Vegetables on a Grill Pan
A healthy, simple, delicious, and colorful dish that’s quick to prepare. Vegetables on a grill pan can be served hot or cold. It’s both a snack and an original side dish perfect for everyday meals or festive occasions. Feel free to change the vegetable mix to your taste, adding different spices and seasonings. You can cook this on any grill.
Updated : 03 July, 2025
Easy
About 30 min.
Ingredients
1
Zucchini
1
Eggplant
2
Bell pepper
5
Cherry tomatoes
1
Onion
4
Garlic
1
Hot chili pepper
to taste
Greens
4 tablespoon
Olive oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose any vegetables you like - for example, you can also add potatoes or carrots, as well as mushrooms. You can replace olive oil with any vegetable oil, and for spices, you can use dried herbs or your favorite seasonings.
Step 2
Wash all the vegetables well. Remove seeds from the bell pepper, but you can leave the stem on - it looks nice and makes serving convenient. You may leave or peel the skin from zucchini and eggplant; the toughness depends on the vegetable itself. Peel the onion and garlic.
Step 3
Cut the peeled vegetables however you prefer. Leave small tomatoes and garlic cloves whole.
Step 4
Prepare the marinade for brushing the vegetables: mix salt, pepper, and vegetable oil in one bowl.
Step 5
Brush all the vegetables with the marinade using a silicone brush and let them soak for 5 minutes.
Step 6
Preheat a grill pan well over medium heat, greasing it lightly with some oil. Place the prepared vegetables onto the grill pan and keep them on one side until grill marks appear (about 3-5 minutes). Then flip the vegetables to the other side. Note that tomatoes and onions cook faster - 2 minutes of frying is enough for them.
Step 7
Grill all the vegetables on both sides in the grill pan and arrange them on a serving dish. Garnish with fresh parsley and dill if you like. Enjoy your meal!