What’s that saying… “If you build it, they will come”? Well, I think it’s that way with vegetables. I'm pretty sure most of us don’t eat enough because of the prep work and cooking involved.
Sure, there’s always raw carrots, and peppers, and cucumbers, but don’t they just get old after a while? But if you could have delicious cooked and seasoned vegetables all ready to go, you'd eat them, right?
In the winter, I try to roast a big pan of vegetables, so I’ll have them for a few nights. I love roasted Brussels sprouts and delicata squash in the fall, and the lemon and garlic roasted vegetables for late winter.
But in the late spring through summer, the oven is off, and the grill is on, so that means grilled vegetables, which are so easy. My favorite is always asparagus, but when I have a good variety of vegetables available, I think it’s worth it to cut them all up, brush them with a little olive oil and Italian seasoning, and grill away for the week. A delicious way to eat a few extra servings of vegetables.
This Mediterranean Grilled Vegetable combo is a family favorite and the basis for a quick and heart-healthy meal. I love to toss the grilled vegetables with some chickpeas, olives and cooked farro or wheat berries, serve it over baby greens, and call that dinner.
This is also perfect to serve at a party, or for company - kind of like a big beautiful antipasto platter. Feel free to use any kind of vegetables you like! Eggplant would be so wonderful, but I forgot to buy it 🙁
For a tasty variation on these grilled vegetables, try my Pesto Tortellini Pasta Salad. It's perfect for a cookout!
Marinated Mediterranean Grilled Vegetables
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 2 teaspoons Italian seasoning herb blend
- ½ teaspoon garlic powder
- 1 medium eggplant ends trimmed, peeled on 2 sides, and sliced lengthwise
- ½ pound asparagus tough ends snapped off
- 1 medium zucchini ends trimmed, sliced lengthwise
- 1 medium summer squash ends trimmed, sliced lengthwise
- 1 large red pepper sliced in half, core removed
- 1 large sweet onion sliced into thick rounds
- 15 ounces can quartered artichoke hearts drained
- To prepare the marinade, combine the olive oil, vinegar, salt, Italian seasoning blend, and garlic powder in a small bowl. Whisk well and set aside.
- Place eggplant, asparagus, zucchini, summer squash, red pepper, onion slices and artichoke hearts in a large mixing bowl. Pour the marinade over the vegetables and toss gently. Let the vegetables marinate for 15 minutes.
- Heat grill to medium high heat.
- Place vegetables on grill, and grill until slightly charred, about 3-4 minutes. Gently flip all vegetables and cook on the other side until lightly charred with grill marks.
- Remove vegetables and return to their bowl. Let cool.
- Remove outer skin from red peppers, and cut all vegetables into desired size, or leave whole.
What's your favorite way to eat vegetables once the weather warms up?