Rinse all the vegetables and cut them into chunks (cut button mushrooms in half; cut onion into quarters and separate the layers; cherry tomatoes can be cut in half or left as whole)
Place all the veggies apart from cherry tomatoes onto a baking tray/sheet or disposable aluminum tray. Season them with salt, pepper, oregano and olive oil and mix everything well, making sure all the veggies are coated with the seasoning.
Grill for 10 minutes, stirring from time to time. Then add cherry tomatoes and grill for a further 10 minutes or until the vegetables are to your liking.
I used about 28 ounces (800g) of vegetables in total. If you are going to serve other side dishes altogether with these grilled vegetables, then you will feed more than 4 people.
The grilling time may vary depending on your grill and the heat inside your grill (I used charcoal grill to cook these vegetables).
This recipe can be halved or doubled, if needed. When doubling the recipe, you either need to cook this in two batches or cook in two trays or use a larger tray.
Minimum tray size: 13x9 inches (33x22cm).
For more tips and detailed information or if in doubt, please read the whole post.
Course: Dinner, Lunch
Keyword: Grilled Vegetables Recipe, How to make Grilled Vegetables
Mediterranean Grilled Vegetables
Amount Per Serving
Calories 115Calories from Fat 72
% Daily Value*
Saturated Fat 1g6%
Vitamin A 490IU10%
Vitamin C 98.4mg119%
* Percent Daily Values are based on a 2000 calorie diet.
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