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Home Gegrilde mediterrane groenten met kruidenolie

Mediterranean Vegetarian Summer Side dish Grilling Quick Healthy

The Mediterranean on your plate starts with good vegetables and the right heat. A heavy grill pan gives you those beautiful charred edges and that deep, smoky flavor you expect from a restaurant. Want to serve the vegetables more like a stew? Finish them briefly in a cast-iron braising pan with a splash of white wine. This recipe works all year round, but tastes best when the sun is shining and you pour yourself a good glass of wine.

x_ckl_recipe_markerGrilled Mediterranean Vegetables with Herb Oil Colorful zucchini, bell pepper and eggplant grilled to perfection, sprinkled with an aromatic herb oil. A dish that tastes like a holiday. How to make grilled Mediterranean vegetables with herb oil? Side dish Mediterranean 4 servings 15 min 35 min

Make the herb oil: mix 6 tbsp olive oil with the garlic, rosemary, thyme, oregano, lemon juice and a generous pinch of salt and pepper. Set aside.
Slice the zucchini and eggplant into rounds about 1 cm thick. Cut the bell peppers into wide strips and halve the cherry tomatoes.
Lightly brush the vegetable slices with olive oil and season with salt and pepper.
Heat the grill pan over medium-high heat until it's very hot. Place the vegetables in batches in the pan so they don't overlap.
Grill the zucchini and eggplant 3 to 4 minutes per side. The pepper strips need 2 to 3 minutes per side. Only turn them when they release easily from the pan.
Arrange the grilled vegetables on a large platter. Briefly sauté the cherry tomatoes (1 to 2 minutes) in the still-hot grill pan until they just begin to blister.
Distribute the tomatoes over the platter and drizzle the herb oil generously over all the vegetables.
Garnish with crumbled feta, fresh basil leaves and, if desired, an extra drizzle of olive oil. Serve immediately or at room temperature with crusty bread.

Mediterranean Vegetarian Summer Side dish Grilling Quick Healthy 1 zucchini 1 eggplant 2 red bell peppers 200 g cherry tomatoes 100 g feta Handful fresh basil 6 tbsp olive oil (for the herb oil) 2 tbsp olive oil (for brushing) 2 cloves garlic, finely chopped 1 tsp dried rosemary 1 tsp dried thyme 1 tsp dried oregano Juice of half a lemon Salt and pepper to taste Crusty bread, to serve Grill pan Cutting board Sharp knife Mixing bowl Basting brush Large serving platter Cast iron Casserole cast-iron-casserole Chopping Board chopping-board Serving dishes serving-dishes Mixing Bowl mixing-bowl Blackwell Dutch oven BBQ set cast iron – casserole + lifter Blackwell Pannenset Alva Casserole - Dutch Oven - Nori - Cast Iron ø 26 cm - Enameled non-stick coating + Free Handles Alva Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 20 cm / 2.7 Liter - Enamelled Cosy & Trendy Braadpan Cosy & Trendy Casserole Fontestic Cast Iron Traditional Red Ø 28 cm / 6.8 Liter - Enamelled Cosy & Trendy Braadpan Mediterranean mixed grill of meat and vegetables foodies-mediterrane-mixgrill-van-vlees-en-groenten Roasted pepper bites with ricotta and basil foodies-geroosterde-paprika-hapjes-met-ricotta-en-basilicum 5-Ingredient Margherita foodies-5-ingredienten-margherita Poke Bowl Tuna foodies-poke-bowl-tonijn

Recipe

Grilled Mediterranean Vegetables with Herb Oil

Colorful zucchini, bell pepper and eggplant grilled to perfection, sprinkled with an aromatic herb oil. A dish that tastes like a holiday.

Course	Side dish
Kitchen	Mediterranean
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Grill pan
Cutting board
Sharp knife
Mixing bowl
Basting brush
Large serving platter

Ingredients

1 zucchini
1 eggplant
2 red bell peppers
200 g cherry tomatoes
100 g feta
Handful fresh basil
6 tbsp olive oil (for the herb oil)
2 tbsp olive oil (for brushing)
2 cloves garlic, finely chopped
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried oregano
Juice of half a lemon
Salt and pepper to taste
Crusty bread, to serve

How to make grilled Mediterranean vegetables with herb oil?

Make the herb oil: mix 6 tbsp olive oil with the garlic, rosemary, thyme, oregano, lemon juice and a generous pinch of salt and pepper. Set aside.
Slice the zucchini and eggplant into rounds about 1 cm thick. Cut the bell peppers into wide strips and halve the cherry tomatoes.
Lightly brush the vegetable slices with olive oil and season with salt and pepper.
Heat the grill pan over medium-high heat until it's very hot. Place the vegetables in batches in the pan so they don't overlap.
Grill the zucchini and eggplant 3 to 4 minutes per side. The pepper strips need 2 to 3 minutes per side. Only turn them when they release easily from the pan.
Arrange the grilled vegetables on a large platter. Briefly sauté the cherry tomatoes (1 to 2 minutes) in the still-hot grill pan until they just begin to blister.
Distribute the tomatoes over the platter and drizzle the herb oil generously over all the vegetables.
Garnish with crumbled feta, fresh basil leaves and, if desired, an extra drizzle of olive oil. Serve immediately or at room temperature with crusty bread.

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A cast-iron grill pan is your best friend for this recipe. The material holds heat perfectly and gives every vegetable that characteristic grill mark and smoky flavor. Make sure the pan is really hot before the vegetables go in, because that's the secret to nice grill marks without the vegetables turning soggy.

This dish is delicious as a side with grilled meat or fish, but also stands well on its own with some hummus and pita bread. Feel free to make a larger batch, as the grilled vegetables are just as tasty the next day at room temperature as a leftover for lunch.