Charred Seasonal Vegetables Medley (Printable)

A colorful mix of smoky charred vegetables, seasoned with herbs and spices for a flavorful serving.

# What You’ll Need:

→ Vegetables

01 - 1 medium zucchini, sliced into ½-inch rounds
02 - 1 red bell pepper, cut into large chunks
03 - 1 yellow bell pepper, cut into large chunks
04 - 1 small red onion, cut into wedges
05 - 1 small eggplant, sliced into ½-inch rounds
06 - 7 oz (200 g) cherry tomatoes, left whole

→ Marinade

07 - 3 tbsp olive oil
08 - 1 tbsp balsamic vinegar
09 - 2 garlic cloves, minced
10 - 1 tsp smoked paprika
11 - ½ tsp sea salt
12 - ¼ tsp freshly ground black pepper

→ Garnish

13 - 2 tbsp fresh basil leaves, torn
14 - Zest of 1 lemon

# How-To Steps:

01 - In a large mixing bowl, whisk together olive oil, balsamic vinegar, minced garlic, smoked paprika, sea salt, and black pepper until well combined.
02 - Add zucchini, bell peppers, red onion, eggplant, and cherry tomatoes to the bowl. Toss thoroughly to coat all vegetables evenly in the marinade.
03 - Heat a grill pan or outdoor grill over medium-high heat until hot and ready for cooking.
04 - Arrange the vegetables in a single layer on the grill. Cook each side for 3 to 5 minutes, turning once, until vegetables are tender and charred. Grill in batches if necessary.
05 - Transfer the charred vegetables to a serving platter. Sprinkle with lemon zest and torn basil leaves. Serve warm or at room temperature.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish, with most of the work happening while you're standing at the grill
  • The high heat creates those irresistible charred edges and smoky depth that make vegetables taste like the best version of themselves
  • Naturally vegan and gluten free, yet impressive enough to serve alongside anything or stand alone as a light meal
02 -
  • The marinade won't be absorbed completely, and that's the whole point. That excess oil hitting the hot grill is what creates those caramelized, charred patches. Don't drain the vegetables before grilling.
  • Charring happens fast once it starts. Check on them more often than you think you need to. A vegetable can go from perfectly charred to burnt in about two minutes, but undercooked vegetables won't have that smoky depth you're after.
03 -
  • Keep the oil generous. Vegetables need enough to coat and char properly. Skimping on oil leads to dry, unevenly charred results.
  • Add a sprinkle of crumbled feta or toasted pine nuts just before serving for richness, or keep it vegan—both versions are equally delicious.

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