Charred Regional Vegetable Medley with Herb Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A vibrant medley of regional vegetables char-grilled and tossed in a fresh herb vinaigrette, highlighting local flavors. This mediterranean-inspired vegetarian (vegetarian, mediterranean) ready in about 30 minutes pairs small, diced into 1-inch cubes eggplant, medium, cut into wedges red onion, olive oil 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 into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch strips red bell pepper
• 1 small, diced into 1-inch cubes eggplant
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh basil
• 2 tbsp lemon juice
• 2 cloves, minced garlic
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat (about 400°F). Toss 2 medium zucchini slices, 1 large red bell pepper strips, 1 small diced eggplant, and 1 medium red onion wedges with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Grill vegetables for 3-4 minutes per side until charred and tender.
2. Step 2: While vegetables grill, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil in a bowl until emulsified.
3. Step 3: Transfer grilled vegetables to a serving dish and drizzle with the herb vinaigrette. Toss gently to coat and serve warm or at room temperature.