Greek Grilled Summer Vegetables with Herb-Infused Olive Oil
Every summer in Greece, the grill is never cold. My family would fire it up for everything — fish, lamb, and especially vegetables pulled straight from the garden. This dish is what happens when peak-season produce meets a great olive oil and a little patience. It's one of those recipes that tastes far more impressive than the effort it takes.
Ingredients (serves 4–6)
- 2 medium zucchini, sliced lengthwise into ½-inch planks
- 1 large eggplant, sliced into ½-inch rounds
- 2 red bell peppers, quartered
- 1 yellow bell pepper, quartered
- 1 large red onion, cut into thick wedges
- 3 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- Juice of 1 lemon
- Salt & pepper
- 5 tbsp Mr. Papou's 3 Liter Family Tin Extra Virgin Olive Oil, divided
Instructions
- In a small bowl, whisk together 3 tbsp of Mr. Papou's Extra Virgin Olive Oil, the minced garlic, thyme, rosemary, lemon juice, salt, and pepper. This herb oil is your marinade and your finishing drizzle — our Corinth-sourced oil holds up beautifully to the heat while keeping its bright, fruity character.
- Toss all the vegetables in the herb oil and let them marinate for at least 20 minutes (up to 2 hours in the fridge).
- Preheat your grill or grill pan to medium-high heat.
- Grill the vegetables in batches: eggplant and zucchini 3–4 minutes per side, peppers and onion 4–5 minutes per side, until tender with good char marks.
- Arrange on a large platter, drizzle with the remaining 2 tbsp of olive oil, and finish with a squeeze of fresh lemon.
- Serve warm or at room temperature — this dish is just as good an hour after grilling.
Serving suggestions
- Pile onto toasted pita with a spoonful of tzatziki
- Serve alongside grilled fish or lamb chops
- Toss with orzo and crumbled feta for a full meal
