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Marvelous Mediterranean Vegetables

 Marvelous Mediterranean Vegetables
With so many barbecues in the summer, I created this simple, tasty dish to complement any entree. I like to prepare it earlier in the day and let it marinate, then I just throw it on the grill.—Cathy Godberson, Oakville, Ontario
9 ServingsPrep: 25 min. + marinating Grill: 10 min.


  • 3 large portobello mushrooms, sliced
  • 1 each medium sweet red, orange and yellow peppers. sliced
  • 1 medium zucchini, sliced
  • 10 fresh asparagus spears, cut into 2-inch lengths
  • 1 small onion, sliced and separated into rings
  • 3/4 cup grape tomatoes
  • 1/2 cup fresh sugar snap peas
  • 1/2 cup fresh broccoli florets
  • 1/2 cup pitted Greek olives
  • 1 bottle (14 ounces) Greek vinaigrette
  • 1/2 cup crumbled feta cheese


  • In a large resealable plastic bag, combine the mushrooms, peppers and
  • zucchini. Add the asparagus, onion, tomatoes, peas, broccoli and
  • olives. Pour vinaigrette into bag; seal bag and turn to coat.
  • Refrigerate for at least 30 minutes.
  • Discard marinade. Transfer vegetables to a grill wok or basket.
  • Grill, uncovered, over medium heat for 8-12 minutes or until tender,
  • stirring frequently. Place on a serving plate; sprinkle with cheese.
  • Yield: 9 servings.

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Marvelous Mediterranean Vegetables (continued)

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.
Nutritional Facts: 3/4 cup equals 196 calories, 16 g fat (3 g saturated fat), 3 mg cholesterol, 549 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein.