Grilled Italian Vegetables

These vegetables are fine warm or at room temperature, so grill them before the main course.

Ingredients

• ½ cup (120 ml) olive oil
• 3 medium cloves garlic, minced
• 1/2 teaspoon (2.5 ml) dried oregano
• 1/2 teaspoon (2.5 ml) dried basil
• Salt and ground black pepper
• 2 large red onions, peeled and cut into 1/2-inch (1 cm) thick slices
• 3 medium zucchini, ends removed, sliced lengthwise into 1/2-inch (1 cm) thick strips,
• 3 small eggplants, ends removed, sliced lengthwise into 1/2-inch (1 cm)-thick strips,
• 1 large red bell pepper, cored, seeded and cut into large wedges

Method

1. Light the grill fire. In a small bowl, combine the oil, garlic, oregano and basil, and salt and pepper to taste.
2. Place the vegetables on a platter and brush both sides with the flavored oil.
3. Place a vegetable grid over the medium-hot fire and heat several minutes. Place the sliced onions on the grid and arrange as many other vegetables as possible on the open parts of the grill, grilling the remaining vegetables in batches as openings become available.
4. Grill uncovered, turning the onions frequently but the other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for the onions and 8 to 10 minutes for the zucchini, eggplant, and pepper.
5. As each vegetable looks done, transfer it to a large platter. Serve hot, warm, or at room temperature. The vegetables can be covered and kept at room temperature for several hours.

Source reference

Curation note (AI-assisted defect fix): this recipe is archived from blimacake.com and kept as its own version. The brush-oil step named a lone herb, “thyme,” that does not appear in the ingredient list (which lists dried oregano and dried basil). No single definitive published original could be confirmed, but an AI web search found that comparable published Italian grilled-vegetable recipes consistently use oregano and basil, matching this recipe’s own ingredient list, so the method’s stray “thyme” was reconciled to the listed herbs (“oregano and basil”). Nothing else was changed.