Description

This vibrant and healthy Grilled Vegetables recipe features a colorful assortment of eggplant, peppers, squash, asparagus, and tomatoes, all charred to perfection on the grill. Seasoned with Middle Eastern spices like za’atar and sumac, and finished with a zesty lemon-olive oil dressing, fresh herbs, and optional feta cheese, this dish is a delightful side or light main course perfect for any season.

Ingredients

Vegetables

1 globe eggplant, sliced lengthwise into 1/2-inch thick slabs
6 sweet mini peppers (or 3 large bell peppers, cored and cut into wide strips)
3 yellow squash, halved lengthwise
1 pound asparagus, woody ends trimmed
5 to 6 Campari tomatoes (or other small tomato variety)

Seasonings & Dressing

Kosher salt, to taste
Black pepper, to taste
1 teaspoon za’atar
1 teaspoon sumac
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
3 tablespoons extra virgin olive oil (plus extra for grilling)
1/2 large lemon, juiced

Optional Garnish

Feta cheese, for garnish (optional; skip to keep it vegan)

Cook Mode Prevent your screen from going dark

Instructions

Optional - Salt the Eggplant: Sprinkle the eggplant slices evenly with kosher salt and place them in a colander. Let them sit for 20 minutes to draw out any bitterness. Afterward, pat the slices dry thoroughly with paper towels to remove excess moisture and salt.
Prepare the Grill and Vegetables: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking. Arrange all the vegetables on a large tray or sheet pan. Drizzle the vegetables generously with olive oil and sprinkle with kosher salt. Toss gently with your hands or tongs to ensure all pieces are well coated with oil.
Make the Lemon Dressing: In a small bowl, whisk together the freshly squeezed lemon juice, remaining olive oil, a pinch of kosher salt, and black pepper until well combined. Set aside.
Grill the Vegetables: Place the prepared vegetables directly on the hot grill. Grill them until tender and nicely charred, turning occasionally. Cooking times vary by vegetable: grill sweet mini peppers for about 15 minutes, yellow squash and eggplant for 8 to 9 minutes, and Campari tomatoes and asparagus for 5 to 6 minutes. Avoid excessive flipping to allow good grill marks and charring.
Finish and Serve: Arrange the grilled vegetables artfully on a large serving platter. Sprinkle the za’atar and sumac evenly over the top. Whisk the lemon dressing again briefly, then drizzle it generously over the vegetables. Garnish with fresh chopped parsley and basil. If desired, crumble feta cheese over the top for a creamy, salty finish. Serve warm or at room temperature and enjoy!

Notes

Salting the eggplant is optional but recommended to reduce bitterness and improve texture.
If you do not have a grill, vegetables can be cooked under a broiler or in a grill pan on the stovetop, adjusting cooking times accordingly.
Za’atar and sumac add unique Middle Eastern flavors but can be substituted with smoked paprika or a Mediterranean spice blend if unavailable.
Omit feta cheese for a vegan version of this dish.
Grilled vegetables are excellent served alongside grilled meats, grain bowls, or simply with crusty bread.