Mediterranean-Inspired Grilled Vegetable Platter
Once in a while, my body craves a healthy dinner that is centered around vegetables, without sacrificing on big flavor. This grilled vegetable platter works wonderfully as a healthy vegetarian entrée. The grilled vegetables are served with fresh parsley, mint, lemon, and feta cheese.
Ingredients
- 2 medium-sized eggplant (peeled and cut into ½” thick slices)
- 2 tsp kosher salt
- 2 large red bell peppers (cut into ½” thick slices)
- 2 medium-sized yellow squash (summer squash) (cut into ½” thick slices)
- 2 medium-sized zucchini (cut into ½” thick slices)
- 1 large red onion (cut into ½” thick slices)
- ¼ cup olive oil
- 2 Tbsp fresh oregano (finely chopped)
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves of garlic (peeled and finely minced)
- Kosher salt & freshly-ground black pepper, to taste
- ½ cup feta cheese (crumbled, as garnish)
- ¼ cup fresh parsley (roughly chopped, as garnish)
- 3 Tbsp fresh mint leaves (finely sliced, as garnish)
Instructions
- Peel, cut, and salt your eggplant slices.
- Allow the salted eggplant to rest for roughly 15 minutes while you prepare the other cut vegetables.
- Preheat your grill to 425-450F.
- Dry the eggplant slices with paper towels after they have been salted and rested for 15 minutes.
- Arrange the eggplant, bell peppers, yellow squash, zucchini, and red onion slices on a large baking sheet.
- *These slices should be thick enough to hold up on the grill, but thin enough to cook through.
- Drizzle the vegetables with the olive oil and sprinkle with kosher salt and freshly-ground black pepper.
- Toss the vegetables to combine and make sure they are evenly coated.
- Once your vegetables are seasoned and ready to be cooked, transfer them to the grill.
- Grill them for about 5 minutes per side, or until they are tender and lightly charred.
- *The vegetables will take slightly different amounts of time to cook. Using a grill box can help during the cooking process, especially for the onions.
- Transfer the grilled vegetables to a serving platter.
- Top the grilled vegetables with crumbled feta cheese, fresh parsley, fresh mint, lemon zest, freshly-squeezed lemon juice, and another drizzle of olive oil.
- Serve immediately.
Notes
Roasted vegetables are always nice to have in your fridge as leftovers. Add them to a salad when they are still cold, or re-heat them and serve them as a side for whatever entrée you are serving up the following evening.