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Grilled summer vegetables served in a simple marinade with oregano, garlic, tomatoes and red onion. This recipe is so easy and is absolutely delicious served on crostini or with grilled meat or fish.
I can’t get enough of grilled vegetables in the summer. They go with almost everything and can be served in so many different ways, like our orzo salad or grilled zucchini with ricotta.
This recipe is super quick and easy, especially if you have extra veg to use up. It’s a really simple marinade that gets better the longer it’s left, so I love to prep this a few hours in advance.
Saying that, it’s still delicious straight away, so don’t worry if you don’t have much time. See the full recipe below, including ways to serve it and other ingredients you can add. Enjoy!
Ingredients
Pin this now to find it later
Pin It- Zucchini and Eggplant – we use one of each, but red pepper or fennel would also work well.
- Cherry tomatoes – I love the sweetness these add, but you can use any fresh tomatoes you like.
- Red onion – you could also use a sweet white onion.
- Red wine vinegar – you could also use white wine vinegar.
- Dried oregano – you could also add in fresh basil or parsley.
How to serve it (some delicious ideas)
- On crostini – chargrill ciabatta bread, then spread some ricotta on top and top with the vegetables. This is perfect for a light lunch or an aperitivo.
- Grilled meat – it’s delicious served with grilled steak, chicken or pork tenderloin. A favourite is pork tenderloin cut into 1/2 inch thick rounds seasoned with salt, pepper and fennel seeds and grilled on a griddle pan or BBQ for 1-2 minutes each side. It’s so good.
- Make it a salad – add some chickpeas, lentils or cannellini beans for a more substantial salad or side.
More delicious summer recipes to try
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Summer Marinated Grilled Vegetables
Ingredients
- 1 medium zucchini (courgette)
- 1 medium eggplant (aubergine)
- 1 garlic clove, thinly sliced
- 150 g (about 5-6oz) cherry tomatoes, cut in half
- 1/2 red onion, finely sliced
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- Salt and pepper
- 1-2 tablespoon Olive oil
Instructions
- Heat a ridged griddle pan or use a BBQ.
- Cut the ends off the zucchini and eggplant and cut them into thin slices (about 0.5cm or 1/4 inch thick). Drizzle them with olive oil on both sides and grill them until soft and charred.
- Roughly chop the cooked zucchini and eggplant (I cut each slice into 3), then add them to a bowl.
- Add the finely sliced red onion, cherry tomatoes, finely sliced garlic, oregano, red wine vinegar, salt and pepper. Stir everything until well combined. I like to add another 1 tablespoon of olive oil.
- Let it sit at room temperature for at least 10 minutes and then serve. The vegetables taste better the longer they are left, so I ideally make this a few hours in advance, but it’s still delicious eaten right away.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
