Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Summer Vegetables is an easy & healthy recipe with Mediterranean flavor of Black Olive Tapenade vinaigrette. Spoonabilities.com

Grilled Summer Vegetables with Black Olive Vinaigrette


  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 10 serving 1x

Description

Grilled Summer Vegetables is an easy & healthy recipe with Mediterranean flavor from the tasty Kalamata Olive & Oregano Spread.


Ingredients

Scale

Vegetables:

  • 2 zucchinis
  • 1 yellow squash
  • 1 eggplant
  • 1 bunch green onions
  • 2 yellow beets
  • 2 ears of corn
  • 1 red onions
  • 3 TableSpoons Melies EVOO for brushing the vegetables
  • Salt & pepper

Vinaigrette:

  • 1/2 cup Kalamata Olive & Oregano Spread Click to buy in our online shop
  • 2 TableSpoons champagne vinegar
  • ¼ cup Melies EVOO Click to buy in our online shop
  • the zest of 1 lemon
  • 2 TableSpoons lemon juice
  • Salt & pepper as needed

Instructions

Vegetable Prep and Grilling:

  1. Wash & dry the vegetables.
  2. Preheat the grill as you always do. I use an electric grill from Hamilton Beach and set the grill at 400 degrees.
  3. I set the oven at 200 degrees to keep the vegetables warm after they come off the grill
  4. Cut lengthwise in 1-inch thick slices the eggplant, zucchini & yellow squash.
  5. Cut in 1-inch thick round slices the yellow beets (peel the skin) & red onion. You don’t need to cut the green onions.
  6. Brush the vegetables on both sides with olive oil and sprinkle with salt.
  7. In a medium pot boil the corn in water for 10 minutes.
  8. Start to grill the vegetables. See grilling times below.
    1. Eggplant: 10 minutes – turn after 5 minutes.
    2. Zucchini & yellow squash: 7 minutes and turn after 3 minutes. You can leave longer but I like them with a slightly crunchy texture.
    3. Red onions: 5-7 minutes each size.
    4. Green onions / scallions: Grill rotating until you see the grill marks (5 minutes total). The time will depend the kind of grill that you have.
    5. Yellow beets: Cook 7 minutes each size. It will depend how thick you cut the beets. I did mine on the thinner side
    6. Corn: Grill rotating until you see the grill marks. Remember the corn is already cooked. We just need the char marks.
  9. Lay the vegetables on a platter and pile them by sections.

Vinaigrette:

  1. Mix all the ingredients for the vinaigrette and whisk well.
  2. Drizzle the vinaigrette over the grilled vegetables.

Notes

Vitamin A 1%, Vitamin C 38%, Calcium 5%, Iron 8%, Vitamin E 1%, Vitamin K 15%

  • Category: Side dishes
  • Cuisine: Mediterranean

Nutrition

  • Calories: 116
  • Sugar: 5.3 g
  • Sodium: 78.4 mg
  • Fat: 7 g
  • Carbohydrates: 14.7 g
  • Fiber: 4.2 g
  • Protein: 2.5 g
Recipe Card powered byTasty Recipes