How to Make Mediterranean Grilled Vegetables

If your significant other loves barbeque, but you are a vegetarian or prefer the taste of fresh veggies on the grill, here’s a good compromise.  These Mediterranean grilled veggies taste so good that husbands and kiddies will gobble these up, without even realizing that they’re eating something healthy! Better yet, this dish is really easy to make.

The best vegetables to use for this recipe are baby vegetables, but if you only have access to regular vegetables then chopped up, normal-sized veggies will do.

To make this, you will need:

1 small eggplant (sliced into 2-inch thick slices)

2 baby summer squash

2 baby zucchini (AKA courgette)

2 baby patty pan squash

1 medium red onion (thickly sliced)

Handful of baby cherry tomatoes

1 yellow and 1 red bell pepper (de-seeded and cut lengthwise into slices)

The marinade:

1 quarter cup balsamic vinegar

1 quarter cup olive oil

1 tablespoon minced garlic (fresh or from the jar)

1 teaspoon Dijon mustard

Pinch of your favorite dried or fresh herbs (rosemary or thyme work best)

Salt and black pepper

Steps:

First, make the marinade by combining all of the marinade ingredients in a glass jar or Tupperware, and shaking well to mix.  Store in the refrigerator if you want to make this ahead of time.

Next, wash and dry all your baby vegetables, then combine with the sliced veggies in a large, glass salad bowl.  Pour the marinade over them and toss to coat them (See? We told you this would be easy).

TIP: For tastier, more succulent eggplant, sprinkle the cut surfaces with salt and leave to sit for about 30 minutes, then wash in a sieve and pat dry.  This will draw out the moisture.

Preheat your grill to medium, and place a drip pan underneath.  Drain your veggies, reserving any leftover marinade for later use.  Using a slotted spoon, carefully transfer all of your veggies to the grill.  You can use a mesh grilling pan if the pieces keep falling through.

Grill for 5-10 mins per side until veggies are tender, then turn off the grill and spoon your grilled vegetables onto a serving platter. 

Serving Suggestion:

Garnish with fresh herbs, and serve with warm pitta bread.