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Hodgepodge of Grilled Vegetables Mediterranean Style. Recipe.
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Hodgepodge of Grilled Vegetables Mediterranean Style
Prep Time
10 mins
Cook Time
20 mins
Heating a charcoal grill
30 mins
Total Time
30 mins
 
Grilling vegetables is so easy when you use a griddle surface on top of a charcoal or gas grill. This grilling surface prevents vegetables from falling through the cracks of the grate or incinerating tender vegetables from sudden flare ups. I had an old cast iron griddle pan that served as a perfect surface on top of my grill, but a 12-inch cast iron skillet or baking steel will work nicely. A stone surface also works if it can withstand temperatures up to 700°F (371°C). My grill pan has a surface area of 16 x 10 inches (40.5 x 25.5 cm). Any food grade metal or stone surface with a surface area of 14 x 11 inches (35.5 x 28 cm) or larger will work nicely as long as it fits on your grill. This is a grilling technique originating from the Mediterranean and possibly first developed in Spain. Serve hot or at room temperature. Grilled vegetables are best eaten the day they are made but will last if kept in the refrigerator for a couple of days.
Course: Vegetable Side Dish
Cuisine: Mediterranean
Keyword: grilled vegetables
Servings: 4 people
Author: Ginger
Ingredients
  • red bell pepper
  • 1 yellow bell pepper
  • 1 red onion sliced into rings about ¼-inch .5 cm thick
  • 1-2 leeks sliced in half lengthwise, cleaned and root and dark green parts trimmed off
  • 4-6 garlic cloves peel on
  • 2 zucchini sliced lengthwise into ¼- inch .5 cm thick slices
  • 1 yellow squash sliced lengthwise into ¼-inch .5 cm thick slices
  • 12 or more asparagus spears ends trimmed
  • 8 garlic scapes optional
  • 2 lemons cut in half across the width.
  • 1 peach cut in half across the equator optional
  • 2 ears of corn husk and silk threads removed optional
  • 1 fennel bulb stalks removed and sliced in 1/4 -inch (.5 cm) slices (optional)
  • 2-3 TB Canola oil or other oil with a high smoke point
  • Kosher Salt and freshly ground black pepper to taste
  • 1 loaf French bread sliced on a diagonal optional
  • Extra virgin olive oil
  • 1 TB Red wine vinegar
  • 1 large bunch of basil leaves cleaned and stems removed
Instructions
  1. Prepare your grill. If using a gas grill, heat to 450°F (230°C). For a charcoal grill, fill a charcoal chimney to the top with charcoal. Rest the chimney on the charcoal grate. Light the chimney according to manufacture instructions. Heat the charcoal until all the coals are very hot. They will look mostly grey with streaks of black throughout each lump or briquette. Put on an BBQ mitt and carefully empty the hot charcoal onto the grate. Add an additional half chimney’s worth of charcoal and spread out over the hot charcoal. Arrange the charcoal over the bottom of the whole grate, but with one side having more charcoal than the other. Place the top grilling grate on the grill and the grill pan over the side with the most charcoal. Heat until the grill pan and grate are good and hot, about 15 minutes. Close lid if using a gas grill. The grill pan is hot when you flick water on the grill pan and it bubbles up and dances on the surface.
  2. While the grill is heating up, add the zucchini slices, asparagus and scapes in a large bowl and drizzle about 1 TB (15 ml) of oil over the prepared vegetables. Use the remaining oil to baste the remaining vegetables. Arrange the onion slices and leek halves on a sheet pan and baste with oil on both sides. Baste some oil over the cut surface of the cut lemons. Sprinkle about a teaspoon of Kosher salt over the vegetables, except the bell peppers.
  3. When the grill is hot, arrange the bell peppers on the side of the grill without the grill pan. Every few minutes, use long tongs to turn the bell peppers over so the whole pepper gets a good char and is blistered, about 15 minutes. Once the bell peppers get black all over, place them in a medium bowl and tightly cover with foil and plastic wrap. Set aside to allow the peppers to steam in the bowl for at least 15 minutes.
  4. If using corn on the cob, place them on the grill grate with the bell peppers. Start the corn when you start the peppers. Cook the corn turning them periodically to get an even char on all sides, about 8-10 minutes total.
  5. Meanwhile, arrange the onion slices, garlic cloves and leeks on the grill pan. Cook for 2 minutes then turn over on the other side. You want the onions and leeks to get soft with a nice sear on both sides. Once done, remove from the grill and place on a tray. Sprinkle lightly with kosher salt and freshly ground black pepper. The garlic is done, when you see some brown spots on the peel and they are soft in the middle.
  6. Place the lemon halves cut side down on the grill or grill pan and cook until a good sear develops on the cut side, about 3-4 minutes.
  7. When there is room on the grill pan, arrange the zucchini and yellow squash slices on the grate and cook about 2-3 minutes per side. You want browned surface on both sides and tender slices of squash with a slight crispness. Place the squash on a tray when done. Lightly sprinkle with kosher salt and freshly ground black pepper. Toss to evenly coat.
  8. Cook the asparagus and garlic scapes on the grill plate. Turning each asparagus spear and garlic scape over around 3 minutes per side. You want the asparagus and scapes to get soft but still have some bite. When done, place the vegetables on a tray. Lightly sprinkle with Kosher salt and freshly ground black pepper. Toss to coat.
  9. If you are grilling the fennel add the fennel slices when there is room on the grill pan and cook 3 minutes per side, or until soft but still firm. Place on a tray when done. Sprinkle on Kosher salt and black pepper and toss to coat.
  10. Add the sliced French bread, if using, on the grill and toast until the bread is golden brown. How long it will take will depend on how hot your fire is at this time.
  11. When all the vegetables are cooked, remove the skins off the bell peppers by rubbing your hands over the charred skin and pulling off the skin until it is all clear. Do not run the bell pepper under water, or you will wash away all that delicious flavor you worked so hard to make. Clean hands and remove the core from each pepper and slice into slices.
  12. Remove the garlic peels off each clove. Take 1-2 grilled garlic cloves and rub it over the toasted French bread. Add any remaining cloves to the vegetable platter.
  13. Arrange all the vegetables on a platter in piles. Drizzle with extra virgin olive oil and red wine vinegar, and torn basil. Serve hot or at room temperature.
  14. Grilled garlic scapes taste great minced and placed on top of ricotta cheese toasts. Or, mince and add to the olive oil and fresh basil, then sprinkle over the grilled vegetables.