Eggplant Mixed Grill transforms the humble eggplant into the star of a spectacular Mediterranean feast that celebrates the smoky, charred flavors that only grilling can provide. This dish showcases the versatility of eggplant alongside a colorful array of seasonal vegetables, all kissed by fire and enhanced with aromatic herbs and bright citrus. What makes this mixed grill truly special is how the grilling process caramelizes the natural sugars in the vegetables while adding that distinctive smoky flavor that makes outdoor cooking so irresistible. The eggplant becomes creamy and tender inside while developing a beautiful golden-brown exterior, while companion vegetables like zucchini, bell peppers, and tomatoes each contribute their own unique textures and flavors to create a harmonious medley. Whether you’re hosting a summer barbecue, looking for a healthy vegetarian centerpiece, or simply want to make the most of your garden’s bounty, this mixed grill delivers impressive results that look as good as they taste. The combination of Mediterranean seasonings, quality olive oil, and fresh herbs creates layers of flavor that transport you straight to a sunny terrace overlooking the sea. This recipe serves 6-8 people as a side dish or 4 people as a main course, and it’s perfect for entertaining since most of the preparation can be done ahead of time.
Ingredients for the Eggplant
- 2 large eggplants (about 2 pounds), sliced into 1/2-inch rounds
- 2 tablespoons coarse salt (for drawing out moisture)
Ingredients for the Mixed Vegetables
- 2 large zucchini, sliced lengthwise into 1/4-inch strips
- 2 large yellow squash, sliced lengthwise into 1/4-inch strips
- 3 bell peppers (mix of colors), cut into wide strips
- 2 large red onions, cut into thick wedges
- 1 pint cherry tomatoes, left whole
- 8 oz mushrooms (portobello or cremini), sliced thick
Ingredients for the Mediterranean Marinade
- 1/2 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Finishing and Serving
- 1/4 cup fresh basil, torn into pieces
- 2 tablespoons fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
- Lemon wedges for serving
- Extra virgin olive oil for drizzling
Preparing the Eggplant
The key to perfectly grilled eggplant is proper preparation. Start by slicing the eggplants into rounds about 1/2 inch thick. Don’t make them too thin or they’ll fall apart on the grill, and don’t make them too thick or they won’t cook evenly.
Lay the eggplant slices on paper towels or clean kitchen towels and sprinkle both sides generously with coarse salt. This process, called purging, draws out excess moisture and any bitterness. Let the salted eggplant sit for 30-45 minutes – you’ll see beads of moisture forming on the surface.
After the waiting period, pat the eggplant slices completely dry with paper towels. This step is crucial for good grilling results – wet eggplant will steam rather than char and won’t develop those beautiful grill marks.
Preparing the Supporting Vegetables
While the eggplant is purging, prepare your other vegetables. Cut everything into pieces that will cook evenly and be easy to manage on the grill.
Slice zucchini and yellow squash lengthwise into strips about 1/4 inch thick. These will cook quickly, so watch them carefully on the grill.
Cut bell peppers into wide strips, removing all seeds and white pith. The strips should be substantial enough not to fall through grill grates.
Cut red onions into thick wedges, keeping some of the root end intact so the wedges hold together during grilling.
Leave cherry tomatoes whole – they’ll burst with sweet juice when grilled, creating natural sauce for the other vegetables.
Creating the Perfect Marinade
In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, lemon juice, oregano, thyme, rosemary, salt, pepper, and red pepper flakes if using.
This marinade serves double duty – it flavors the vegetables and helps prevent them from sticking to the grill. The acid from the vinegar and lemon juice also helps tenderize the vegetables slightly.
Taste the marinade and adjust seasonings as needed. It should be well-balanced with good acidity, herbaceous notes, and enough salt to enhance all the flavors.
Marinating for Maximum Flavor
Place all the prepared vegetables (including the dried eggplant) in a large bowl or multiple smaller bowls. Pour the marinade over them and toss gently but thoroughly to coat every piece.
Let the vegetables marinate for at least 30 minutes, or up to 2 hours in the refrigerator. Turn them occasionally to ensure even coating. Longer marinating develops more flavor, but don’t go beyond 2 hours as the acid can start to break down the vegetables too much.
Remove the vegetables from the refrigerator 15-20 minutes before grilling to take the chill off – this helps them cook more evenly.
Setting Up the Grill
Preheat your grill to medium-high heat. If using a gas grill, heat it with the lid closed for about 10-15 minutes. For charcoal, let the coals burn until they’re hot with a thin layer of ash.
Clean the grill grates thoroughly with a grill brush, then oil them lightly to prevent sticking. You can use a paper towel dipped in oil and held with tongs to oil the grates safely.
Set up different heat zones if possible – you’ll want medium-high heat for most vegetables, but some may need to be moved to cooler areas if they’re browning too quickly.
Grilling Technique for Perfect Results
Start with the vegetables that take longest to cook. Eggplant slices should go on first, as they need the most time to become tender throughout.
Place eggplant rounds on the grill and don’t move them for 4-5 minutes. This allows them to develop good grill marks and prevents sticking. Flip when they release easily and have nice char marks.
Add the onion wedges and thicker vegetable pieces next, as these also need more time to cook through.
Bell pepper strips and zucchini/squash strips cook more quickly – add these after the eggplant has had a head start.
Managing the Mixed Grill
Keep an eye on everything and move pieces around as needed. Some areas of your grill may be hotter than others, so rotate vegetables accordingly.
Cherry tomatoes cook very quickly and can burst, so add these in the last few minutes of cooking. They’re done when they’re slightly charred and starting to split.
Mushrooms release moisture as they cook, so they may need a bit longer than you expect. They’re done when they’re tender and have good color.
Timing and Doneness
Eggplant is done when it’s golden brown on both sides and feels tender when pierced with a fork. The interior should be creamy, not tough or spongy.
Zucchini and squash should be tender but still have some bite – they continue cooking from residual heat even after removing from the grill.
Bell peppers are perfect when they’re charred in spots and tender but not completely soft.
Onions should be caramelized on the edges and tender throughout.
Resting and Final Assembly
As vegetables finish cooking, transfer them to a large serving platter. The different cooking times mean you’ll be building your platter gradually, which is part of the charm of mixed grilling.
Let the grilled vegetables rest for a few minutes – this allows juices to redistribute and flavors to settle. The vegetables will continue cooking slightly from residual heat.
Adding the Finishing Touches
While the vegetables are still warm, sprinkle them with torn fresh basil and chopped parsley. The heat will release the herbs’ essential oils and create incredible aroma.
If using feta cheese, crumble it over the warm vegetables so it softens slightly but doesn’t completely melt.
Drizzle with additional extra virgin olive oil for richness and shine. Use your best olive oil here – the flavor really comes through.
Arrange lemon wedges around the platter for guests to add bright acidity to their portions.
Serving Suggestions
This mixed grill works beautifully as a side dish for grilled meats or fish, but it’s substantial enough to serve as a vegetarian main course with some crusty bread and perhaps a grain salad.
Serve family-style on a large platter so everyone can take what they like. The colorful presentation is part of the appeal.
Consider offering some Mediterranean accompaniments like hummus, tzatziki, or tapenade for extra richness and flavor variety.
Make-Ahead and Storage
The vegetables can be cut and marinated up to a day ahead, which actually improves their flavor. Store them covered in the refrigerator until ready to grill.
Grilled vegetables are also delicious at room temperature, making this perfect for entertaining. They can be grilled earlier in the day and served later.
Leftovers keep well in the refrigerator for up to 4 days and are delicious cold, at room temperature, or gently reheated.
Seasonal Variations
In summer, add fresh corn on the cob (cut into rounds), summer squash varieties, or fresh tomatoes. Fall variations might include sweet potato slices, Brussels sprouts, or winter squash.
Spring versions could feature asparagus, baby vegetables, or fresh artichoke hearts for a more delicate flavor profile.
Wine Pairing
This Mediterranean-inspired dish pairs beautifully with crisp white wines like Sauvignon Blanc or Pinot Grigio, or light red wines like Chianti or Côtes du Rhône.
Rosé is perfect for summer grilling, offering the freshness of white wine with a bit more body to stand up to the smoky flavors.
Tips for Grilling Success
Don’t overcrowd the grill – work in batches if necessary to ensure proper browning and cooking.
Keep a spray bottle of water handy to control flare-ups, especially when grilling vegetables with higher oil content.
Use tongs rather than forks to turn vegetables – piercing them releases juices and can cause them to become soggy.
Why This Recipe Works
The combination of proper preparation, flavorful marinade, and careful grilling technique transforms simple vegetables into something extraordinary. The eggplant becomes the star while the supporting vegetables each contribute their own flavors and textures. The Mediterranean seasonings and finish create a cohesive dish that’s both rustic and elegant, perfect for casual entertaining or special occasions. The visual appeal of the colorful mixed grill makes it as much a feast for the eyes as for the palate.
