Mediterranean Grilled Vegetables with Herb Oil Spray
Ingredients
- 1 large zucchini, sliced into rounds
- 2 bell peppers (red and yellow), cut into wide strips
- 1 medium eggplant, sliced 1cm thick
- 200g cherry tomatoes, whole
- 1 red onion, cut into wedges
- 4 tablespoons extra virgin olive oil (for your spray bottle)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
- Fresh basil leaves and lemon wedges to serve
- Optional: balsamic glaze for drizzling
Perfectly charred zucchini, bell peppers, eggplant, and cherry tomatoes, kissed with a fine mist of herbed olive oil — simple, vibrant, and irresistible.
Instructions
Prepare the herb oil: Mix olive oil with oregano, thyme, and garlic powder. Pour into your oil spray bottle — this infused mist will coat every vegetable evenly and add incredible flavor with very little oil used.
Prep the vegetables: Slice zucchini, eggplant, and peppers into uniform pieces. Cut the red onion into wedges, keeping the root intact so the layers hold together on the grill.
Season: Lay all vegetables on a large tray or plate. Spray generously and evenly with your herb-infused olive oil. Season with salt and pepper. The spray ensures every surface is coated — no soggy, oil-pooled vegetables.
Grill: Heat a grill pan or outdoor BBQ to high heat. Grill vegetables in batches without overcrowding. Cook zucchini and peppers 3-4 minutes per side, eggplant 4-5 minutes per side, cherry tomatoes 2-3 minutes, onions 5 minutes per side.
Arrange and serve: Spread grilled vegetables on a large platter. Spray once more with the herb oil while still hot. Tear fresh basil over the top, drizzle with balsamic glaze if using, and serve with lemon wedges.
The Tool That Changes How You Cook with Oil
Most home cooks either drizzle too much oil and end up with greasy, steamed vegetables, or use too little and get food that sticks. The fix is embarrassingly simple: an oil spray bottle. A fine, even mist coats every surface without pooling, giving you perfectly charred, caramelized vegetables instead of stewed ones.
Why Even Coating Matters on the Grill
High-heat grilling works by creating direct contact between the food and a scorching hot surface. If oil pools in certain spots, those areas steam instead of sear. An even oil mist means every square centimeter of the vegetable has the same thin, protective layer — identical caramelization across the whole piece.
The Herb-Infused Oil Trick
Don’t use your spray bottle with plain oil — infuse it first. Dried herbs bloom in oil, releasing their aromatic compounds over time. Pour your olive oil in, add oregano and thyme, let it sit for 15 minutes before spraying, and the flavor transfer onto the vegetables is remarkable. It’s essentially a dry marinade applied in mist form.
Make It a Meal
These vegetables are extraordinary on their own, but they go equally well alongside grilled fish, tucked into pita with hummus, or tossed with pasta and crumbled feta. Make a double batch — they reheat beautifully and taste even better the next day as the flavors meld.
Tools We Used For This Recipe
Everything you need to recreate this dish perfectly at home.
