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Grilled Summer Vegetables is an easy & healthy recipe with Mediterranean flavor of Black Olive Tapenade vinaigrette.

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


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




  • 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


  • 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


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.


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


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

  • Category: Side dishes
  • Cuisine: Mediterranean


  • 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
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