This herb-marinated grilled Mediterranean vegetable platter is gorgeous and bursting with flavor. Grilling deepens and intensifies the natural sweetness of vegetables and the char highlights the earthiness.
This makes for a great side dish with nearly any main dish but we also serve along with rice or pasta as a main dish. This is fantastic for a backyard party!
Herb-Marinated Grilled Mediterranean Vegetable Platter
For best results, cut all vegetables to a uniform thickness prior to grilling. If you do not have or do not wish to use the vegetables used here, feel free to substitute any sturdy vegetable you have on hand.
Prep time: 40 minutes
Cook time: 10-15 minutes (will vary based on thickness and type of vegetables)
Serves: 4
Ingredients
Marinade 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 tbsp red wine vinegar
Sea salt and black pepper, to taste
Remaining Ingredients:
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
Directions:
Preheat an outdoor grill to medium-high.
In the bowl of a food processor, combine olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Season generously with salt and pepper.
Pulse to combine, leaving some texture in the herbs.
Add the vegetables to a shallow dish and drizzle with half of the herb marinade. Reserve the remaining marinade for serving.
Toss vegetable in marinade to coat and set aside to marinate for 30 minutes.
While vegetables are marinating, prepare grill by brushing grates to clean and lightly coating with oil or non-still cooking spray. Preheat grill to medium-high.
Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
The bell peppers, zucchinis, and tomatoes will need approximately 3-4 minutes per side, while the Portobello mushrooms, eggplant, and onions will need 5-6 minutes per side.
Remove the vegetables from the gill as they are ready and arrange on a serving platter. Drizzle with the remaining marinade and serve immediately.
Enjoy!
Herb-Marinated Grilled Mediterranean Vegetable Platter
Ingredients
Marinade 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 tsp Red wine vinegar
- Sea salt and black pepper to taste
Remaining Ingredients:
- 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
Instructions
- Preheat an outdoor grill to medium-high.
- In the bowl of a food processor, combine olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Season generously with salt and pepper.
- Pulse to combine, leaving some texture in the herbs.
- Add the vegetables to a shallow dish and drizzle with half of the herb marinade. Reserve the remaining marinade for serving.
- Toss vegetable in marinade to coat and set aside to marinate for 30 minutes.
- While vegetables are marinating, prepare grill by brushing grates to clean and lightly coating with oil or non-still cooking spray. Preheat grill to medium-high.
- Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
- The bell peppers, zucchinis, and tomatoes will need approximately 3-4 minutes per side, while the Portobello mushrooms, eggplant, and onions will need 5-6 minutes per side.
- Remove the vegetables from the gill as they are ready and arrange on a serving platter. Drizzle with the remaining marinade and serve immediately.
- Enjoy!
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