Grilled Vegetable Medley Recipe

Prepare vegetables

Wash all vegetables. Trim ends from zucchini and yellow squash and slice lengthwise into 1/4-inch thick planks. Core and seed bell peppers, then cut into 1-inch wide strips. Peel the red onion and cut into 1/2-inch thick rings, separating layers. Slice eggplant into 1/2-inch rounds. Leave cherry tomatoes whole (or halve if large).

Bring to room temperature

Arrange cut vegetables on a large tray in a single layer and let sit at room temperature for 10 minutes while you prepare the marinade — this helps even cooking.

Make the marinade

Mince the garlic finely or press it. In a medium bowl whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, fresh thyme, chopped rosemary (if whole, mince leaves), dried oregano, kosher salt, black pepper, and red pepper flakes until combined.

Marinate vegetables

Place the prepared vegetables in a large bowl or shallow baking dish. Pour about two-thirds of the marinade over the vegetables and toss gently to coat evenly. Reserve the remaining marinade for brushing while grilling. Let vegetables sit for 10–15 minutes (no more than 30) so they absorb flavor without becoming soggy.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 375–425°F / 190–220°C). If using a grill pan, heat it over medium-high on the stovetop. Oil the grates or pan lightly to prevent sticking.

Grill vegetables

Start with vegetables that take longest: eggplant rounds and zucchini/squash planks. Place them on the grill in a single layer. Grill eggplant and squash 3–4 minutes per side until cross-hatch marks form and they are tender. Grill bell pepper strips and onion rings 3–5 minutes per side until charred and softened. Add cherry tomatoes in a grill basket or on indirect heat and cook 2–3 minutes until blistered. Brush vegetables once with reserved marinade during grilling. Use tongs to turn and transfer to a platter as they finish.

Assemble and finish

Arrange the grilled vegetables on a serving platter. Scatter fresh basil leaves over the top and, if using, sprinkle shaved Parmesan. Drizzle balsamic glaze lightly over the vegetables and finish with an extra pinch of salt and a crack of fresh black pepper to taste.

Serve

Serve warm or at room temperature as a side dish, atop toasted bread as a bruschetta-style appetizer, or mixed into pasta. Leftovers keep in an airtight container in the refrigerator for up to 3 days.