Vegetarian Grill Recipe

Prepare vegetables

Wash all vegetables. Trim the ends of the courgettes and slice into 1/2-inch (1–1.5 cm) thick rounds. Cut the aubergine into 1-inch (2.5 cm) cubes. Core and cut the bell peppers into roughly 1.5-inch (4 cm) squares. Peel outer layer of red onion and cut into wedges roughly the same size as the pepper pieces. Leave mushrooms whole if small, or halve if large so pieces are similar in size.

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. If using metal skewers skip this step.

Marinate vegetables

In a large bowl combine 3 tbs olive oil, 2 minced garlic cloves, 1 tsp dried oregano, 1 tbs lemon juice, 1 tsp salt and 1 tsp ground black pepper. Add the prepared courgette, aubergine, peppers, mushrooms and onion wedges. Toss well to coat. Let marinate for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Assemble skewers

Thread vegetables onto skewers, alternating types for color and even cooking (for example: onion, pepper, mushroom, courgette, aubergine). Leave a little space between pieces so heat circulates. Distribute vegetables roughly evenly across 6–8 skewers.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 200–230°C / 400–450°F). Brush the grill grates or pan with oil to prevent sticking.

Grill

Place skewers on the hot grill. Cook 10–14 minutes total, turning every 2–3 minutes to get even char and cook through. Brush occasionally with any remaining marinade or a little extra olive oil. Vegetables are done when they are tender and lightly charred at edges.

Finish

Transfer skewers to a serving plate, drizzle with 1 tbs extra-virgin olive oil and sprinkle chopped parsley. Serve with lemon wedges to squeeze over just before eating.

Cook aromatics

Heat 2 tbs extra-virgin olive oil in a saucepan over medium heat. Add the finely chopped yellow onion and a pinch of salt. Sauté 6–8 minutes until the onion is soft and translucent. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant, taking care not to brown.

Build sauce

Stir in 1 tbs tomato paste and cook 1 minute to deepen the flavor. Add the 400 g crushed canned tomatoes, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer.

Simmer

Lower heat and simmer uncovered for 12–15 minutes, stirring occasionally, until sauce thickens slightly and flavors meld. Taste and adjust seasoning. If using, tear fresh basil leaves and stir through in the last minute.

Keep warm

Remove from heat and keep warm while skewers finish grilling. If the sauce cools too much, rewarm briefly over low heat before serving.

Spoon a generous ladle (about 2–3 tbs) of warm tomato sauce onto each plate or a shared platter. Arrange 1–2 skewers per person on top of the sauce. Drizzle any pan juices or remaining olive oil over the skewers, sprinkle with the chopped parsley and add lemon wedges on the side. Serve immediately.