Name: Mediterranean Grilled Vegetable Platter (Herb Marinated)
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1/2 c. Olive oil; 1 Bunch fresh parsley, roughly chopped; 1/2 c. green onions or chives; 1 Medium lemon, juiced; 3 Medium garlic cloves; 2 T. Red wine vinegar; Sea salt and black pepper, to taste; 2 Sweet peppers, sliced into 4 long pieces; 2 Medium zucchini, quartered lengthwise; 1 Medium eggplant, sliced into rounds; 2 Small red onions, quartered; 1 bunch cherry tomatoes, on the vine or skewered onto BBQ sticks for grilling; 4 Baby Portobello mushrooms, stems removed; Sea salt and black pepper to taste

As an Amazon Associate I earn from qualifying purchases and sometimes recommend products from other sellers at no extra cost you. For more details see my disclosure policy and privacy policy.

Discover the vibrant flavors of the Mediterranean with our exquisite Mediterranean Grilled Vegetable Platter. This dish is a perfect side dish of fresh, seasonal vegetables marinated in a blend of aromatic herbs, then grilled to perfection.

Whether you’re hosting a summer barbecue or looking for a perfect summer side dish to complement your meal this grilling season, this recipe is a great way to bring a burst of color and taste to your table. Prepare to be captivated by the simplicity and elegance of this culinary delight that celebrates healthy eating without compromising on flavor.

Why You’ll Love This Recipe

Bursting with Flavor: The herb marinade infuses your favorite veggies with a rich, aromatic taste that captures the essence of Mediterranean cuisine.
Versatile and Adaptable: This platter can be enjoyed as a main dish, a side, or even an addition to salads and wraps.
Healthy and Nutritious: Packed with vitamins, minerals, and antioxidants, this dish supports a healthy lifestyle without sacrificing flavor.
Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for novice and seasoned chefs.

Ingredients

Marinade Ingredients:

Olive Oil: Use a high-quality extra virgin olive oil to add rich flavor and a silky texture to this easy marinade.
Fresh Parsley: Choose bright green parsley for the best freshness and a peppery, slightly bitter taste that enhances the herb marinade.
Green Onions or Chives: These add a mild onion flavor and a pop of green color to your dish; look for firm and crisp green onions or chives.
Medium Lemon: A juicy lemon provides the necessary acidity for the marinade; opt for an organic lemon to avoid any wax coating.
Garlic Cloves: Fresh garlic cloves, when crushed or minced, release intense, aromatic flavors that are essential for the marinade.
Red Wine Vinegar: This vinegar introduces a tangy and slightly sweet note, balancing the flavors of the marinade perfectly.
Sea Salt and Black Pepper: Essential seasonings that bring out the natural flavors of the vegetables and other ingredients.

Remaining Ingredients:

Sweet Peppers: Look for vibrant, firm sweet peppers in red, yellow, or orange to add a sweet and colorful element to the platter.
Medium Zucchini: Select medium-sized zucchinis with glossy skin and a firm texture for even cooking on the grill.
Medium Eggplant: Choose a medium eggplant with smooth, shiny skin and a firm feel to ensure it grills to a creamy perfection.
Red Onions: Opt for a red onion that has a crisp texture and adds a slight sweetness when grilled.
Cherry Tomatoes: Bright and plump cherry tomatoes burst with sweetness and tang when charred on the grill.
Baby Portobello Mushrooms: These mushrooms are meaty and rich in flavor; select ones that are firm and free of blemishes.
Sea Salt and Black Pepper: These will season the vegetables, enhancing their natural flavors and the marinade’s richness.

Substitutions and Additions

Vegetable Substitutions:

Sweet Peppers: Substitute with green or red bell peppers or poblano peppers. Bell peppers offer a similar sweetness, while poblano peppers lend a mild heat.
Medium Zucchini: Use yellow squash or pattypan squash if zucchini is unavailable. Both offer a comparable texture and cook beautifully on the grill.
Medium Eggplant: Replace with Japanese eggplant or large portobello mushroom caps for a different texture but similar grilling qualities.
Red Onions: Swap with yellow onions or shallots for a slightly different sweetness and flavor profile.
Cherry Tomatoes: Use grape tomatoes or sliced roma tomatoes, which will also grill well and maintain their sweetness.
Baby Portobello Mushrooms: Button mushrooms or shiitake mushrooms make excellent replacements with rich, earthy flavors.

Marinade Substitutions:

Olive Oil: Avocado oil or grapeseed oil can be used as alternatives, providing similar health benefits and neutral flavors.
Fresh Parsley: Substitute with fresh cilantro or basil, depending on your flavor preference. Cilantro gives a fresh, citrusy taste, while basil adds a sweet and peppery note.
Green Onions or Chives: Scallions or finely chopped red onions can be used if green onions or chives are unavailable.
Medium Lemon: Lime juice or apple cider vinegar can be used to provide acidity to the marinade with a slightly different flavor.
Red Wine Vinegar: Balsamic vinegar or apple cider vinegar can be used as alternatives, offering unique sweet and tangy notes.

Additions:

Asparagus: Adds a delicious crunch and grills quickly, making it a great addition to the platter.
Artichoke Hearts: Marinate and grill for a tender, flavorful addition to the vegetable mix.
Feta Cheese: Sprinkle crumbled feta over the platter before serving for a creamy, tangy complement to the vegetables.
Olives: Add whole or sliced kalamata olives for a briny, tangy element that enhances the Mediterranean flavors.
Herbs: Additional fresh herbs such as thyme, oregano, or rosemary can be tossed in the marinade for extra aromatic depth.

Instructions

Preheat your outdoor grill to medium-high heat.
In a food processor bowl, blend olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Generously season with salt and pepper.
Pulse to blend, ensuring the herbs retain some texture.
Place the vegetables in a shallow dish and drizzle them with half of the herb marinade. Set aside the remaining marinade for serving.
Toss the vegetables in the marinade to coat them thoroughly and set aside to marinate for 30 minutes.
As the vegetables marinate, clean the grill grate by brushing them and lightly coat with oil or non-stick cooking spray. Preheat the grill to medium-high heat.
Place the vegetables on the hot grill or in a grilling basket. Cook until they become tender and acquire beautiful grill marks on both sides.
Grill the bell peppers, zucchinis, and tomatoes for about 3-4 minutes per side. The Portobello mushrooms, eggplant, and onions will require 5-6 minutes per side.
As the vegetables become ready, remove them from the grill and arrange them on a serving platter. Drizzle with the remaining marinade and serve immediately.

Recipe Tips

Uniform Slicing: Ensure that fresh vegetables are sliced uniformly to promote even grilling. Consistent sizes prevent some pieces from burning while others remain undercooked.
Preheat the Grill: Always preheat your grill before placing the vegetables on it. This ensures even cooking and helps to create those desirable grill marks.
Oil the Grill Grates: To prevent vegetables from sticking, lightly oil the grill grates with a high smoke point oil such as canola or grapeseed oil.
Don’t Overcrowd the Grill: Give the vegetables enough space to cook evenly. Overcrowding can lead to steaming rather than grilling, which might affect texture and flavor.
Season Again After Grilling: Once you’ve removed the vegetables from the grill, consider another light seasoning of salt and pepper to enhance the grilled flavor.
Use a Grill Basket: For smaller vegetables like cherry tomatoes or sliced onions, consider using a grill basket to prevent them from falling through the grates.
Rotate the Vegetables: Rotate the vegetables halfway through cooking to ensure even charring and to maximize flavor.
Resting Time: Allow the grilled vegetables to rest for a few minutes after removing them from the grill. This helps in redistributing the juices within the vegetables, enhancing flavor.
Marinating Time: If time permits, marinate the vegetables longer than 30 minutes to intensify the flavors. An hour or even overnight can make a significant difference.
Baste with Marinade: While grilling, occasionally baste the vegetables with the reserved marinade for additional flavor layers.

Serving Suggestions

Grilled Meats: Pair your grilled vegetables with barbecue favorites such as grilled chicken, steak, or lamb chops. The smoky flavors of the meat enhance the charred taste of the vegetables.
Grain Salads: Serve alongside a hearty grain salad like quinoa, farro, or couscous mixed with fresh herbs, nuts, and a light vinaigrette for a balanced meal.
Pasta Dishes: Incorporate the grilled vegetables into a pasta dish or serve them alongside a simple pasta with olive oil, garlic, and parmesan.
Crusty Bread: Toasted crusty bread, such as a baguette or ciabatta, makes an excellent accompaniment, perfect for soaking up the extra marinade and juices from the vegetables.
Hummus or Dips: Offer a spread of hummus, tzatziki, or baba ganoush. These Mediterranean dips complement the flavor profile of the grilled vegetables.

Beverage Pairings:

White Wine: A crisp white wine like Sauvignon Blanc or a light Chardonnay pairs beautifully with grilled vegetables, enhancing their fresh flavors.
Rosé: A chilled rosé offers a refreshing contrast to the smoky, charred vegetables, making it an excellent summer pairing.
Beer: Opt for a light, hoppy beer such as a Pale Ale or a summer lager to complement the grilled vegetables’ earthy tones.

Storage & Reheating

To store your leftover vegetables, allow them to cool to room temperature before transferring them to an airtight container. For short-term storage, place the container in the refrigerator, where the vegetables will remain fresh for up to 3-4 days. Ensure that the vegetables are covered to prevent them from drying out or absorbing other fridge odors.

Can You Freeze It?:

Yes, grilled vegetables can be frozen. Spread the cooled vegetables out on a baking sheet in a single layer and place in the freezer until they are solid, usually about 2 hours. Once frozen, transfer them to a freezer-safe bag or container, removing as much air as possible. Properly stored, the vegetables can last up to 2 months in the freezer. For the best texture, avoid freezing vegetables with high water content, like tomatoes and zucchini.

How to Reheat:

For best results, reheat your grilled vegetables in the oven. Preheat your oven to 375°F (190°C) and place the vegetables on a baking sheet. Cover with aluminum foil to prevent them from drying out and bake for 10-15 minutes, or until heated through.

Alternatively, you can reheat them on the stovetop by adding a little olive oil to a skillet over medium heat and sautéing the vegetables until warm. Avoid using the microwave for reheating, as this can make the vegetables soggy.

Recipe FAQ

What Vegetables Can I Grill?

You can grill almost any vegetable, but some popular choices include bell peppers, zucchini, eggplant, asparagus, mushrooms, and onions. Harder vegetables like carrots and potatoes can also be grilled, but they may require a longer cooking time or parboiling beforehand to ensure they cook through.

Can I Use a Gas Grill Instead of a Charcoal Grill?

Yes, you can use a gas grill instead of a charcoal grill for this recipe. While charcoal grills offer a smoky flavor that many people enjoy, gas grills provide more convenience and easier temperature control. Both types of grills can produce delicious, well-charred vegetables.

Do I Need to Peel the Vegetables Before Grilling?

Peeling is a personal preference and depends on the vegetable being grilled. For example, you may wish to peel eggplant or carrots, but for vegetables like zucchini, bell peppers, and potatoes, leaving the skin on can add texture and nutrients.

How Do I Prevent Vegetables from Sticking to the Grill?

To prevent sticking, make sure your grill grates are clean and properly preheated. Lightly oil the grates using a high smoke point oil like canola or grapeseed oil. You can also toss your vegetables with a bit of oil before placing them on the grill.

Can I Grill Vegetables Without a Marinade?

Yes, you can grill vegetables without a marinade. A simple seasoning of salt, pepper, and olive oil can also bring out their natural flavors. If you choose to forgo a marinade, you might consider basting the vegetables with a little flavored oil or herb butter as they cook to enhance their taste.

4 portions

Mediterranean Grilled Vegetable Platter (Herb Marinated)

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Discover the vibrant flavors of the Mediterranean with our exquisite Mediterranean Grilled Vegetable Platter (Herb Marinated). This dish is a perfect side dish of fresh, seasonal vegetables marinated in a blend of aromatic herbs, then grilled to perfection.