Grilled Mediterranean Vegetables
A colorful medley of zucchini, eggplant, bell pepper, and tomato, grilled until tender and lightly charred, then finished with olive oil and herbs. Simple, healthy, and perfect for summer.
- Total time
- 30 min
- Servings
- 4
- Calories
- 150
- Protein
- 3g
Ingredients
- 2 medium zucchini
- 1 medium eggplant
- 1 large red bell pepper
- 2 large tomatoes
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Slice the 2 zucchini and 1 eggplant into 1/2 inch rounds. Cut the 1 bell pepper into wide strips and the 2 tomatoes into thick slices.
- 2
In a small bowl, mix 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Brush this mixture over both sides of all the vegetables.
- 3
Preheat a grill or grill pan over medium-high heat. Place the vegetables in a single layer, working in batches if needed to avoid crowding.
- 4
Grill the vegetables for 4-5 minutes per side, until they have nice grill marks and are tender when pierced with a fork. The tomatoes may take a minute less.
- 5
Transfer the grilled vegetables to a serving platter. Drizzle with any remaining oil mixture and serve warm or at room temperature.
Tools you’ll need
- Grill or grill pan
- Basting brush
- Serving platter
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