Grilled vegetables

Ingredients

• 1aubergine, cut lengthways into slices
• 1green pepper, deseeded, with the ribs removed, and cut into 4 pieces
• 1red pepper, deseeded, with the ribs removed, and cut into 4 pieces
• 1yellow pepper, deseeded, with the ribs removed, and cut into 4 pieces
• 5 ml (1 teaspoon)dried oregano
• 5 ml (1 teaspoon)olive oil
• 30 ml (2 tablespoons)balsamic vinegar
• to tastesalt and ground black pepper

Instructions

1. 1

   Heat the grill

   Heat a grill to a high temperature. Season the vegetables with salt and pepper, then grill them for at least 3 minutes on each side.

2. 2

   Dress the vegetables

   Put the grilled vegetables in a bowl and add the oregano, olive oil and balsamic vinegar. Mix thoroughly and set aside until ready to use.

What are grilled vegetables?

Grilled vegetables are a simple side made by cooking vegetables over direct heat until tender with browned or lightly charred patches. This version pairs aubergine with green, red and yellow peppers, then finishes them with oregano and a tangy balsamic dressing.

The combination is at home alongside grilled meat, including the steaks suggested for serving. A hot grill and a dressing added after cooking help keep the vegetables’ charred flavour distinct from the bright, sharp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 52 calories, 2g protein, 11g carbs, 2g fat.

The peppers and aubergine provide most of the carbohydrates and fibre, while the small amount of olive oil contributes most of the fat. There is little protein in the vegetables, so serve them with a protein-rich main such as steak, or add beans to make a more substantial meal.

Choosing and preparing the vegetables

Aubergine: Cut it lengthways into slices so there is plenty of surface area to meet the grill. Keeping the pieces reasonably even helps them cook at a similar pace.

Peppers: Remove the seeds and ribs, then divide each pepper into four pieces. The different colours add variety, while the large pieces are easier to turn than small strips.

Getting a good char

High heat: Heat the grill before adding the vegetables so they start cooking straight away. The recipe calls for at least 3 minutes per side; thicker pieces may need longer to become tender.

Seasoning: Add salt and black pepper before grilling, as directed. Turn the vegetables carefully so they brown on both sides without breaking up the aubergine.

The balsamic dressing

Oregano: Add it after grilling with the oil and vinegar, rather than putting the dressing on the grill. This keeps the dried herb and balsamic flavour in the finished dish.

Mixing: Toss the vegetables thoroughly in the bowl so the dressing reaches their surfaces. Let them stand until needed, as the recipe directs.

How to tell when they are ready

Look for browned patches from the grill and check that the aubergine has softened. The peppers should be cooked through but still hold their shape well enough to lift and serve.

The method gives a minimum grilling time rather than a fixed total for every piece. Use tenderness and colour as cues, especially if the slices or pepper sections are thicker.

What to serve alongside

These vegetables are intended as a side for steaks, where the balsamic dressing offers a sharp contrast to the savoury main. They also fit alongside other grilled dishes or a simple selection of bread and salads.

Serve them warm after dressing, or set them aside until the rest of the meal is ready. Their varied colours make a straightforward plate feel more inviting.

Recipe notes & tips

• Cut the aubergine into slices of similar thickness for more even grilling.
• Preheat the grill thoroughly before cooking the vegetables.
• Use tongs to turn the pepper pieces without tearing them.
• Grill in batches if the vegetables do not fit in a single layer.
• Taste the dressed vegetables before serving and adjust the seasoning if needed.

Variations

• Add courgette: Grill lengthways-cut slices alongside the aubergine and peppers.
• Try fresh herbs: Add chopped parsley after mixing in the dressing.
• Add garlic: Stir a little finely chopped garlic into the oil and balsamic.
• Use red wine vinegar: Swap it for the balsamic for a sharper dressing.
• Add a salty finish: Crumble feta over the dressed vegetables just before serving.

Common mistakes to avoid

• A cool grill: The vegetables may soften without browning; let the grill heat fully first.
• Uneven slices: Pieces can finish at different times; cut the aubergine to a consistent thickness.
• Crowded grill: The vegetables may cook unevenly; grill them in batches if needed.
• Turning too soon: The pieces may stick or tear; give them at least 3 minutes before turning.
• Dressing before grilling: The balsamic can distract from the char; add the dressing once the vegetables are in the bowl.

How to store

Store leftover vegetables in an airtight container in the fridge and use within 3 days. Reheat gently in a pan or on the grill, or serve them cold; avoid prolonged heating, which can make them very soft.

Frequently asked questions