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5 from 15 votes

Mediterranean Grilled Vegetables

Here is an easy Mediterranean grilled vegetables recipe with so much flavor! These grilled vegetables are served with a zesty dressing and make a delicious side dish.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean
Servings: 6
Calories: 227kcal


  • 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. 


Calories: 227kcal | Carbohydrates: 20g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 215mg | Potassium: 759mg | Fiber: 7g | Sugar: 10g | Vitamin A: 2445IU | Vitamin C: 150mg | Calcium: 54mg | Iron: 2mg