Mediterranean Grilled Vegetables Recipe (25 Minutes)

Mediterranean Grilled Vegetables Recipe (25 Minutes)

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I often joke that there is no job that I didn’t do. This is mainly because it is difficult for me to say no. I like to see the world outside of my box, and if it can learn some new skills, I’m all of me. “Yes” say how I learned to use the grill instead of fearing it, and how I learned to make one of the simplest, most delicious vegetable dishes: balsamic vinegar grilled vegetables.

Shortly after completing the cooking school, I accepted a job for a catering company. We were hired to edit a variety of parties and events, but our outdoor bookings were my favorite. It was a bit of fun working with my feet in the grass (of course in shoes) and the fresh air that surrounds me.

One of our most requested dishes was our grilled vegetable plate. I had prepared it several times, but had never cooked it when our preparatory chef did not show up for work – which made the grill to a man. I pretended to know what I was doing until I finally got the shoot and even fell in love.

It turned out that grilling was a lot of fun. On this day I grilled what felt like hundreds of pounds of vegetables, and learned a few things on the way. Now I’m happy to share the recipe (and some tips) with you!

Simply recipes / photo of Julia Gartland / Food Styling by Samantha Seneviratne


Tips for the production of balsamic vessels -grilled vegetables

These are all tips and tricks that make sure you get the most delicious grilled vegetables:

  1. Do you know your grill. Every grill is different. Everyone has cool and vice versa. Identify them before adding your vegetables so that you can cook it perfectly.
  2. Let the grill preheat. There is nothing sadder than lending your grill and not hearing a “zizzle” to accompany it. Give your grill at least 15 minutes to warm up before adding your vegetables.
  3. Cooking vegetables quickly. My cooking time below is a range and recommendation. As I already mentioned, every grill is different. So if you find that your vegetables cook faster/longer, you have to adjust your time accordingly.
  4. Shake excess marinade. Extra marinade literally gives the fire to the fire.
  5. Use grill tongs. These long metal tongs to grill protect their arms and hands as they turn vegetables around.
  6. Save the marinade. Since you do not use the marinade to season raw meat, you can save and use it to dress the finished dish!

Simply recipes / photo of Julia Gartland / Food Styling by Samantha Seneviratne


Easier grilling


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  • 1 tablespoon Dijon mustard

  • 1/4 cup Balsamic vinegar

  • 1/3 cup Extra virgin olive oil

  • 1 clove Garlicchopped

  • 1/4 teaspoon fresh ground black pepper

  • 1 medium zucchini

  • 1 medium Yellow pumpkin

  • 2 paprikaEvery color

  • 1 pound asparagus

  • 5 Green onions

  • Rapeseed oilAs required for the grill

  • 1/2 teaspoon Kosher salt

  • 1/4 cup crumbling Goat or feta cheeseoptional

  • 1/2 cup Fresh basil leavestorn, optional

  1. Prepare the marinade:

    Whisk the mustard and vinegar together in a small mixed bowl. Gradually add and combine the olive oil. Add the garlic and pepper and put it aside.

  2. Prepare the vegetables:

    Cut the zucchini and pumpkin and then cut into 1/4 inch boards in the longitudinal direction. Stand up the peppers and cut off rags from top to bottom and avoid the stem and ribs. Break or cut off all hard lower ends of the asparagus. Cut off the root ends of the green onions.

    Put the entire vegetables in a reclassable plastic bag or in a large baking dish. Add the marinade into your pocket or dish and throw the vegetables to coat the vegetables. Marinate on the worktop for 10 to 15 minutes.

  3. Preheat and prepare your grill:

    While the vegetables marinate, set the grill for high, direct heat and preheat. Clean and climb the grill.

  4. Grill:

    Put the entire vegetables on the grill apart from the green onions and reserve the marinade. Season with salt and cook lightly and lightly charred with 5 to 7 minutes, turn half of the cooking time and add the spring onions in the last 2 minutes of cooking.

  5. Garnish and serve:

    Transfer the vegetables to a serving plate and give it with crumbled cheese if used. Garnish with fresh basil and serve additional dressing on the page.

    Do you love the recipe? Let’s star and a comment below!

Nutritional information (by portion)
162 Calories
13g Fat
11g Carbohydrates
3G protein

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Nutritional information
Portions: 4 to 6
Amount per serving
Calories 162
% Daily value*
13g 16%
Saturated fat 2g 9%
0mg 0%
190 mg 8%
11g 4%
Dietary 4G 13%
Total sugar 5G
3G
Vitamin C 43 mg 215%
Calcium 60 mg 5%
Iron 2mg 9%
Potassium 469 mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food service contributes to a daily diet. 2,000 calories a day are used for general nutritional advice.

Nutritional information is calculated using an ingredient database and should be considered an estimate. In cases where several ingredients are given, the first diet listed is calculated. Side dishes and optional ingredients are not included.

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