Jamie Oliver's Grilled Vegetables

Bring the vibrant flavors of Mediterranean cuisine to your table with Jamie Oliver's Grilled Vegetables, a colorful and healthy dish that celebrates the natural goodness of fresh produce. This recipe combines zucchini, eggplant, bell peppers, red onions, and cherry tomatoes, all marinated in a zesty blend of olive oil, balsamic vinegar, garlic, and fragrant rosemary. The vegetables are grilled to smoky perfection, enhancing their natural sweetness while creating irresistible charred edges. Ready in just 40 minutes, this versatile recipe can be served as a warm side dish, a light vegetarian main, or paired with crusty bread for a rustic Mediterranean feast. Perfect for summer barbecues or weeknight dinners, these grilled vegetables are a delicious and easy way to elevate your mealtime routine!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 whole Zucchini
• 1 whole Eggplant
• 2 whole Red bell peppers
• 2 whole Yellow bell peppers
• 2 whole Red onions
• 200 grams Cherry tomatoes
• 4 tablespoons Olive oil
• 2 tablespoons Balsamic vinegar
• 3 whole Garlic cloves
• 2 sprigs Fresh rosemary
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

Wash all the vegetables thoroughly under running water and pat them dry with a clean kitchen towel.

Step 2

Slice the zucchini and eggplant lengthwise into even strips about 1/4 inch thick.

Step 3

Remove the stems and seeds from the red and yellow bell peppers, and slice them into wide strips.

Step 4

Peel the red onions and cut them into thick wedges.

Step 5

Leave the cherry tomatoes whole, as they will cook perfectly on the grill as is.

Step 6

In a small bowl, combine olive oil, balsamic vinegar, minced garlic, rosemary leaves (removed from the sprig and finely chopped), salt, and black pepper. Whisk together to form a marinade.

Step 7

Place all the sliced vegetables in a large mixing bowl or baking dish and pour the marinade over them. Toss gently to coat all the vegetables evenly.

Step 8

Preheat a grill or grill pan over medium-high heat. Lightly oil the grill or pan to prevent sticking.

Step 9

Start by placing the onion wedges and eggplant slices on the grill, as they take slightly longer to cook. Grill for 3-4 minutes per side, until they are nicely charred and tender.

Step 10

Add the bell peppers, zucchini slices, and whole cherry tomatoes to the grill. Cook the vegetables for 2-3 minutes per side, or until they have grill marks and are cooked through but still slightly firm.

Step 11

Transfer the grilled vegetables to a serving platter. Drizzle with any remaining marinade or a splash of balsamic vinegar, as desired.

Step 12

Serve the grilled vegetables warm or at room temperature as a side dish, or pair them with crusty bread or grains for a light main course.

Nutrition Facts

Serving size	(2053.3g)

Amount per serving	% Daily Value*
Calories	1139.6

Total Fat 60.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 6.0g
Cholesterol 0mg	0%
Sodium 6719.7mg	0%
Total Carbohydrate 140.6g	0%
Dietary Fiber 34.9g	0%
Total Sugars 95.0g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 291.3mg	0%
Iron 7.8mg	0%
Potassium 4292.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.6%

Protein: 7.0%

Carbs: 47.3%