Multipurpose Mediterranean Grilled Vegetables. This easy grilled vegetable recipe starts with selecting vegetables with a variety of colors and textures-eggplant, bell peppers, squash, asparagus, and tomatoes. The vegetables are given a quick toss in extra virgin olive oil and just a simple dash of salt before grilling over medium-high heat. Grilled vegetables take on incredible Mediterranean flavor with an easy marinade of balsamic vinegar, rosemary, and oregano.

Then all you have to do is cut each vegetable into chunks. I like to cut the onion into quarters and separate all the layers. Zucchini is cut in half lengthwise and then each half into chunks. You can cook Multipurpose Mediterranean Grilled Vegetables using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Multipurpose Mediterranean Grilled Vegetables

It's 3 tbsp of Olive.
It's 2-3 lbs of Assortment of grill friendly vegetables sliced oval.
Prepare to taste of Salt and pepper.
Prepare 2 tbsp of Balsamic Vinegar.
You need 1/2 cup or as required of White wine vinegar (optional).
Prepare 1 sprig of fresh rosemary leaves.
Prepare 1 tsp of sugar.

Place vegetables on grill over medium-hot coals. It's fresh and flavorful, with sunny lemon-herb shrimp, garlicky marinated chickpeas, and an array of tender grilled veggies. And what better wine to pair it with than the (un)official wine of summer: rosé! Place on a baking sheet and roast in preheated oven.

Multipurpose Mediterranean Grilled Vegetables instructions

Cut veggies; add to ziplock with all other ingredients for 30 min..
Grill veggies on a pan, bbq or any surface; keep basting with marinate..
When raw taste of vegetables goes away and there is no crunch; charred on edges; you get the best flavor; grill to your preference..

Wash all of the vegetables well. Slice the zucchini and squash in half. Transfer vegetables to a grill wok or basket. Place on a serving plate; sprinkle with cheese. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).