Mediterranean Grilled Vegetables

This post may contain affiliate links. Please read our disclosure policy.

These Mediterranean grilled vegetables cook in one tray on the grill, so nothing falls through the grates and the vegetables stay easy to toss and serve. You need bell peppers, zucchini, red onion, mushrooms and cherry tomatoes, plus olive oil, dried oregano, salt and pepper.

The tray method makes this recipe easy and practical, especially with smaller pieces of vegetables. For the best texture, keep the vegetables in a single layer, add the tomatoes halfway and cook until the vegetables are tender with some browned edges.

The prep itself is simple and mostly consists of washing and cutting. This grilled vegetables recipe can be doubled or halved, if needed. It’s a tasty side dish that goes so well with various grilled meats.

I like to serve them with grilled chicken thighs as they are affordable and stay juicy after grilling. One of my favorite grilled recipes of this summer is grilled boneless chicken thighs. I used a simple marinade that gives them a ton of flavor.

They taste amazing served with these vegetables but you can also serve them with goat cheese salad or garlic smashed potatoes or anything you like.

How to make Mediterranean grilled vegetables

Rinse all the veggies. Make sure the button mushrooms are free from any dirt.

Then all you have to do is cut each vegetable into chunks. I like to cut the onion into quarters and separate all the layers. Zucchini is cut in half lengthwise and then each half into chunks.

You can keep cherry tomatoes as they are or halve them as well. I prefer halving them as they release some of their juices into the veggies.

Cut the mushrooms in halves and you are done. Place the prepped vegetables, apart from cherry tomatoes, into the tray that you will use for grilling. Add salt, pepper, dried oregano and olive oil and mix everything well.

You don’t need to marinate these first. The olive oil, dried oregano, salt and pepper season the vegetables as they cook. For a little extra Mediterranean flavor, you can finish them with a squeeze of lemon before serving.

Spread the vegetables in a single layer as much as possible. This helps them cook evenly and gives them a better chance to get some browned edges instead of steaming in their own juices.

Place the whole tray onto your grill and cook for 10 minutes, stirring from time to time. After 10 minutes, add cherry tomatoes to the tray and cook for a further 10 minutes or until they look to your liking.

If you think they need more time on the grill, then leave them there longer. The vegetables should be tender but not mushy, with some lightly browned edges.

What vegetables can you grill?

Summer vegetables are the best choice for grilling. Eggplant, peppers, corn, mushrooms, zucchini and onions all work well. You can also grill asparagus or lettuce.

For this recipe, I like using vegetables that cook in a similar time. Cherry tomatoes are softer, so I add them halfway through instead of at the beginning.

Tips for making grilled vegetables

• This recipe can be easily adjusted to your liking. If you prefer more zucchini, add more. If you don’t like it, feel free to omit it completely. My personal favorites among these grilled vegetables are definitely mushrooms, onions and peppers so I recommend keeping these.
• I used yellow and green bell peppers, but you can use any color you like or have on hand. Also, any kind of sweet pepper will work here.
• Keep the vegetables in a single layer when you can. If the tray is too crowded, they will soften but will not brown as well.
• I tested these on a charcoal grill. If using a gas grill, use medium heat and keep the same timing, but watch the vegetables during the last few minutes as every grill runs a little differently.
• Leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat them or serve them cold in salads, wraps or with grilled meat.

More recipes to try

Save or share for later.