Mediterranean Grilled Vegetables
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
227 kcal
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Cuisine
Mediterranean
Mediterranean Grilled Vegetables
Description
This recipe begins by slicing zucchini and eggplant into strips about half an inch thick; tomatoes are halved, and Brussels sprouts trimmed and halved if large. The vegetables are coated evenly with extra virgin olive oil and placed on a preheated medium to medium-high grill. Each side grills for 4 to 5 minutes until the vegetables develop grill marks and soften without becoming mushy.
The vinaigrette combines extra virgin olive oil, freshly squeezed lemon juice, ground sumac, salt, and black pepper, lending a tart and slightly fruity note that complements the smoky grilled vegetables. Drizzling this dressing just before serving preserves the fresh, vibrant flavors.
This dish pairs well as a warm or room-temperature side with grilled meats, poultry, or fish, adding color and a Mediterranean flavor profile to meals.
Vegetables should be sliced to maintain their shape after grilling. Serving immediately after grilling helps retain texture and warmth. Salt levels in the dressing can be adjusted to taste.
Ingredients
- 2 zucchini
- 1 eggplant
- 3 Roma tomato
- 12 mini pepper
- 8 oz Brussels sprouts
- 2 lemon plural
- 3 tbsp olive oil extra virgin
Sumac olive oil vinaigrette
- 1/4 cup olive oil extra virgin
- 1 lemon juice of
- 1 tsp sumac
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the grill to medium - medium high.
- Wash and dry all the vegetables. Slice the zucchini and eggplants into strips no thicker than 1/2 inch. Cut the tomatoes in half. Trim the bottom of brussel sprouts and if they're large, cut them in half. Slice the lemon and leave the mini peppers as they are.
- Place all the vegetables on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables well to make sure they're all coated.
- Place the vegetables on the hot grill grates and grill for 4 minutes. Flip and grill for another 4 to 5 minutes until they are grilled on the outside and tender on the inside.
- Meanwhile, make the vinaigrette by mixing the olive oil, lemon juice, sumac, salt and pepper in a small jar.
- Transfer the grilled vegetables to a platter and drizzle the vinaigrette on them. Serve immediately.
Notes
- Adjust the salt in the vinaigrette to your preference for balanced seasoning.
- Slice vegetables no thinner than half an inch to help them keep their shape on the grill.
- Serve the grilled vegetables immediately while still hot to enjoy optimal texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 215mg | 9% |
| Potassium | 759mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 2445IU | 49% |
| Vitamin C | 150mg | 167% |
| Calcium | 54mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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