30 minutes
A vibrant, flavorful dish that brings the taste of Catalonia and Mediterranean Spain right to your table.
Asparagus, whole
0 oz
Scallions, whole
0 oz
Bell Pepper, sliced into strips
0 oz
Tomatoes, halved
0 oz
Tender Baby Artichokes, quartered
0 oz
Eggplants, sliced
0 oz
Zucchini, cut into thick rounds
0 oz
Mushrooms, whole
0 oz
tablespoons
to taste
tablespoons
1. Prepare the vegetables
Rinse the asparagus, scallions, bell peppers, tomatoes, tender baby artichokes, eggplants, zucchini, and mushrooms thoroughly under cold water and pat them dry with a clean kitchen towel. Leave the asparagus, scallions, and mushrooms whole. Slice the bell peppers into strips, halve the tomatoes, quarter the tender baby artichokes, slice the eggplants, and cut the zucchini into thick rounds.
2. Coat vegetables with olive oil
In a large bowl, drizzle the prepared vegetables with olive oil. Toss them gently to ensure each piece is well-coated.
3. Grill the vegetables
Warm up your griddle or grill to a medium-high heat. Place the oiled vegetables directly on the hot surface. If you prefer, you can also use an oven preheated to 450°F-500°F for a similar effect. Grill the vegetables for about 5-10 minutes, turning them once to ensure even grilling.
4. Season and serve
Once the vegetables are perfectly grilled, transfer them to a serving platter. While they are still warm, sprinkle them lightly with sea salt. Finally, drizzle a generous amount of extra virgin olive oil over the top.
Opt for a colorful medley of Mediterranean vegetables such as zucchini, bell peppers, eggplant, red onion, cherry tomatoes, and asparagus. Each vegetable will contribute a different texture and flavor profile, enhancing the overall dish.
Preheat your grill to a medium-high heat. You want to achieve nice grill marks and a bit of char for that smoky flavor, but you don't want to burn your vegetables or leave them raw in the middle.
Prepare a marinade using high-quality extra virgin olive oil, minced garlic, fresh lemon juice, balsamic vinegar, and a blend of Mediterranean herbs such as oregano, thyme, rosemary, and basil. Marinate the vegetables for at least 30 minutes to allow them to absorb the flavors.
Cut your vegetables into uniform sizes to ensure even cooking. For example, slice zucchini and eggplant into rounds or half-moons about 1/4 inch thick. Bell peppers can be cut into wide strips, and onions into thick rings.
Remember that different vegetables have different cooking times. Asparagus and cherry tomatoes will take less time than dense vegetables like eggplant and bell peppers. Be attentive and remove each vegetable as it's done to maintain the perfect texture.
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