Mixed Grilled Vegetables Recipe

Wash and slice

Rinse all vegetables under cold water and pat dry. Trim ends of zucchini and yellow squash and slice lengthwise into 1/4-inch thick planks. Core and cut bell peppers into 1-inch wide strips. Peel the red onion and cut into 1/2-inch thick rings or wedges. Cut eggplant into 1/2-inch rounds or half-moons. Leave mushrooms whole if small, or halve if larger. Keep cherry tomatoes whole.

Place all cut vegetables in a large bowl or on a sheet tray so they are ready to be coated with marinade.

In a small bowl or measuring cup, combine extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic (finely mince or grate the 3 cloves), dried oregano, dried thyme, smoked paprika, kosher salt, black pepper, and red pepper flakes. Whisk until emulsified.

Taste and adjust seasoning: add a pinch more salt or a little more lemon/balsamic if you prefer more acidity.

Pour about two-thirds of the marinade over the vegetables and toss gently to coat thoroughly. Reserve the remaining marinade to brush while grilling. Let vegetables sit for 10–20 minutes at room temperature so flavors penetrate (do not exceed 30 minutes for delicate vegetables like zucchini and tomatoes).

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

Oil the grill grates lightly or brush the vegetables with a bit of the reserved marinade just before placing them on the grill to prevent sticking.

Arrange vegetables on the grill in a single layer, placing thicker vegetables (eggplant, peppers, onion) directly on the hottest part and more delicate pieces (zucchini, squash, mushrooms, cherry tomatoes on a grill basket or skewer) to avoid falling through. Grill without moving until well-marked and caramelized: about 3–5 minutes per side for most pieces. Flip and grill an additional 2–4 minutes until tender but not mushy. Brush with reserved marinade once or twice while grilling.

For cherry tomatoes, thread onto skewers or use a grill basket and cook 2–3 minutes until blistered. For mushrooms, cook 4–6 minutes, turning once.

Transfer grilled vegetables to a serving platter. Sprinkle with chopped fresh parsley and, if using, grated Parmesan. Drizzle any remaining reserved marinade (that hasn't touched raw vegetables) or a touch more olive oil and a squeeze of lemon juice for brightness.

Serve warm or at room temperature as a side dish, antipasto, or tossed with pasta, grains, or on toasted bread. Leftovers keep refrigerated in an airtight container for up to 3–4 days.