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Grilled Vegetables

A perfect way to cook veggies to experience the freshness.
Prep Time20 mins
Cook Time20 mins
Course: Side Dish, Vegetable
Cuisine: American
Keyword: Grilled Vegetables
Servings: 8 servings
Author: Anna


  • 2 medium to large zucchini,, sliced lengthwise about ¼" thick
  • 1 large sweet onion,, peeled and sliced about ⅜" thick
  • 1 large eggplant,, sliced into rounds about ⅜" thick
  • ½ cup extra-virgin olive oil,, divided
  • 6 garlic cloves
  • 2 teaspoons sea salt,, divided
  • ½ teaspoon freshly ground black pepper,, divided


  • Put ¼ cup of the olive oil in the bottom of a large mixing bowl.
  • Smash 4 of the garlic cloves into the olive oil.
  • Add half of the salt and ¼ teaspoon of the pepper to the oil and stir until well combined.
  • Let the oil sit for about 10 minutes and stir again to let the flavors come together.
  • Dump all of the zucchini slices into the oil and toss around until all the slices are covered.
  • Then lift the slices out of the oil and lay onto a baking pan or tray. As you lift the slices out of the oil you may want to drain most of the oil from each slice.
  • Quickly dip each onion slice in the oil, making sure to coat both sides, then lay on the baking tray; try to keep the onion slices together as they will be easier to lay on the grill and flip if they are in one piece.
  • Add the remaining oil, garlic, salt and pepper to the bowl.
  • Then very quickly dip each piece of eggplant into the oil. Eggplant will soak up a LOT of oil, so be very quick with this step. You can also brush the oil onto the eggplant.
  • Heat your grill to medium-low then start by grilling the onions, they will take the most time, about 8 minutes on each side.
  • Then grill the zucchini and eggplant, about 4 minutes per side.
  • Vegetables can be served hot or at room temperature.


Gr8 Tip:
You can use any vegetables you like, these happen to be our family favorites.
Tried this recipe?Mention @Great8Friends or tag #gr8food!