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Grilled vegetables on a white serving dish with a silver spoon.

Mediterranean Grilled Vegetables

This delicious and easy side dish of Grilled Mediterranean Vegetables is simple to make and tastes great!
5 from 14 votes
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Prep Time: 10 minutes
Cook Time: 8 minutes
Additional Time: 2 minutes
Total Time: 20 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 1 zucchini sliced into ½ inch rounds
  • 1 yellow squash sliced into ½ inch rounds
  • 1 cup cherry tomatoes
  • 1 red onion quartered
  • 1 orange bell pepper sliced into ½ inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 tablespoon freshly squeezed lemon juice
  • optional - 1 tablespoon finely chopped parsley

Instructions

  • Preheat grill or grill pan to medium-high heat.
  • Toss the zucchini, squash, tomatoes, onion, and bell pepper with the olive oil, salt, oregano, garlic powder, and thyme in a large mixing bowl. 
    Chopped vegetables in a mixing bowl.
  • Thread the vegetables onto skewers. 
    Veggies threaded onto metal skewers.
  • Place them on the grill and cook them for 3 to 5 minutes or until grill lines have formed. Flip them over and grill for another 3 to 5 minutes until charred. Remove immediately and place on a large plate or cutting board. Allow vegetables to cool for 1 to 2 minutes. 
    Veggie skewers on grill.
  • Remove the vegetables from the skewers. Drizzle the lemon juice over the top. Top with optional parsley, if using. Serve immediately. 
    Grilled vegetables on a white serving dish with a silver spoon.

Video

Notes

Preparation Tips - For best results, cut your vegetables into similar sizes. If the vegetables are different sizes, they'll cook at different rates. Keep everything as proportional as possible.
Cooking Tips - You can oil your grill grates with tongs and an oil-soaked piece of paper towel right before placing the skewers on them. This will keep the veggies from sticking.
Recommended Tools - I like to use metal skewers when making kabobs or roasting vegetables. You can use wooden skewers, but you need to soak them in an inch of water for at least 30 minutes before adding them to a hot grill, so they don't catch fire.
Storage - Save leftover vegetables in an airtight container in the refrigerator for up to three days.
Reheating - The best way to reheat grilled vegetables is in a single layer on a parchment paper lined baking sheet in the oven. 

Nutrition

Serving: 1g | Calories: 113kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 322mg | Fiber: 3g | Sugar: 7g