A medley of marinated and grilled vegetables
Eat your vegetables! Who hasn’t heard this, or uttered it, over and over again. Sometimes getting your kids, your spouse, yourself to eat vegetables seems like an uphill battle. Let’s face it, not everyone goes crazy for luscious greens like vlita or okra, or is satisfied with a meal whose main star is cauliflower. In fact, today we crave vegetables but there was a time when we would plan covert operations to stealthily dispose of the grossness that our parents put before us; our spanakorizo disposal tactics were legendary. Still, even in the throes of our vegetable-hating youths, we never rejected vegetables that were marinated and grilled, and which usually happened to be served along with grilled souvlaki or steak.
Grilling vegetables is the perfect way to bring out the full flavour potential. The simple marinade of olive oil and oregano permeates the vegetables and gets lovely and warm when grilled. A quick toss in some additional olive oil and balsamic vinegar finishes the job. Simple, easy and perfectly great grilling.
Bell peppers come in so many different colours, and each has its own unique flavour. Use whichever peppers you like but we do recommend a variety of colours because this will add flavour and will look super pretty.
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If you have a vegetable tray meant to grill vegetables on your outdoor grill, then please go ahead and use it. Not having on however does not mean you have to forego this recipe. You only need to be careful that when you place the vegetables directly on the grill that you don’t let them fall through the grill openings.
You can enjoy grilled vegetables in so many ways:
- as a side to other grilled goods like rack of lamb or souvlaki
- chopped up and added to the top of garden green salad or maroulosalata
- make a sandwich using grilled vegetables and hummus, or even some fava
- make grilled veggies part of a meze party, along with tzatziki, dolmades, and any other meze you can think of!
Looking for other great recipes starring vegetables? Take a look at these:
Sauteed green peppers (Πράσινες πιπεριές τηγανιτές)
Eggplant stew (Μελιτζάνες στιφάδο)
Eggplant, zucchini and potato bake
Grilled vegetables (Λαχανικά στη σχάρα)
- Outdoor grill
- 3 - 4 bell peppers, assorted colours
- 2 medium sized zucchini
- 1 cup button mushrooms
- 1/4 cup olive oil
- 1 tbsp dry oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- Wash and begin preparing your vegetables. For your bell peppers, cut off the top and stem and scoop out the seeds in the center of the pepper. Cut the pepper in half lengthwise, and then each half into either halves or thirds, depending on size of pepper. For the zucchini, cut in half width wise and then cut each half into strips lengthwise (each strip should be about 1 cm thick). For the mushrooms, leave those which are on the smaller size whole, and cut any larger mushrooms in half; leave the stems on.
- Place your vegetables in a large bowl and add the 1/4 cup olive oil, oregano, salt and pepper. Toss well to coat and let marinate for 1 - 2 hours at room temperature.
- Prepare your outdoor grill to medium heat. Place your vegetables either directly on the grill rack or on a special grill pan made for grilling vegetables. If you are not using a vegetable rack, be careful that the vegetables don't fall through the grill.
- Cook the vegetables, turning once or twice for approximately 7 - 10 minutes. Some of your vegetables may need to be removed prior to others so that they do not burn.
- Once the vegetables are cooked, place them in a bowl, and toss them with the remaining 2 tablespoons olive oil and the balsamic vinegar. Add more salt and pepper to taste if desired.