easy grilled vegetables

A simple jet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.

Escalivada

Red Bell Pepper

Eggplants (Aurbegines)

Onions

Tomatoes

Garlic Heads

Extra Virgin Olive Oil

Salt

Pre-heat the oven at 170 ºC.

Wash and dry the eggplants, bell peppers, and tomatoes.

Pinch the eggplants with a fork (so it doesn't explode in the oven).

Take off the outer layer of the onions.

Put all the vegetables except the tomatoes on a tray. Splash with olive oil and add the sea salt and place it in the oven for 1 hour.

Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.

Check all the vegetables for softness as time may vary depending on your oven and the vegetables' size.

Let everything cool and take off the pealing and seeds of the vegetables.

Put all the ingredients on a serving tray and add the juices left on the baking tray.

Add a splash of red wine vinegar.

Here is an easy Mediterranean grilled vegetables recipe with so much flavor! These grilled vegetables are served with a zesty dressing and make a delicious side dish.

Mediterranean Grilled Vegetables

zucchinis

eggplant

roma tomatoes

mini peppers

oz brussel sprouts

lemons

olive oil (extra virgin)

lemon (juice of)

sumac

tsp salt

tsp black pepper

Prepare the grill

Preheat the grill to medium - medium high.

Prepare the vegetables

Wash and dry all the vegetables. Slice the zucchini and eggplants into strips no thicker than 1/2 inch. Cut the tomatoes in half. Trim the bottom of brussel sprouts and if they&#039;re large, cut them in half. Slice the lemon and leave the mini peppers as they are.

Place all the vegetables on a baking sheet and drizzle with olive oil. Using your hands, mix the vegetables well to make sure they&#039;re all coated.

Grill the vegetables

Place the vegetables on the hot grill grates and grill for 4 minutes. Flip and grill for another 4 to 5 minutes until they are grilled on the outside and tender on the inside.

Make the vinaigrette

Meanwhile, make the vinaigrette by mixing the olive oil, lemon juice, sumac, salt and pepper in a small jar.

Serve

Transfer the grilled vegetables to a platter and drizzle the vinaigrette on them. Serve immediately.

So tasty and comforting! I love grilling up a plate of veggies for summer dinners to serve with an ice cold glass of rose and a side salad!

Grilled veggies are one of my favorite things, and paired with the Mediterranean flavors can't be beat!

Oh I love Brussel sprouts but never had them roasted, So making this to go with our veggie burgers tomorrow.

Wow, do these grilled veggies look fantastic! The addition of the vinaigrette sounds like just the right amount of pop for the veggies.

Grilling brings out such great flavor in these vegetables and the drizzle is super delicious!

I just love how simple &amp; gorgeous this is! Definitely making this the next time I grill out. :)

These vegetables are the perfect side dish for summer! LOVED them!

The Zatar chicken and yoghurt sauce were delicious, thank you!
I didn't have fresh garlic, so used powdered roasted garlic, and no cilantro in the sauce but it still was delicious.

The sumac in the dressing really made these amazing!

The grilled lemon and Brussel sprouts are my favorite part! Thanks for this easy and delicious grilled veggie recipe!

Easy Grilled Vegetables in foil are wrapped up in individual packages along with herbs and spices.

Easy Grilled Vegetables in Foil

red, green, orange and

baby carrots,

plum tomatoes, diced small, roma

green beans, snapped

dairy-free butter, divided

oregano

black pepper

sea salt

Tear off 4 squares of foil that are 12&quot; x 12&quot;.

Divide the vegetables by four and place in the center of each foil square.

Drizzle a little bit of the melted dairy-free butter over each pile of vegetables.

Pinch and scatter a little bit of the oregano, salt and pepper all over the veggies.

Spread the vegetables in a longer flat rectangle on the foil. This is so there is a larger area touching the heat and they cook evenly.

Pull up the long side of the foil to meet at the top and fold over three to four times to make a good seal.

Flatten down, lightly. Be careful not to tear the foil.

Fold over each end three to four times. See the photo above so that you can visually see what I mean.

Place on the grill over medium indirect heat (or grill pan) and cook about 14 minutes (7 minutes on each side) or until tender.

You can set them aside, unopened, and they will stay warm a while.

I love this idea!  Easy, delicious and sorta cute in those little "packages" :-)

What a great way to get the smoky BBQ flavor on your veggies without any mess!!

https://www.youtube.com/watch?v=08kX2bip4LI

This fuss-free recipe features a medley of colorful bell peppers, baby carrots, plum tomatoes, and green beans, all seasoned to perfection. Wrapped in foil and grilled to tender-crisp goodness, these veggie packets are not only a feast for the eyes but also a treat for the taste buds. Ideal for BBQs, picnics, or a simple family dinner. Quick to prep and even easier to clean up, this is your go-to side dish for outdoor cooking!

For step-by-step photos and instructions visit https://veganinthefreezer.com/foil-wrapped-grilled-vegetables/

Top 3 easy grilled vegetables recipes from across the web

The most viewed easy grilled vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Escalivada

Mediterranean Grilled Vegetables

Easy Grilled Vegetables in Foil

Top 3 easy grilled vegetables recipes from across the web

The most viewed easy grilled vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escalivada

Mediterranean Grilled Vegetables

Easy Grilled Vegetables in Foil

The most viewed easy grilled vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine