Ingredients
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For the Marinade:
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1/4 cup extra-virgin olive oil
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2 tablespoons balsamic vinegar
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2 cloves garlic, minced
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1 teaspoon dried oregano
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1 Salt and black pepper to taste
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For the Grilled Vegetables:
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2 medium zucchinis, sliced lengthwise
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1 large eggplant, sliced into rounds
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2 bell peppers (red, yellow, or green), quartered
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1 red onion, sliced into rounds
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8 -10 cherry tomatoes on the vine
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8 -10 button mushrooms, cleaned
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1 lemon, sliced into rounds
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1 Fresh basil leaves for garnish
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1 Crumbled vegan feta cheese (optional)
Directions
Dive into the Mediterranean with this vibrant grilled vegetable platter, a symphony of flavors and colors that will delight your taste buds.
Customize your vegetable selection based on what’s in season for the freshest Mediterranean flavors.
Steps
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1
Done
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In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper to create the marinade. |
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2
Done
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Place all the prepared vegetables, including the lemon slices, in a large mixing bowl. Drizzle the marinade over the vegetables and gently toss to coat them evenly. Allow them to marinate for about 15-20 minutes. |
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3
Done
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Preheat your grill to medium-high heat. |
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4
Done
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Grill the marinated vegetables, turning occasionally, until they have grill marks and are tender. The grilling times may vary: zucchini and mushrooms (3-5 minutes per side), eggplant (2-3 minutes per side), bell peppers (4-6 minutes per side), onion (3-5 minutes per side), cherry tomatoes (2-3 minutes), and lemon slices (1-2 minutes per side). |
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5
Done
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Arrange the grilled vegetables on a platter, garnish with fresh basil leaves, and sprinkle with crumbled vegan feta cheese if desired. |
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