Charcoal-Grilled Mediterranean Vegetable Platter

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A colorful assortment of Mediterranean vegetables charred over charcoal for a smoky, tender, and vibrant side dish. This Mediterranean-inspired grilling recipe (vegetarian, vegan option), ready in about 35 minutes, pairs zucchini, red bell pepper, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced lengthwise 1/4 inch thick zucchini
• 1 large, cut into 2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds eggplant
• 1 large, sliced into 1/2-inch rings red onion
• 1/4 cup extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• for serving lemon wedges
• 2 tbsp chopped, for garnish fresh parsley

Espresso machines worth buying → Best Espresso Machines for Home in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 1/4 cup extra virgin olive oil, 1 tsp dried oregano, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
2. Step 2: Add 2 medium zucchini sliced lengthwise 1/4 inch thick, 1 large red bell pepper cut into 2-inch strips, 1 medium eggplant sliced into 1/2-inch rounds, and 1 large red onion sliced into 1/2-inch rings to the bowl. Toss gently to coat all vegetables evenly.
3. Step 3: Preheat charcoal grill to medium heat with glowing embers, about 375°F.
4. Step 4: Arrange the vegetables directly on the grill grates and cook for 4-5 minutes per side, turning once, until tender and charred in spots.
5. Step 5: Transfer grilled vegetables to a large serving platter, drizzle any remaining olive oil mixture over top, and garnish with 2 tbsp chopped fresh parsley.
6. Step 6: Serve with fresh lemon wedges to squeeze over the vegetables for a bright finish.