Grilled summer vegetables tossed in a simple oregano, garlic, tomato and red onion marinade. This easy recipe is fantastic on crostini, or served alongside grilled meat or fish.
I can’t get enough of grilled vegetables in summer. They complement so many dishes and can be used in many ways — for example in an orzo salad or topped with ricotta on grilled zucchini.
This recipe is quick and perfect for using up extra vegetables. The marinade improves with time, so if you can, prepare it a few hours ahead. Still short on time? It’s delicious immediately after mixing too. The full recipe, serving ideas and optional extras are below. Enjoy!
Ingredients
- Zucchini and eggplant – one of each is used here; red pepper or fennel work well as alternatives.
- Cherry tomatoes – their sweetness is lovely; any fresh tomatoes are fine.
- Red onion – a sweet white onion is a fine substitute.
- Red wine vinegar – white wine vinegar can be used instead.
- Dried oregano – you can swap or add fresh basil or parsley.
How to serve it (some delicious ideas)
- On crostini – char-grill ciabatta, spread with ricotta and pile on the vegetables for a bright 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 for juicy results.
- Make it a salad – add chickpeas, lentils or cannellini beans to turn this into a hearty salad.
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 your BBQ.
- Trim the ends from 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 cooked zucchini and eggplant (cut each slice into thirds) 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 add another tablespoon of olive oil if desired.
- Let the mixture sit at room temperature for at least 10 minutes before serving. Flavors deepen the longer it rests, so make it a few hours ahead if you can, though it’s also tasty right away.
- Tip: After 10 minutes, taste and add more vinegar or seasoning if needed.
Helpful Info for All Recipes
- I use extra virgin olive oil in recipes unless noted otherwise.
- When using canned or jarred tomatoes, I prefer well-known quality brands for best flavor.
- Vegetable sizes are assumed medium unless stated.
- Recipes are tested using a fan (convection) oven unless specified.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.
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