Grilled Greek Vegetables
Elevate your grilling game with this vibrant recipe for Grilled Greek Vegetables—a Mediterranean-inspired side dish bursting with flavor and color. Featuring a delicious medley of zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, these vegetables are marinated in a zesty blend of olive oil, lemon juice, garlic, oregano, and thyme, then perfectly charred on the grill for a smoky depth. Ready in just 30 minutes, this recipe is effortlessly versatile—serve it warm as a side, pile it onto quinoa or rice for a hearty vegetarian main, or tuck it into a pita wrap for a quick meal. Optional crumbled feta and fresh parsley garnish add a tangy, herby finish that’s simply irresistible. Perfect for summer cookouts or healthy weeknight dinners, these Greek-inspired grilled veggies are sure to delight your taste buds!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 large eggplant
- 2 bell peppers
- 1 large red onion
- 1.5 cups cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves fresh garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup crumbled feta cheese (optional)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Wash and dry all vegetables. Slice the zucchini and eggplant into thin rounds. Cut the bell peppers into thick strips and the red onion into wedges. Leave the cherry tomatoes whole.
In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and black pepper. Whisk well to create the marinade.
Add all the prepared vegetables to the bowl with the marinade. Toss gently to ensure all the vegetables are well-coated. Marinate for at least 10 minutes while you preheat the grill.
Preheat your grill to medium-high heat (around 375-400°F). For ease of grilling, thread smaller pieces like cherry tomatoes onto skewers.
Place the vegetables directly on the grill grates or use a grill basket to prevent smaller pieces from falling through. Grill for 4-5 minutes per side, or until you see nice char marks and the vegetables are tender. Rotate skewers as needed.
Once the vegetables are cooked, remove them from the grill and transfer to a serving platter.
Optional: Sprinkle the grilled vegetables with crumbled feta cheese and garnish with fresh parsley for added flavor and presentation.
Serve warm as a side dish or over rice, quinoa, or as part of a pita wrap for a main course.
Nutrition Facts
Calories |
289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 955 mg | 42% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.9 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1068 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
