Ingredients (Serves 4–6)
For the Vegetables:
2 zucchinis, sliced lengthwise
2 eggplants, sliced into rounds
2 bell peppers (red and yellow), quartered
1 red onion, cut into thick wedges
1 bunch of asparagus
1 pint cherry tomatoes (grilled on skewers)
For the Marinade:
1/4 cup olive oil
2 tablespoons lemon juice 🍋
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon chili flakes (optional)
Salt and black pepper to taste
For Garnish:
Fresh parsley, chopped
Crumbled feta cheese (optional)
Lemon wedges
Instructions
Prepare the Vegetables:
Wash and cut all vegetables as indicated. Place them in a large bowl or tray.
Make the Marinade:
In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, chili flakes (if using), salt, and black pepper.
Marinate the Vegetables:
Pour the marinade over the vegetables and toss until evenly coated. Let sit for 15–20 minutes while preheating the grill.
Preheat the Grill:
Heat the grill to medium-high. Lightly oil the grates to prevent sticking.
Grill the Vegetables:
Place the vegetables directly on the grill grates or use a grill basket for smaller items like cherry tomatoes.
Grill each side for 3–5 minutes, until tender and slightly charred. Remove and set aside as they finish.
Assemble the Platter:
Arrange the grilled vegetables on a large serving platter. Garnish with fresh parsley, crumbled feta cheese (if desired), and lemon wedges for squeezing.
Serve:
Enjoy warm or at room temperature with pita bread, hummus, or tzatziki for a Mediterranean feast.
Tips for Perfect Grilled Veggies
Don’t overcrowd the grill; cook in batches if necessary for even charring.
For extra flavor, sprinkle with za’atar or sumac before serving.
Perfect for Any Gathering
This grilled veggie platter is a versatile addition to any barbecue. Serve it as a side dish, appetizer, or even the main event for a vegetarian-friendly meal.
