Here is an easy Mediterranean grilled vegetables recipe with so much flavor! These are served with a zesty dressing and make a delicious side dish. The best part is that they're ready in 20 minutes!
When it comes to sides for grilled dishes such as grilled beef shish kabob, chicken kebab or grilled spatchcock chicken, I have a strong preference for grilled vegetables. I'm going to show you how grill vegetables and turn them into a beautiful platter! With a zesty homemade vinaigrette, this will be your go-to grilled vegetables recipe!
So many veggies to choose from!
When it comes to grilling vegetables, there is hardly anything that you cannot grill. From tender and juicy tomatoes to brussel sprouts and eggplants, you can grill almost any vegetable. Ideally, you want to find veggies that are firm enough to place directly on the grill, but tender enough to cook completely before getting burnt on the outside. Veggies that work well for grilling include:
- Brussel sprouts
- Peppers - shishito, bell peppers or mini peppers.
- Mushrooms - Preferably portabella or any other large mushrooms.
Flavoring the vegetables
To grill vegetables, I just coat them with some olive oil and place them right on the hot grill. I don't add any other spices (not even salt). However, I make a delicious and zesty vinaigrette using lemon juice, olive oil, sumac, salt and pepper to drizzle over them when they're off the grill. You can also use my popular tahini sauce or tzatziki to drizzle over grilled vegetables.
Keep in mind that the process is different if you're making Mediterranean roasted vegetables, in which case the veggies are flavored with olive oil and spices before roasting.
How to cut vegetables for grilling
The vegetables shouldn't be too thin or too thick so they cook evenly. Here is a small guide into cutting vegetables for grilling:
- Eggplants and zucchinis: Slice then into pieces no thicker than ½ inch. There is no need to peel them.
- Tomatoes: If using grape or cherry tomatoes, place them on the grill whole. You can even thread them on a skewer. If using roma or other type of large tomatoes, simply cut them in half.
- Brussel sprouts: Trim the bottom and cut out the yellow parts if there are any. Leave the small ones whole but cut the larger ones in half so they cook on the inside.
- Peppers: I suggest using mini colored peppers since they're sweet and you don't need to cut them at all. However, if you have bell peppers, simply cut them in half and discard the seeds.
A small but delicious tip! I also grill some lemon slices for more flavor. Smokey and zesty, grilled lemon slices are a surprisingly tasty treat!
- Preheat the grill to medium high heat. Your grill must be hot for you to get those pretty grill marks.
- Wash and dry the vegetables. Cut them into pieces as instructed.
- Place all the veggies on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables with the olive oil to make sure they're all coated.
- Place the vegetables on the grill grates and cook for about 4 minutes. Flip and grill for another 4 to 5 minutes until they're tender.
- Meanwhile, make the vinaigrette by mixing lemon juice, olive oil, sumac, salt and pepper in a jar.
- Place the veggies on a large platter and drizzle with homemade sumac and olive oil dressing.
Grilled vegetables are best served right off the grill, while they're still hot. You can top them with the sumac dressing I mentioned here, classic tahini sauce, tzatziki or even with a side of hummus.
These Mediterranean grilled vegetables make the perfect side dish for many main dishes. Here are a few ideas:
Frequently asked questions
Simply drizzle some olive oil and lemon juice on the grilled veggies and top with some salt and pepper.
There are two reasons this can happen: Either the vegetables are too thick or the grill is too hot and burnt the vegetables before cooking them.
Store the leftovers in an airtight container and refrigerate for up to 3 days. It's best to reheat them in the oven at 300°F for 10 minutes.
More Side dish Recipe
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Mediterranean Grilled Vegetables
- 2 zucchinis
- 1 eggplant
- 3 roma tomatoes
- 12 mini peppers
- 8 oz brussel sprouts
- 2 lemons
- 3 tablespoon olive oil extra virgin
Sumac olive oil vinaigrette
- ¼ cup olive oil extra virgin
- 1 lemon juice of
- 1 teaspoon sumac
- ½ teaspoon salt
- ½ teaspoon black pepper
- Preheat the grill to medium - medium high.
- Wash and dry all the vegetables. Slice the zucchini and eggplants into strips no thicker than ½ inch. Cut the tomatoes in half. Trim the bottom of brussel sprouts and if they're large, cut them in half. Slice the lemon and leave the mini peppers as they are.
- Place all the vegetables on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables well to make sure they're all coated.
- Place the vegetables on the hot grill grates and grill for 4 minutes. Flip and grill for another 4 to 5 minutes until they are grilled on the outside and tender on the inside.
- Meanwhile, make the vinaigrette by mixing the olive oil, lemon juice, sumac, salt and pepper in a small jar.
- Transfer the grilled vegetables to a platter and drizzle the vinaigrette on them. Serve immediately.
- You can use more or less salt to make the vinaigrette depending on your preference.
- Make sure the vegetables are not sliced too thinly otherwise they'd lose their shape when grilled.
- It's best to serve the vegetables right off the grill when they're hot.