Grilled Vegetables Recipe

Prepare vegetables

Wash all vegetables. Trim ends of zucchini and yellow squash and slice lengthwise into 1/4-inch thick planks. Cut bell peppers in half, remove seeds and membranes, and slice into 1/2-inch wide strips. Peel the red onion and cut into 1/2-inch rings; separate rings. Slice eggplant into 1/3-inch rounds. Leave cherry tomatoes whole (or halve if large). Aim for pieces of similar thickness for even cooking.

If using eggplant, lightly salt slices and let sit on a rack or paper towel for 10 minutes to draw out moisture and any bitterness, then pat dry with paper towels.

Make marinade

In a bowl, whisk together extra-virgin olive oil, lemon juice, balsamic vinegar, minced garlic, chopped rosemary and thyme, kosher salt, black pepper, and red pepper flakes until emulsified.

Place all prepared vegetables in a large shallow dish or rimmed baking sheet in a single layer if possible. Pour about three quarters of the marinade over the vegetables and toss gently with tongs to coat evenly. Reserve the remaining marinade to brush while grilling and for finishing.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat and brush lightly with oil to prevent sticking.

Oil the grill grates lightly (use a folded paper towel dipped in oil and tongs) or brush the grill pan. Arrange vegetables on the grill in a single layer, leaving space between pieces so they char rather than steam.

Grill vegetables until tender and nicely charred: bell pepper strips 6–8 minutes, turning once; zucchini and squash 3–4 minutes per side; eggplant 3–5 minutes per side; red onion rings 3–4 minutes per side; cherry tomatoes 2–3 minutes until blistered. Brush with reserved marinade once or twice during grilling. Remove pieces as they finish and transfer to a serving platter.

Dress and serve

Once all vegetables are grilled, drizzle the remaining reserved marinade over the platter (discard any marinade that touched raw vegetables if you prefer safety). Sprinkle chopped fresh parsley, lemon zest, and grated Parmesan if using. Taste and adjust seasoning with additional salt and pepper if needed.

Serve warm or at room temperature as an appetizer side. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.