Mediterranean Grilled Vegetables Recipe

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:

• Zucchini
• Asparagus
• Onion
• Eggplants
• 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 1/2 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.

Grilling instructions

1. Preheat the grill to medium high heat. Your grill must be hot for you to get those pretty grill marks.
2. Wash and dry the vegetables. Cut them into pieces as instructed.
3. 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.
4. 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.
5. Meanwhile, make the vinaigrette by mixing lemon juice, olive oil, sumac, salt and pepper in a jar.
6. Place the veggies on a large platter and drizzle with homemade sumac and olive oil dressing.

Serving suggestions

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, toum (Lebanese garlic sauce), balsamic glaze, whipped feta, 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:

• Chicken: Garlic chicken, Mediterranean chicken, zaatar chicken, Greek grilled chicken, chicken souvlaki and Harissa chicken.
• Seafood: Marinated salmon, shrimp skewers, sauteed shrimp and dijon salmon.
• Beef and lamb: Kofta kebab, lamb burger, lamb loin chops and Greek meatballs (keftedes).

Frequently asked questions