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Mediterranean Grilled Vegetable Platter – Colorful, Fresh, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 large eggplant, cut into 1/2-inch thick rounds
  • 2 zucchinis, cut lengthwise into 1/3-inch slabs
  • 2 red bell peppers, cored and quartered
  • 1 yellow bell pepper, cored and quartered
  • 1 red onion, cut into 1/2-inch thick rounds
  • 8–10 asparagus spears, trimmed
  • 1 pint cherry tomatoes, skewered
  • 8 oz halloumi cheese, sliced 1/2-inch thick (optional but highly recommended)
  • 3 tbsp extra-virgin olive oil, plus more for brushing
  • 1 large lemon (zest and juice)
  • 2 garlic cloves, finely grated or minced
  • 1 tsp dried oregano (or 2 tsp fresh, chopped)
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes (optional)
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • Handful of Kalamata olives, pitted
  • Hummus or tzatziki, for serving (optional)
  • Lemon wedges, for serving

Method
 

  1. Heat the grill: Preheat a gas or charcoal grill to medium-high. Clean and oil the grates so the vegetables don’t stick.
  2. Prep the vegetables: Pat everything dry so the oil and seasoning stick. Thread cherry tomatoes onto skewers so they’re easier to handle.
  3. Make the lemon-herb drizzle: In a small bowl, mix 3 tbsp olive oil, lemon zest and juice, garlic, oregano, smoked paprika, red pepper flakes, a big pinch of salt, and several grinds of pepper. Set aside.
  4. Season the veg: Brush eggplant, zucchini, peppers, onion, and asparagus lightly with olive oil. Sprinkle with salt and pepper. Keep tomatoes unseasoned until after grilling to prevent flare-ups.
  5. Grill in batches: Start with the eggplant and peppers (they take longest). Grill 4–5 minutes per side, until tender with clear grill marks. Move to a tray.
  6. Grill the zucchini and onion: Cook 3–4 minutes per side. You want them tender but not mushy.
  7. Add the asparagus and tomatoes: Asparagus needs about 2–3 minutes total, turning once. Grill the tomato skewers 2–3 minutes, just until skins blister.
  8. Grill the halloumi (optional): Brush lightly with oil and grill 1–2 minutes per side until golden and lightly charred.
  9. Dress it up: Arrange everything on a large platter. Spoon the lemon-herb drizzle over the warm vegetables. Sprinkle with parsley and scatter olives on top.
  10. Serve: Add dollops of hummus or a bowl of tzatziki on the side, plus lemon wedges. Taste and adjust salt, pepper, or lemon to your liking.