Mediterranean Grilled Vegetable Medley
Elevate your next barbecue with this Mediterranean Grilled Vegetable Medley, a vibrant and flavorful dish that showcases the natural sweetness and depth of a variety of fresh vegetables. Unlike many grilled recipes that rely heavily on marinades, this dish allows the individual characteristics of each vegetable to shine through, ensuring you savor their natural flavors. This recipe works wonderfully as a side or a light main dish and is versatile enough to accommodate seasonal vegetables and herbs. Whether you choose to use crisp bell peppers, tender zucchini, or fragrant basil, this preparation will leave you with perfectly charred veggies that are bursting with taste and life. Celebrate the garden’s bounty with this recipe, perfect for gatherings or a cozy dinner at home.
N/A
Servings
58
Calories
12
Ingredients
Ingredients
Red peppers
2 (Whole, charred and peeled)
Yellow peppers
2 (Whole, charred and peeled)
Zucchini
2 (Sliced into 1/4 inch rounds)
Fennel bulb
1 (Sliced into 1/4 inch rounds, reserved tops)
Eggplant
1 (Sliced into 1/2 inch rounds)
Baby leeks
8 (Boiled until just cooked, lightly grilled)
Sea salt
To taste (For seasoning)
Black pepper
To taste (Freshly ground)
Extra virgin olive oil
About 8 tablespoons (For drizzling)
Basil
1 bunch (Leaves only, some crushed, some whole)
White wine vinegar
2 tablespoons (For tanginess)
Garlic clove
1 (Thinly sliced)
Instructions
1
Begin by thoroughly washing all the vegetables under running water to remove any dirt.
2
Preheat your grill or griddle pan to high heat. Place the whole red and yellow peppers on the grill, allowing them to char evenly on all sides until the skin is blackened.
3
Once charred, carefully transfer the peppers to a bowl and immediately cover them with plastic wrap. This helps to steam them, making the peeling process easier.
4
While the peppers cool, slice the zucchini into 1/4-inch thick rounds and the fennel bulb into 1/4-inch thick slices, saving the herb tops for later.
5
Grill the zucchini and fennel slices together for about one minute on each side, or until they are beautifully charred but still retain a slight crunch. Be cautious not to overcook them.
6
Remove the grilled zucchini and fennel to a clean dish towel laid flat to prevent steaming. Avoid stacking them to maintain their texture.
7
Next, cut the eggplant into 1/2-inch thick slices. Grill these slices, rotating them every 1-2 minutes to achieve those desirable grill marks and even cooking.
8
In a separate pot, bring salted water to a boil and add the baby leeks. Cook them until just tender, about 3-5 minutes; then drain. Rub with a touch of olive oil and grill them until lightly marked.
9
Once the peppers have cooled, carefully peel off the charred skin and cut them into strips.
10
In a large mixing bowl, incorporate all the grilled vegetables: zucchini, fennel, eggplant, and baby leeks.
11
Using a mortar and pestle, slightly crush 1/4 of the basil leaves with a pinch of sea salt until smooth, then mix in about 8 tablespoons of extra virgin olive oil and white wine vinegar to taste.
12
Drizzle the basil-infused oil over the grilled vegetables, tossing gently to ensure every piece is well coated. Add the remaining basil leaves.
13
Finely slice the garlic clove and sprinkle it into the bowl along with the reserved fennel tops. Mix gently to combine all ingredients.
14
Transfer the medley to a large serving platter and enjoy at room temperature.
Nutrition Information
7.5
Carbs
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Grilled Vegetable Medley?
It is a vibrant, flavorful dish that showcases the natural sweetness of fresh vegetables, served as a side or a light main course.
How many calories are in this vegetable medley?
There are approximately 58 calories in this recipe.
What vegetables are included in this recipe?
The recipe includes red and yellow peppers, zucchini, fennel bulb, eggplant, and baby leeks.
How many peppers do I need?
The recipe requires 2 red peppers and 2 yellow peppers.
How should the peppers be prepared?
Peppers should be charred whole on the grill, steamed in a covered bowl, then peeled and cut into strips.
How thick should I slice the zucchini?
The zucchini should be sliced into 1/4-inch thick rounds.
What is the best way to slice the fennel bulb?
The fennel bulb should be sliced into 1/4-inch thick slices, and the tops should be reserved for later use.
How long do the zucchini and fennel need to be grilled?
Grill them for about one minute on each side until charred but still slightly crunchy.
Why should I place the grilled zucchini and fennel on a towel?
Placing them flat on a towel prevents them from steaming and helps maintain their texture.
How thick should the eggplant slices be?
The eggplant should be cut into 1/2-inch thick slices.
How often should I rotate the eggplant on the grill?
Rotate the eggplant slices every 1-2 minutes to ensure even cooking and visible grill marks.
How do you prepare the baby leeks?
Boil them in salted water for 3-5 minutes, drain, rub with olive oil, and then grill until lightly marked.
How many baby leeks are used in this recipe?
The recipe calls for 8 baby leeks.
What ingredients are used for the dressing?
The dressing is made from extra virgin olive oil, white wine vinegar, sea salt, and crushed basil.
How do I make the basil-infused oil?
Crush 1/4 of the basil leaves with sea salt in a mortar and pestle, then mix with olive oil and white wine vinegar.
What type of vinegar is recommended?
The recipe suggests using 2 tablespoons of white wine vinegar.
How much olive oil is needed?
You will need approximately 8 tablespoons of extra virgin olive oil.
When do I add the garlic?
Finely slice the garlic and sprinkle it into the bowl along with the reserved fennel tops after the vegetables have been tossed in oil.
What should be done with the leftover basil leaves?
The remaining whole basil leaves are added to the bowl and gently tossed with the vegetables.
At what temperature should the medley be served?
This dish is intended to be enjoyed at room temperature.
Is this recipe suitable for vegetarians?
Yes, this Mediterranean Grilled Vegetable Medley is a plant-based recipe.
What is the total ingredient count?
There are 12 different ingredients in this recipe.
Does this recipe use a marinade?
No, it avoids heavy marinades to let the natural characteristics of each vegetable shine through.
Can I substitute the vegetables?
Yes, the recipe is versatile and can accommodate seasonal vegetables and herbs.
What kind of salt is used?
The recipe specifically uses sea salt.
What kind of pepper is used?
Freshly ground black pepper is recommended for seasoning.
How many garlic cloves are required?
One garlic clove is sufficient for this recipe.
How many bunches of basil are needed?
One bunch of basil is required for the infusion and as a whole herb.
Is the eggplant boiled before grilling?
No, unlike the leeks, the eggplant is sliced and placed directly on the grill.
What is the first step in the preparation?
The first step is to thoroughly wash all the vegetables under running water.