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Fresh Herb-Marinated Mediterranean Grilled Vegetables Platter

Fresh Herb-Marinated Mediterranean Grilled Vegetables - featured image
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A vibrant and flavorful Mediterranean grilled vegetable platter marinated with fresh herbs and olive oil, perfect for summer BBQs and casual gatherings.

Ingredients

Scale
  • 1 medium eggplant, sliced into ½-inch rounds
  • 2 medium zucchinis, sliced lengthwise into ½-inch strips
  • 1 large red bell pepper, cut into large chunks
  • 1 yellow bell pepper, cut into large chunks
  • 1 red onion, sliced into thick rings
  • 8 oz (225 g) cremini mushrooms, cleaned and halved
  • ⅓ cup (80 ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons fresh flat-leaf parsley, chopped
  • 1 teaspoon dried oregano (optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh basil leaves, torn (for garnish)
  • Crumbled feta cheese (optional, for serving)

Instructions

  1. Rinse all vegetables under cold water and pat dry with a clean towel. Slice eggplant into ½-inch rounds, zucchinis lengthwise into strips, and bell peppers into large chunks. Separate red onion into thick rings and halve the mushrooms.
  2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, parsley, oregano, salt, and pepper until well combined.
  3. Add all the prepared vegetables to the bowl. Toss gently but thoroughly so each piece is coated in the herb marinade. Let them sit at room temperature for at least 20 minutes, or cover and chill in the fridge for up to an hour.
  4. Heat your grill to medium-high (around 400°F / 200°C). If using charcoal, wait until the coals are covered with white ash and spread evenly. Oil the grill grates lightly with a paper towel dipped in oil to prevent sticking.
  5. Arrange the vegetables directly on the grill or use a grill basket for smaller pieces. Cook for about 4-6 minutes per side, turning carefully with tongs. Look for nice grill marks and slightly softened texture but avoid overcooking to keep some bite. Remove mushrooms as soon as tender.
  6. Once grilled, transfer the vegetables to a serving platter. Sprinkle torn fresh basil leaves on top and add crumbled feta cheese if desired.
  7. Serve warm or at room temperature.

Notes

Use firm, fresh vegetables for best grilling results. Marinate for at least 20 minutes but no longer than 1 hour to avoid sogginess. Oil grill grates to prevent sticking. Turn vegetables gently with tongs to keep them intact. Mushrooms and onions cook faster; remove them early to avoid over-softening. For stovetop, use a preheated grill pan. Oven broiling is an alternative if no grill is available.

Nutrition

Keywords: grilled vegetables, Mediterranean, herb marinade, summer BBQ, healthy side dish, vegan, gluten-free

Find it online: https://dahliadishes.com/fresh-herb-marinated-mediterranean-grilled-vegetables-platter-easy-recipe-for-perfect-summer-bbq/