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Mediterranean-Inspired Grilled Vegetable Platter

Once in a while, my body craves a healthy dinner that is centered around vegetables, without sacrificing on big flavor.
This grilled vegetable platter works wonderfully as a healthy vegetarian entrée. The grilled vegetables are served with fresh parsley, mint, lemon, and feta cheese.

Ingredients

  • 2 medium-sized eggplant peeled and cut into ½” thick slices
  • 2 tsp kosher salt
  • 2 large red bell peppers cut into ½” thick slices
  • 2 medium-sized yellow squash (summer squash) cut into ½” thick slices
  • 2 medium-sized zucchini cut into ½” thick slices
  • 1 large red onion cut into ½” thick slices
  • ¼ cup olive oil
  • 2 Tbsp fresh oregano finely chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 cloves of garlic peeled and finely minced
  • Kosher salt & freshly-ground black pepper, to taste
  • ½ cup feta cheese crumbled, as garnish
  • ¼ cup fresh parsley roughly chopped, as garnish
  • 3 Tbsp fresh mint leaves finely sliced, as garnish

Instructions

  • Peel, cut, and salt your eggplant slices.
  • Allow the salted eggplant to rest for roughly 15 minutes while you prepare the other cut vegetables.
  • Preheat your grill to 425-450F.
  • Dry the eggplant slices with paper towels after they have been salted and rested for 15 minutes.
  • Arrange the eggplant, bell peppers, yellow squash, zucchini, and red onion slices on a large baking sheet.
  • *These slices should be thick enough to hold up on the grill, but thin enough to cook through.
  • Drizzle the vegetables with the olive oil and sprinkle with kosher salt and freshly-ground black pepper.
  • Toss the vegetables to combine and make sure they are evenly coated.
  • Once your vegetables are seasoned and ready to be cooked, transfer them to the grill.
  • Grill them for about 5 minutes per side, or until they are tender and lightly charred.
  • *The vegetables will take slightly different amounts of time to cook. Using a grill box can help during the cooking process, especially for the onions.
  • Transfer the grilled vegetables to a serving platter.
  • Top the grilled vegetables with crumbled feta cheese, fresh parsley, fresh mint, lemon zest, freshly-squeezed lemon juice, and another drizzle of olive oil.
  • Serve immediately.

Notes

Roasted vegetables are always nice to have in your fridge as leftovers. Add them to a salad when they are still cold, or re-heat them and serve them as a side for whatever entrée you are serving up the following evening.