Italian-Style Grilled Vegetables with Herb Olive Oil Recipe
A colorful mix of grilled vegetables with herb olive oil is a classic Italian side dish, but it also makes a great dish on its own. Italians often serve these vegetables cold as an antipasto – they’re delicately smoky, soft inside and lightly charred on the edges.
Italian-style grilled vegetables are the essence of Mediterranean cooking: a few simple ingredients, good olive oil, and fire. Zucchini, eggplant, peppers, and onions develop a smoky aroma and sweetness you can’t get from regular frying. The herb oil makes the flavor deep and expressive, like something you’d eat in a small bistro on the Tyrrhenian coast.
Chef's tips
Cut the vegetables into fairly thick slices or strips so they don’t dry out on the grill – eggplant in particular tends to over-dry. Heat the grill pan or grate really well; otherwise the vegetables will start to steam instead of browning and won’t get those characteristic grill marks. Drizzle the vegetables with the herb oil only after taking them off the grill so the herbs don’t burn and the flavor stays fresh and intense.
How to serve
Serve at room temperature as an appetizer for a dinner with wine or as a side to grilled fish or chicken. They’re perfect for summer get-togethers on the balcony or in the garden – you can prepare them in advance and just take them out of the fridge before guests arrive. To drink, serve a light red wine like Bardolino or homemade water with lemon slices and a sprig of rosemary.
Ingredients
- zucchini medium - 2 piece
- eggplant medium - 1 piece
- red bell pepper - 2 piece
- red onion - 1 piece
- olive oil - 5 tablespoons
- garlic - 2 cloves
- fresh thyme or rosemary chopped - 1 tablespoon
- vinegar optional - 1 tablespoon
- salt to taste
- freshly ground black pepper to taste
Preparation
- Wash the zucchini and slice lengthwise into slices about 0.5 cm thick. Wash the eggplant and slice it similarly into slices or half-slices.
- Cut the peppers in half, remove the seeds and membranes, and slice into wide strips. Peel the onion and cut into thick slices or quarters.
- In a small bowl, mix the olive oil, finely chopped garlic, chopped thyme or rosemary, a pinch of salt, and pepper.
- Place the vegetables in a large bowl or on a tray, drizzle with the herb oil, and mix thoroughly with your hands so every piece is coated with the marinade. Set aside for 10–15 minutes.
- Heat a grill pan or outdoor grill over medium-high heat. If using a pan, you can lightly brush it with olive oil.
- Place the vegetables in batches on the hot surface. Grill for 3–5 minutes on each side, until dark grill marks appear and the vegetables are tender but not falling apart.
- Transfer the cooked vegetables to a plate or serving platter. At the end you can drizzle them with a little balsamic vinegar and, if needed, another pinch of salt.
- Serve warm or at room temperature as a side dish to a main course or as a standalone appetizer.
Storage
Store the vegetables in an airtight container, preferably submerged in olive oil, in the fridge for up to 3 days. Reheat gently in a pan or serve cold straight from the fridge as antipasti or an addition to salads and sandwiches.
