Wasfetna

Grilled vegetables

Courgette, aubergine, peppers, tomato and onion with oil, garlic and za'atar, grilled and dressed with lemon.

Vegan

Grilled vegetables
Cooking time
50 min
Hands-on time
33 min
Free time
15 min
Difficulty
Medium
Cuisine
Levantine
Calories
420

Every vegetable has its own time on the grill, and grilling them together means mushy tomatoes and raw aubergine. So each one is grilled on its own: onion and aubergine first, then courgette, and tomatoes last.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Preheat the grillHeat the grill thoroughly, clean the grill grates, and grease them lightly before placing the food on it.

Ingredients

5people

Amounts follow the number of people

For the marinade

For the vegetables

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Grill — Each kind goes on separately because they cook at different rates.
  • Basting brush — The vegetables are brushed with oil and garlic before they hit the bars.

Method

  1. Salt the eggplant slices and leave them for a quarter of an hour, then dry them.

    15 minYou can walk away
    You’ll know it’s ready when

    Dark drops have dripped out.

  2. Coat all the vegetables with oil, garlic, and thyme.

    8 min
    You’ll know it’s ready when

    Each slice is glossy with a thin coating.

  3. Grill each item separately — onions and eggplant first, then zucchini, and finally tomatoes.

    20 min
    You’ll know it’s ready when

    Each piece has charred grill lines and still holds its shape.

    Tip: The cooking times are completely different — grilling them together means mushy tomatoes and raw eggplant.

  4. Arrange them on a plate and drizzle with lemon and olive oil, then serve warm or at room temperature.

    5 min
    You’ll know it’s ready when

    The vegetables keep their shape and show grill marks.

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