Mediterranean Grilled Veggie Medley in a Cast Iron Grill Basket
Experience the vibrant flavors of the Mediterranean with this exotic grilled vegetable dish. The Lodge 12” Cast Iron Dual Handle Grill Basket makes cooking simple, allowing you to infuse eggplant, zucchini, bell peppers, and tomatoes with aromatic herbs and spices. Perfect for a summer barbecue or as a healthy side dish, this medley is both nutritious and visually stunning.
ingredients
- 1 large eggplant, sliced into ½-inch rounds
- 2 medium zucchini, sliced into ½-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 pint cherry tomatoes, whole
- ¼ cup olive oil
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh basil for garnish
steps
- 1.
Preheat your grill to medium-high heat.
- 2.
In a large bowl, combine the eggplant, zucchini, bell peppers, and cherry tomatoes.
- 3.
Drizzle the olive oil over the vegetables, then sprinkle with oregano, smoked paprika, salt, and pepper. Toss to coat evenly.
- 4.
Place the vegetables in the Lodge 12” Cast Iron Dual Handle Grill Basket, spreading them evenly.
- 5.
Grill for approximately 10-15 minutes, shaking the basket occasionally for even cooking.
- 6.
Once the vegetables are tender and slightly charred, remove from the grill.
- 7.
Transfer the grilled veggies to a serving platter and garnish with fresh basil.
- 8.
Serve warm as a side dish or mix into salads, grain bowls, or wraps.
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