Grilled Italian Vegetables Recipe

All you need is a simple marinade and a grill pan to make the best Grilled Italian Vegetables Recipe. If you like easy side dishes, this recipe is for you!

Do you enjoy making tasty and healthy vegetable side dishes for your family?

If you are like me, you are always looking for food preparation techniques that bring out the best flavor.

Over the years, I have shared dozens of side dish recipes that use the roasting cooking method.. 

Some of my favorite recipes include these Oven Roasted Vegetables, Mediterranean Roasted Vegetables and this recipe for Roasted Root Vegetables.

You really must give these a try.

Today, the focus is on using an indoor grill pan.

They make the perfect accompaniment to any fish dinner, grilled meats or chicken. 

They are also great when combined with pasta to make a quick Vegetable Pasta supper or when used as a pizza topping like this Salad Pizza. 

Admittedly, this method requires a time commitment, but the final results will make your taste buds sing! 

Ingredients

A printable recipe card, found at the bottom of the page, has the specific amounts for each ingredient. 

• Eggplant. A small Italian or Japanese eggplant works really well.
• Zucchini. Any variety will do.
• Yellow Summer Squash. Such vibrant color!
• Parsley. Italian flat-leaf is a must.
• Olive oil. A high-quality extra virgin olive oil, if possible.
• Salt and Pepper. To taste. 
• Cherry Tomatoes. Just a few. These grilled cherry tomatoes provide a wonderful pop of color. 

Instructions

Let’s begin by prepping the vegetables. 

Today, we are grilling eggplant, cherry tomatoes, zucchini,  as well as yellow summer squash.

Once properly rinsed, use a tea towel to remove the excess water.

Slice them into rounds, about a quarter of an inch thick. As you can see, we need just one of each.

The cherry tomatoes do not need to be cut. You will need about a handful.

Next, chop the Italian flat parsley and combine it with the sliced vegetables. We need about 4 tablespoons. The parsley stalks provide an incredible amount of flavor, feel free to chop them up and include them as well.

The extra virgin olive oil is next. Add about a quarter cup (4 tablespoons). Toss everything together and marinate (with the parsley) for about one hour at room temperature.

Heat a ridged grill pan over medium-high heat for about 3-5 minutes. 

Place the vegetables in a single layer and grill for 2-3 minutes per side until lightly browned. Season with salt and pepper to taste.

Transfer to a large serving dish and garnish with fresh herbs, sea salt and a drizzle of olive oil, if desired.

Tips

• Slice the vegetables evenly. The thickness of the sliced veggies will determine the grilling time. Uniformity means they will cook in the same amount of time.
• Know the grill times. Expect grill times to be different. Zucchini and summer squash sliced ¼ inch thick need 2-3 minutes per side; eggplant requires about 3-4 minutes. Cherry tomatoes need about 3-4 minutes to become slightly charred.
• Use the proper amount of oil. Use just enough olive oil so that the vegetables have a thin coating and grill perfectly. Avoid using too much as the final product will be greasy tasting; not enough and they will turn out dry.
• Preheat the grill pan. Preheating the pan ensures the heat is evenly distributed throughout the pan. This, in turn, allows for even grilling.

Easy side dish recipes 

• Parmesan Roasted Cauliflower
• Sauteed Escarole Recipe
• Garlic Roasted Brussels Sprouts
• Grilled Radicchio
• Italian Bell Pepper Stew Recipe
• Warm Farro Salad

Recipe origins 

If you have been here before, you probably know that I had an Italian upbringing.

My dad was an avid gardener and my mom loved to cook. Both my parents were passionate about food. 

As a result, my mom would make so many variations of vegetable side dishes using garden-fresh vegetables.

This simple marinade of parsley and olive oil was her go-to recipe for grilling vegetables. 

Don’t let its simplicity fool you.

Using quality ingredients, that are fresh is a major contributing factor in the overall taste of food.

I am a firm believer in my mom’s mantra.

I hope you get a chance to try this recipe.

Enjoy!

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made these Italian grilled vegetables, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

Grilled Vegetables Recipe

All you need is a simple marinade and a grill pan to make the best Grilled Vegetables Recipe. If you like easy side dishes, this recipe is for you!

5 from 1 vote

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Course: Appetizer or Vegetable Side

Cuisine: Italian

Prep Time: 1 hour hour 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 4 servings

Calories: 145kcal

Author: Maria Vannelli RD

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Equipment

• indoor grill pan

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Ingredients

• 1 zucchini sliced round, ¼ inch thick, ends removed
• 1 summer squash sliced round, ¼ inch thick, ends removed
• eggplant
• 10 cherry tomatoes
• 4 tablespoons parsley Italian flat leaf, chopped
• ¼ cup olive oil extra virgin
• salt and pepper to taste
• extra parsley for garnish
• extra sea salt to garnish

Instructions

• In a large mixing bowl, combine the sliced vegetables with the chopped parsley and the olive oil.
• Allow the flavors to marinate at room temperature for 1 hour.
• Heat a ridged grill pan over medium high heat for about 3-5 minutes. 
• Place the vegetables in a single layer and grill for 3 minutes per side or until lightly charred. Season with salt and pepper to taste. Repeat until all vegetables are grilled.
• Transfer vegetables to a large serving dish and garnish with fresh herbs, sea salt and a drizzle of olive oil, if desired.
• Can be served hot or at room temperature.

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Total prep time includes 1 hour of inactive time.

• Slice them evenly. The thickness of the sliced veggies will determine the grilling time. Uniformity means they will cook in the same amount of time.
• Know the grill times. Expect grill times to be different. Zucchini and summer squash sliced ¼ inch thick need 2-3 minutes per side; eggplant requires about 3-4 minutes. Cherry tomatoes need about 3-4 minutes to become slightly charred.
• Use the proper amount oil. Use just enough olive oil so that the vegetables have a thin coating and grill perfectly. Avoid using too much as the final product will be greasy tasting; not enough and they will turn out dry.
• Preheat the grill pan. Preheating the pan ensures the heat is evenly distributed throughout the pan. This, in turn, allows for even grilling.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

Nutrition

Serving: 1serving | Calories: 145kcal | Carbohydrates: 5g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 12mg | Potassium: 371mg | Fiber: 1g | Sugar: 3g | Vitamin A: 741IU | Vitamin C: 32mg | Calcium: 25mg | Iron: 1mg

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