Grilled Mediterranean Vegetables

9 servings. Can make early in day & let marinate all day.

Grilled Mediterranean Vegetables

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  • Prep Time


  • Total Time


  • Servings



  • 3

    Lg portobello mushrooms, sliced

  • 1 each

    red, orange & yellow bell peppers, sliced

  • 1

    med zucchini, sliced

  • 10

    fresh asparagus spears, cut into 2 in lengths

  • 1

    sm onion, sliced & separated into rings

  • ¾

    c grape tomatoes

  • ½

    c fresh sugar snap peas

  • ½

    c fresh broccoli florets

  • ½

    c pitted Greek olives

  • 14 oz bottle Greek vinaigrette

  • ½

    c crumbled feta cheese


In Lg resealable plastic bag, combine mushrooms, peppers & zucchini. Add the asparagus, onion, tomatoes, peas, broccoli & olives. Pour vinaigrette into bag; seal bag & toss to coat. Refrigerate for at least 30 min or all day. Discard marinade. Transfer vegetables to a grill wok or basket. Grill uncovered over med heat for 8-12 min until tender, stirring frequently. Place on serving plate; sprinkle with cheese.


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