Grilled Vegetables Recipe

Wash and trim

Wash all vegetables thoroughly. Trim ends of zucchini and yellow squash; slice lengthwise into 1/4-inch to 1/3-inch thick planks. Core and seed the bell peppers, then cut into large flat pieces or 1/2-inch strips. Peel the red onion and cut into 1/2-inch thick rings or wedges. Slice the eggplant into 1/2-inch rounds. Remove stems from portobello caps and wipe clean with a damp cloth. Leave cherry tomatoes whole or halve if large.

Dry all cut vegetables on a clean towel or paper towel to remove excess moisture (this helps them char rather than steam).

In a medium bowl, whisk together the extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic (finely chopped or grated), dried oregano, dried thyme, red pepper flakes, salt, and black pepper until emulsified.

Place the prepared vegetables in a large shallow dish or rimmed baking sheet in a single layer if possible. Pour about two-thirds of the marinade over the vegetables and toss gently with tongs or your hands to coat evenly. Reserve the remaining marinade to brush during grilling and for finishing.

Let vegetables marinate at room temperature for 15–30 minutes (no longer than 1 hour) to absorb flavor. If marinating longer, refrigerate and bring back to room temperature for 15 minutes before grilling.

Preheat grill

Preheat a gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet, heat over medium-high on the stovetop until very hot. For broiler method, position the oven rack 4–6 inches from the broiler element and preheat broiler.

Oil the grill grates or brush the grill pan with a thin layer of oil to prevent sticking. Use tongs to place vegetables on the grill in a single layer, leaving small gaps for heat circulation.

Grill vegetables until tender and nicely charred: bell peppers 6–8 minutes (skin side down first), zucchini and yellow squash 3–4 minutes per side, eggplant 4–5 minutes per side, portobello caps 4–6 minutes per side, red onion 3–4 minutes per side, cherry tomatoes 2–3 minutes (use a grill basket or skewer to keep them from falling through). Turn once or twice for even charring. Brush with reserved marinade midway through grilling.

Use a spatula or tongs to transfer the grilled vegetables to a large serving platter as they are done.

Once vegetables are all grilled, spoon any remaining marinade over the warm vegetables (do not pour raw marinade that touched raw vegetables; use only the reserved portion). Toss gently to combine.

Scatter halved or torn fresh basil leaves and chopped parsley over the vegetables. Sprinkle crumbled feta or grated Parmesan if using, and finish with a light sprinkle of lemon zest for brightness.

Adjust seasoning to taste with additional salt and pepper. Serve warm or at room temperature as a side dish, antipasto, or on top of salads, sandwiches, or grain bowls.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat briefly on the grill or at 350°F (175°C) oven for 8–10 minutes, or serve cold.