Grilled summer vegetables tossed in a simple oregano, garlic, tomato and red onion marinade. This easy recipe is delicious on crostini, alongside grilled meat or fish, or served as a substantial salad with beans.
I can’t get enough of grilled vegetables in summer — they pair with almost everything and can be used in many ways, such as in an orzo salad or served with ricotta. This marinated grilled veg recipe is quick and forgiving, especially handy when you have extra vegetables to use up. The marinade deepens in flavor the longer it rests, so it’s great to prepare a few hours ahead, but it’s also tasty right away. See the full recipe and serving ideas below.
Ingredients
- Zucchini and eggplant – one medium of each (red pepper or fennel can be substituted).
- Cherry tomatoes – about 150 g, halved; any fresh tomatoes will work.
- Red onion – half, thinly sliced; a sweet white onion may also be used.
- Garlic – one clove, thinly sliced.
- Red wine vinegar – about 1 tablespoon (white wine vinegar is fine too).
- Olive oil – 1–2 tablespoons, extra virgin preferred.
- Dried oregano – 1 teaspoon; fresh basil or parsley can be added if you like.
- Salt and pepper – to taste.
How to serve it (some delicious ideas)
- On crostini – chargrill slices of ciabatta, spread with ricotta, then top with the marinated vegetables for a light lunch or aperitivo.
- With grilled meat – pairs beautifully with grilled steak, chicken or pork tenderloin. Try pork medallions seasoned with salt, pepper and fennel seeds, grilled briefly on each side.
- As a salad – stir in chickpeas, lentils or cannellini beans to turn it into a more filling salad or side dish.
More delicious summer recipes to try
Salads
Authentic Tuscan Panzanella Salad
Salads
Insalata di Riso (Italian Rice Salad)
Soups
Pappa al Pomodoro (Italian Bread Soup)
Salads
Insalata Pantesca (Sicilian Potato Salad)
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Summer Marinated Grilled Vegetables
By Emily
Ingredients
- 1 medium zucchini (courgette)
- 1 medium eggplant (aubergine)
- 1 garlic clove, thinly sliced
- 150 g (about 5–6 oz) cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 1–2 tablespoons olive oil
Instructions
- Heat a ridged griddle pan or prepare a BBQ.
- Trim the ends off the zucchini and eggplant and slice them thinly (about 0.5 cm / 1/4 inch). Brush both sides with olive oil and grill until softened and charred.
- Roughly chop the grilled zucchini and eggplant (cut each slice into about three pieces) and place them in a bowl.
- Add the sliced red onion, halved cherry tomatoes, sliced garlic, oregano, red wine vinegar, salt and pepper. Stir to combine and, if desired, add another tablespoon of olive oil.
- Let the mixture sit at room temperature for at least 10 minutes before serving. The flavors improve with time, so making it a few hours ahead is ideal, though it’s tasty immediately.
- After 10 minutes, taste and adjust vinegar, salt or oil as needed.
Helpful Info for All Recipes
- I always use extra virgin olive oil unless stated otherwise.
- All vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 12 g |
Protein: 2 g |
Fat: 4 g |
Fiber: 5 g
Nutrition information is an approximation.
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