Grilled mixed vegetables

Grilled mixed vegetables feature red peppers, zucchini, eggplant, and sweet potatoes, seasoned with garlic, capers, and spices. This easy grilling method enhances their natural sweetness, making for a versatile side or main dish.

30 Nov 2025
Cook time 20 min
Prep time 15 min

Ingredients:

2 red peppers
2 zucchini
1 eggplant
1.50 sweet potatos
2 garlic cloves
2 tbsp capers
2 tbsp vinegar
1 tsp spice mix

Grilled mixed vegetables are a delicious and healthy addition to any meal, offering a burst of flavors and a variety of textures. This simple yet delightful recipe uses fresh, vibrant ingredients like red peppers, zucchini, eggplant, and sweet potatoes, enhanced with aromatic garlic, tangy capers, and a hint of spice. Perfectly grilled to bring out their natural sweetness, these vegetables are a versatile side dish or a satisfying main course for both vegetarians and meat lovers alike.

Instructions:

1. Preparation:
- Preheat your grill to medium-high heat.
- Wash all the vegetables thoroughly under running water.

2. Chop Vegetables:
- Cut the red peppers into strips, removing the seeds and stem.
- Slice the zucchini into 1/4-inch thick rounds.
- Cut the eggplant into 1/4-inch thick slices.
- Peel and chop the sweet potatoes into rounds or wedges around 1/4-inch thick.
- Peel and finely chop the garlic cloves.

3. Seasoning:
- In a large mixing bowl, toss all the chopped vegetables together.
- Add the finely chopped garlic, capers, vinegar, and spice mix. Toss well to ensure the vegetables are evenly coated.

4. Grilling:
- Place the vegetables in a grill basket or directly on the grill grates.
- Grill for about 10-15 minutes, turning occasionally, until all the vegetables are tender and slightly charred.
- Keep an eye on the sweet potatoes, as they might take a bit longer to cook through.

5. Serving:
- Once the vegetables are nicely grilled and tender, remove them from the grill.
- Transfer to a serving dish and garnish with some fresh herbs if desired.

6. Optional:
- Drizzle with a light dressing of olive oil and a bit more vinegar, or sprinkle with some freshly grated Parmesan cheese before serving.

Grilled mixed vegetables are not only a feast for the eyes but also a delight for the palate. This easy-to-follow recipe transforms simple ingredients into a dish that's bursting with flavor and nutrition. Whether you're hosting a barbecue, looking for a healthy meal option, or just want to enjoy the natural goodness of fresh produce, these grilled mixed vegetables are sure to impress. Enjoy them hot off the grill or at room temperature—either way, they're a hit!

Grilled mixed vegetables FAQ:

How long should I grill the mixed vegetables?

Grill the mixed vegetables for about 10-15 minutes, turning occasionally to ensure even cooking. Keep an eye on the sweet potatoes, as they may require a few extra minutes to become tender.

What pan size is best for grilling these vegetables?

A grill basket works well for grilling mixed vegetables, allowing them to cook evenly without falling through the grates. Alternatively, if grilling directly on the grates, ensure the pieces are large enough not to slip through.

Can I substitute any of the vegetables in this recipe?

Yes, you can easily substitute vegetables based on your preference or availability. Some good options include bell peppers, asparagus, mushrooms, or green beans.

How do I know when the vegetables are done cooking?

The vegetables are done when they are tender and have slight charring on the edges. You can check the doneness by piercing the sweet potatoes with a fork; they should be soft.

How should I store leftover grilled vegetables?

Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the grill before serving.

Tips:

- Cut the vegetables into even sizes to ensure they cook evenly on the grill.

- Marinate the vegetables for at least 30 minutes to enhance their flavor before grilling.

- Preheat the grill to medium-high heat to get those beautiful char marks without burning the vegetables.

- Use a grill basket or skewers to prevent smaller vegetable pieces from falling through the grill grates.

- Brush the vegetables with olive oil to prevent sticking and to help them achieve a nice, crispy exterior.

- Turn the vegetables occasionally to ensure they cook evenly on all sides.

- Sprinkle a bit of finishing salt or fresh herbs like parsley or basil right before serving for an extra layer of flavor.

Nutrition per serving

2 Servings
Calories 250kcal
Protein 8g
Carbohydrates 54g
Fiber 16g
Sugar 22g
Fat 1.50g

Grilled mixed vegetables