slightly longer (4–6 minutes per side). If using skewers, rotate every 2–3 minutes for even cooking.

Finish with cherry tomatoes

Add skewered or basket-bound cherry tomatoes to the grill for the final 4–6 minutes, turning occasionally, until skins blister and they are just softened.

Finishing & Serve

Rest and dress

Transfer grilled vegetables to a large platter. Drizzle with fresh lemon juice and sprinkle chopped parsley. If using, crumble feta over the warm vegetables and scatter toasted sesame seeds for an extra nutty crunch.

Adjust and serve

Taste and adjust seasoning with additional salt, pepper, or a little more lemon if desired. Serve warm or at room temperature as a side dish or main with rice, crusty bread, or grilled meats.