Raw Or Grilled Vegetables Recipe

Prepare vegetables

Wash all vegetables. Slice zucchini into 1/4-inch lengthwise planks. Core and cut bell peppers into 1-inch strips. Slice eggplant into 1/2-inch rounds or lengthwise planks. Peel and cut red onion into 1/2-inch rings or wedges. Leave cherry tomatoes whole. Trim carrots or halve lengthwise if large.

Option A — Raw (serve chilled or room temperature)

Arrange prepared vegetables on a platter for raw service. If using raw, proceed to 'Dress and finish' step. Raw vegetables are best dressed immediately before serving to avoid wilting.

Option B — Grilled (charred)

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Lightly brush zucchini, eggplant, bell peppers, onion and carrots with 1 tablespoon of the olive oil (reserved from marinade) and season very lightly with a pinch of salt. Place vegetables on the hot grill in a single layer. Grill bell peppers 4–6 minutes per side until tender and charred; zucchini and eggplant 3–4 minutes per side until marked and softened; onion 3–4 minutes per side; carrots 6–8 minutes until tender-crisp. Remove grilled vegetables to a platter and let rest 3 minutes.

Make the dressing

In a small bowl or jar, crush or finely mince the garlic and whisk with extra-virgin olive oil, lemon juice, chopped herbs (thyme and oregano/parsley), honey (if using), salt and black pepper until combined. Taste and adjust seasoning. If planning to marinate before grilling, reserve 2 tablespoons of dressing to brush during grilling and use the remainder to toss with vegetables after cooking.

Tossing raw or finished grilled vegetables

For raw service: toss the prepared raw vegetables in a large bowl with about 3 tablespoons of dressing so they are lightly coated. For grilled service: drizzle remaining dressing over warm grilled vegetables and gently toss or layer dressing over the platter so the flavors soak in while vegetables rest.

Transfer dressed vegetables to a serving platter. Scatter cherry tomatoes, torn basil leaves, toasted nuts and crumbled cheese over the top. Finish with a light drizzle of olive oil and a final grind of black pepper. Serve warm (if grilled) or at room temperature/chilled (if raw).

Leftovers: store grilled or dressed raw vegetables in an airtight container in the refrigerator for up to 3 days. Reheat grilled vegetables briefly on a hot pan or serve cold in salads.