Mediterranean Vegetables (Grilled or Roasted)
Prep time
Cook time
Total time
Serves: 4 servings
  • ¼ cup olive oil
  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon salt, plus extra to taste
  • ½ teaspoon black pepper, plus extra to taste
  • 1½ tablespoons chopped fresh parsley
  • 1½ teaspoons fresh garlic, minced
  • 1 cup fresh zucchini, sliced into 1¾-inch long, ¼-inch thick planks
  • 1 cup green bell pepper strips
  • 1 cup red bell pepper strips
  • 8 fresh stalks asparagus, touch ends removed
  • 1 portobello mushroom, sliced into ½-inch squares
  • 1 cup diced (1/2-inch cubes) eggplant
  1. Preheat your oven or grill to 375ºF.
  2. In a large bowl, whisk together the oil, rice vinegar,1 teaspoon salt, ½ teaspoon pepper, parsley, and garlic.
  3. Toss the vegetables in the marinade to coat.
  4. Place the vegetables in a foil pouch and pour the remaining marinade over the vegetables. Seal the pouch.
  5. Bake in the oven or over indirect heat on the grill for 25 minutes. Or you can open the pouch after 20 minutes of cooking, and allow vegetables to crisp slightly under direct heat for the remaining 5 minutes.
  6. Season with additional salt and pepper, to taste.
Recipe by Go Dairy Free at