There's something special about making a big, beautiful Herb-Marinated Grilled Mediterranean Vegetable Platter for a cozy dinner or a gathering with your loved ones. It's a delicious way to enjoy the freshest produce of the season while showing off your grilling skills.
1/2 c. Olive oil
1 Bunch fresh parsley, roughly chopped
1/2 c. green onions or chives
1 Medium lemon, juiced
3 Medium garlic cloves
2 T. Red wine vinegar
Sea salt and black pepper, to taste
2 Sweet peppers, sliced into 4 long pieces
2 Medium zucchini, quartered lengthwise
1 Medium eggplant, sliced into rounds
2 Small red onions, quartered
1 bunch cherry tomatoes, on the vine or skewered onto BBQ sticks for grilling
4 Baby Portobello mushrooms, stems removed
Sea salt and black pepper to taste
Preheat an outdoor grill to medium-high.
In the bowl of a food processor, combine olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Season generously with salt and pepper.
Pulse to combine, leaving some texture in the herbs.
Add the vegetables to a shallow dish and drizzle with half of the herb marinade. Reserve the remaining marinade for serving.
Toss vegetable in marinade to coat and set aside to marinate for 30 minutes.
While vegetables are marinating, prepare grill by brushing grates to clean and lightly coating with oil or non-still cooking spray. Preheat grill to medium-high.
Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
The bell peppers, zucchinis, and tomatoes will need approximately 3-4 minutes per side, while the Portobello mushrooms, eggplant, and onions will need 5-6 minutes per side.
Remove the vegetables from the gill as they are ready and arrange on a serving platter. Drizzle with the remaining marinade and serve immediately.
- Prep Time: 40 minutes
- Cook Time: 15 minutes