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Grilled Vegetables with Olive Oil

Serves 4 Side vegan, Sides

Grilled Vegetables with Olive Oil

Grilled Vegetables with Olive Oil is a staple at Mediterranean tables, embodying the essence of seaside summers where garden-fresh produce meets the grill. It's a dish that brings the garden and the sea together on your plate, perfect for those days when the sun lingers a little longer, and meals stretch into the evening. This version is tailored for everyday cooking, capturing the flavors of a summer grill feast without the need for an occasion.

Each bite of zucchini, peppers, eggplant, and red onion is kissed by the grill, enhanced by a drizzle of robust extra virgin olive oil and a hint of oregano. The finishing squeeze of lemon and a sprinkle of fine sea salt elevate these vegetables into a vibrant, savory medley. Serve them warm, allowing the flavors to meld together, and enjoy how they transform even the simplest meal into something memorable.

Ingredients

  • 2zucchini
  • 2peppers
  • 1eggplant
  • 1red onion
  • 80 mlextra virgin olive oil
  • 1 tsporegano
  • to finishlemon
  • to tastefine sea salt

Method

  1. Begin by preparing the vegetables. Slice 2 zucchini, 2 peppers, and 1 eggplant into even, medium-sized pieces, approximately 1/2 inch thick. This uniform size ensures they cook evenly on the grill. Peel and slice 1 red onion into thick rings, which will help them hold together during grilling.
  2. Preheat a grill pan over medium-high heat. While the pan is heating, in a small bowl, combine 80 ml of extra virgin olive oil with 1 teaspoon of oregano. This mixture will infuse the vegetables with a fragrant, herbal flavor.
  3. Once the grill pan is hot, brush it lightly with some of the olive oil mixture to prevent sticking. Place the sliced vegetables in a single layer on the grill pan. You may need to do this in batches to avoid overcrowding, which can lead to steaming rather than grilling.
  4. Grill the vegetables for about 4-5 minutes on each side. You are looking for the vegetables to become tender with distinct grill marks. The zucchini and eggplant should be soft and slightly translucent, while the peppers should have a slight char and the onions should be tender but not falling apart.
  5. As each batch of vegetables finishes cooking, transfer them to a large serving platter. Drizzle the remaining olive oil and oregano mixture over the grilled vegetables, ensuring they are well-coated and glistening.
  6. Finish the dish by squeezing fresh lemon juice over the vegetables and sprinkling with fine sea salt to taste. The lemon adds brightness and enhances the natural flavors of the grilled vegetables. Serve warm as part of a Mediterranean meal.