Grilled Veggie Mix Recipe

Clean and cut vegetables

Wash all vegetables. Trim stem ends of the eggplant and slice lengthwise into 1/2-inch (1.2 cm) planks. Wipe portobello caps, remove stems and slice into 1/2-inch thick strips (or leave caps whole if large). Halve the zucchini lengthwise and slice into 1/2-inch thick planks. Cut cauliflower into bite-sized florets (about 1–1.5 inches). Peel onion and cut into 1/2-inch thick rounds or wedges. Cut tomatoes into thick slices (about 1/2-inch). Leave serrano pepper whole if grilling or slice lengthwise (remove seeds for less heat). Pat all pieces dry with paper towels.

Prepare garlic and herbs

Peel and finely mince the garlic or grate it on a microplane. Strip thyme leaves from stems and finely chop if using fresh. Chop parsley and set aside for finishing.

Make marinade

In a large bowl or shallow dish, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, thyme, smoked paprika, salt and pepper. Taste and adjust seasoning — the marinade should be well seasoned because some flavor will be lost to the grill.

Add the prepared vegetables to the bowl in a single layer if possible. Toss gently to coat each piece with the marinade. For delicate items (tomato and serrano), set aside and add them in the last 5–10 minutes so they don't fall apart. Let the eggplant, portobello, zucchini, cauliflower and onion marinate at room temperature for 15–20 minutes (up to 30 minutes).

Preheat grill

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

Grill sturdy vegetables

Oil the grill grates or brush a little olive oil on the vegetables to prevent sticking. Place sturdier vegetables first: cauliflower florets, eggplant planks, portobello strips/caps and zucchini. Grill for 4–6 minutes per side until well-marked and tender. Turn once using tongs or a spatula. Move pieces that are browning too quickly to a cooler part of the grill.

Grill softer vegetables

Add onion slices to the grill alongside the sturdier vegetables; cook 3–5 minutes per side until softened and charred at the edges. Add tomato slices and serrano pepper in the last 2–4 minutes of grilling—just long enough to char the skins and warm through without collapsing.

As each vegetable finishes, transfer to a large platter or tray. If desired, brush with a little reserved marinade (do not reuse marinade that touched raw vegetables unless you boil it first).

Assemble

Arrange the grilled vegetables on a serving platter. Sprinkle chopped parsley and optional feta or grated Parmesan over the top. Squeeze lemon wedges over the vegetables to taste and finish with a small drizzle of olive oil and an extra grind of black pepper.

Serve warm or at room temperature as a side, tossed with grains, or chilled for use in salads or sandwiches. Leftovers keep in an airtight container in the refrigerator for up to 3 days.