The Easiest Grilled Vegetables Ever
Grilled vegetables are probably the most widespread side dish across all of Italy. A simple assortment of vegetables cooked on a griddle with a super refreshing garlic and parsley dressing.
The Most Suitable Vegetables
In general, you can use most vegetables for this dish, but I recommend always using seasonal vegetables and vegetables with low water content. For this recipe, I used:1 eggplant1 zucchini1 tomato1 onion1 bell pepper
I like to use a variety of vegetables; they will all be delicious, and this way the dish will look even more inviting with a mix of veggies.
Some Prefer Rounds, Others Strips
There are different schools of thought regarding how to cut the vegetables. Some prefer to slice them into rounds, while others cut them lengthwise into strips. Unless your pan is large or you use two, to save time I prefer to cut them into strips; this way I can cook more at once. The secret is to cut them not too thick and not too thin—aim for about half a centimeter.
The Right Pan for the Right Dish
Use a non-stick pan or, even better, a grill pan—you know, the ones with ridges that give the vegetables a nice appearance—but a non-stick pan works just fine. This is because the vegetables cook without adding anything; yes, you heard right, no oil is needed. We'll add that later. Depending on the vegetable, usually about 2-3 minutes per side is enough to give them a beautiful color. Don't use high heat; opt for medium-low. We want them to cook without burning.
The Super Simple Dressing
Lots of parsley and lots of garlic, both finely chopped, a generous drizzle of good olive oil, and salt and pepper to taste.
This dressing is super easy but packed with flavor. It will make your vegetables super appetizing, and you'll always want more.
Fresh Flat-Leaf Parsley: 1 large handful (about ½ cup, finely chopped)Garlic: 1-2 large cloves (finely minced)Extra Virgin Olive Oil: 4-5 tablespoons (about ¼ cup + 1 tbsp)Fine Sea Salt: ¾ teaspoon (or to taste)Freshly Cracked Black Pepper: ¼ teaspoon (or to taste)
Stir well to combine. Let it sit for at least 10 minutes before using. This allows the flavors to meld together perfectly.
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The Easiest Grilled Vegetables Ever
Grilled vegetables are probably the most widespread side dish across all of Italy. A simple assortment of vegetables cooked on a griddle with a super refreshing garlic and parsley dressing.
- Total Time: 25 minutes
Ingredients
For the Grilled Vegetables:
- 1 medium eggplant
- 1 medium zucchini
- 1 large bell pepper (any color)
- 1 medium red onion
- 1 large tomato
For the Garlic-Parsley Dressing:
- 1 large handful fresh flat-leaf parsley (about ½ cup, finely chopped)
- 1-2 large cloves garlic, finely minced
- 4-5 tablespoons extra virgin olive oil (about ¼ cup + 1 tbsp)
- ¾ teaspoon fine sea salt, or to taste
- ¼ teaspoon freshly cracked black pepper, or to taste
Instructions
- Prepare the Vegetables: Wash and dry all vegetables. Slice the eggplant, zucchini, and bell pepper into
long strips, about ½ cm (¼ inch) thick. Cut the onion into wedges and the tomato into thick slices. - Preheat the Pan: Place a large non-stick or grill pan over medium-low heat. Let it get hot.
- Cook the Vegetables: Arrange the vegetable slices in a single layer in the hot pan (cook in batches if necessary). Cook for 2-3 minutes per side, or until they have beautiful grill marks and have softened.
- Make the Dressing: While the vegetables are cooking, finely chop the parsley and mince the garlic. Combine them in a small bowl with the olive oil, salt, and pepper. Stir well and let it sit for at least 10 minutes to allow the flavors to meld.
- Combine and Serve: Once all the vegetables are cooked, transfer them to a large serving plate. Drizzle the garlic and parsley dressing generously over the warm vegetables. Toss gently to coat. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
