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Mediterranean Grilled Vegetables


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  • 2 zucchinis, halved and cut on the bias
  • 2 medium onions, sliced between the root and stem end into 1/2-inch slices
  • 1 red pepper, cut into fourths; seeds, ribs, and stem removed
  • 1 yellow pepper, cut into fourths; seeds, ribs, and stem removed
  • 8 new potatoes, parboiled and halved
  • 1 bunch asparagus stalks, peeled
  • 1/2 cup olive oil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon kosher salt
  • Pepper, as needed
  • Juice from 1 lemon


Servings 4


Step 1

Marinate the vegetables in olive oil, garlic, salt and pepper, and allow the vegetables to sit in the marinade for 30 minutes while you prepare your grill. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash.

Grill the vegetables, beginning with those that take the longest to cook and finishing with those that cook quickly; we recommend following the order the vegetables are listed above. Cook the vegetables until they begin to take on color and are cooked through. Arrange the cooked vegetables on a platter, season with fresh lemon juice and serve while still hot or at room temperature.


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