Grilled summer vegetables tossed in a simple oregano, garlic and red wine vinegar marinade. These tender, slightly charred vegetables are perfect on crostini, alongside grilled meat or fish, or mixed into a hearty salad with beans.
I love grilled vegetables all summer — they’re versatile, fast to prepare and pair beautifully with many dishes. Use this recipe as a base and adapt with whatever summer produce you have. It benefits from resting in the marinade, so you can prepare it a few hours ahead, but it’s also delicious right away.
Ingredients
- Zucchini and eggplant – one medium of each. You can swap in red pepper or fennel if preferred.
- Cherry tomatoes – halved for sweetness and texture.
- Red onion – finely sliced. A sweet white onion is a fine substitute.
- Garlic – thinly sliced for a bright aromatic note.
- Red wine vinegar – balances the oil and brings brightness. White wine vinegar can also be used.
- Dried oregano – or swap in fresh basil or parsley for a greener flavor.
- Extra virgin olive oil – 1–2 tablespoons to dress the vegetables.
- Salt and pepper – to taste.
How to serve it (some delicious ideas)
- On crostini – char some ciabatta, spread ricotta and pile on the vegetables for a bright starter or light lunch.
- With grilled meat – pairs wonderfully with steak, chicken or pork tenderloin. Try thin rounds of seasoned pork grilled briefly for a tasty combination.
- As a salad – stir in chickpeas, lentils or cannellini beans to make a more substantial dish.
More delicious summer recipes to try
Salads
Authentic Tuscan Panzanella Salad
Salads
Insalata di Riso (Italian Rice Salad)
Soups
Pappa al Pomodoro (Italian Bread Soup)
Salads
Insalata Pantesca (Sicilian Potato Salad)
If you try this marinated summer veg recipe or any other from the site, please rate it and leave a comment — feedback is always welcome!
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Summer Marinated Grilled Vegetables
By Emily
Ingredients
- 1 medium zucchini (courgette)
- 1 medium eggplant (aubergine)
- 1 garlic clove, thinly sliced
- 150 g (about 5–6 oz) cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1 teaspoon dried oregano
- 1 tablespoon red wine vinegar
- Salt and pepper, to taste
- 1–2 tablespoons extra virgin olive oil
Instructions
- Heat a ridged griddle pan or prepare a BBQ.
- Trim the ends from the zucchini and eggplant, then slice them into roughly 1/4 inch (0.5 cm) slices. Brush both sides with olive oil and grill until soft and charred.
- Roughly chop the grilled zucchini and eggplant (cut each slice into thirds) and place in a mixing bowl.
- Add the sliced red onion, halved cherry tomatoes, sliced garlic, oregano, red wine vinegar, salt and pepper. Stir to combine, then drizzle with another tablespoon of olive oil if desired.
- Let the mixture rest at room temperature for at least 10 minutes before serving. The flavors develop further if left for a few hours, but it’s also lovely served immediately.
- After 10 minutes, taste and adjust the seasoning or vinegar if needed.
Helpful Info for All Recipes
- I use extra virgin olive oil unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are developed using a fan (convection) oven when relevant.
- Nutrition information is automatically calculated and should be used as an approximation.
Nutrition
Carbohydrates: 12 g |
Protein: 2 g |
Fat: 4 g |
Fiber: 5 g
Nutrition information is an estimate and should be used as a guide only.
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