Mediterranean Grilled Vegetables Recipe

Craving a taste of sunshine? These Mediterranean Grilled Vegetables burst with vibrant color, smoky char, and an irresistible sumac-spiked vinaigrette. Simple to prepare yet spectacular on the plate, this dish captures everything we love about the Mediterranean table—freshness, bold flavors, and an abundance of wholesome vegetables.

Ingredients You’ll Need

This short list is full of Mediterranean inspiration! Every single ingredient plays a starring role in building flavor and producing that signature riot of color and texture. Pick up the freshest veggies you can find—each will shine after a quick kiss from the grill and a toss in that dreamy sumac vinaigrette.

• Zucchinis: Their mild flavor and tender flesh make zucchinis soak up smoky grill marks and vinaigrette alike.
• Eggplant: When grilled, eggplant becomes creamy, mellow, and absolutely irresistible.
• Roma Tomatoes: They hold their shape when grilled and become even sweeter and juicier.
• Mini Peppers: These bring playful color and gentle sweetness to the mix, staying crunchy-tender on the grill.
• Brussel Sprouts: Grilling gives sprouts crispy charred edges while keeping their centers nutty and tender.
• Lemons: Fresh wedges for grilling add a zippy brightness, plus more juice for the vinaigrette.
• Extra Virgin Olive Oil: The backbone of Mediterranean cooking—used for both grilling and the vinaigrette.
• Sumac: Tart and citrusy, this ground berry is essential for that unmistakable Mediterranean zing.
• Salt & Black Pepper: These amplify every other flavor—don’t be shy!

Variations

One of the best things about Mediterranean Grilled Vegetables is how easy they are to personalize. Feel free to raid your fridge or farmers’ market haul—this recipe is endlessly adaptable to your tastes or the season!

• Change Up the Veg: Try adding mushrooms, asparagus, red onions, or even chunks of sweet potato for a heartier plate.
• Herb Lovers: Sprinkle chopped fresh parsley, basil, oregano, or mint over the finished dish for an herbal flourish.
• The Vegan Grilled Platter: Toss in tofu or tempeh slices for a plant-based protein boost.
• Spice It Up: Add a pinch of chili flakes or smoked paprika to your vinaigrette to turn up the heat.

How to Make Mediterranean Grilled Vegetables

Step 1: Prep Your Vegetables

Start by giving all those gorgeous veggies a good wash and dry—this ensures they’ll char beautifully. Slice the zucchini and eggplant into sturdy strips, halve the tomatoes, trim your brussel sprouts (cut big ones in half), slice a lemon for grilling, and leave the cheery mini peppers whole. Keeping the pieces similar in size means everything cooks evenly.

Step 2: Season & Oil

Tumble your veggies onto a big sheet or tray, then drizzle generously with extra virgin olive oil. Use your hands to gently toss and coat each piece, making sure every surface shimmers and glistens. Don’t forget a sprinkle of salt and pepper here—this simple step brings out their best.

Step 3: Grill to Perfection

Fire up your grill to medium or medium-high. Lay the vegetables directly onto the hot grates, spaced out for good contact. Grill for about 4 minutes, then flip everything and grill another 4–5 minutes until nicely charred outside and tender inside. You want those irresistible grill marks and bouncy, juicy veggies—so keep a close eye!

Step 4: Whisk the Vinaigrette

While the veggies are working their magic, combine olive oil, lemon juice, sumac, salt, and pepper in a small jar. Shake or whisk until it’s glossy and tangy—this vinaigrette ties the whole dish together, adding a lemony, mouthwatering finish.

Step 5: Assemble & Serve

Transfer your grilled vegetables onto a big serving platter, layering them for that wow-factor. Immediately drizzle the sumac vinaigrette over everything, letting it sink into the warm vegetables. Serve right away, while everything is aromatic and hot—that’s when Mediterranean Grilled Vegetables are their absolute best!

How to Serve Mediterranean Grilled Vegetables

Garnishes

Take your platter over the top with a handful of freshly chopped parsley or basil—herbs add big flavor and a pop of green. For a finishing flourish, try a sprinkle of flaky sea salt, crumbled feta, or a dusting of extra sumac for color and tang.

Side Dishes

Mediterranean Grilled Vegetables love company! Serve alongside pita, crusty sourdough, fluffy couscous, or herby rice pilaf. For a full feast, plate them with grilled chicken, fish, or chickpea-based mains—this dish plays well with almost everything.

Creative Ways to Present

Create a gorgeous mezze platter by layering the grilled veggies with olives, hummus, and cheeses. Skewer the vegetables for party bites, or toss leftovers into salads, grain bowls, or wraps for next-day lunches. The options are as boundless as your imagination!

Make Ahead and Storage

Storing Leftovers

Let leftover Mediterranean Grilled Vegetables cool to room temperature, then store them in an airtight container in the fridge for up to 3 days. The flavors get even deeper, making them perfect for meal-prep or next-day salads.

Freezing

You can freeze leftover grilled vegetables, though their texture softens a bit upon thawing. Arrange in a single layer in freezer bags or containers, squeeze out excess air, and freeze for up to 2 months. Thaw overnight in the fridge before using.

Reheating

To reheat, simply warm Mediterranean Grilled Vegetables on a baking sheet in a 375°F oven for about 8 minutes, or sauté briefly in a hot pan. They’re also wonderful cold or at room temperature for a relaxed, Mediterranean-style meal.

FAQs

Final Thoughts

Ready to celebrate the flavors of the Mediterranean in your own backyard? Give Mediterranean Grilled Vegetables a try—you’ll fall in love with their effortless beauty and sunshiny flavor. I hope this becomes one of those recipes you return to again and again. Happy grilling, my friend!

Print