Grilled Vegetables (Psita Lachanika)

Grilled Vegetables (Psita Lachanika)

Smoky grilled zucchini, peppers, and eggplant finished with olive oil, lemon, and oregano.

Total 50 min Makes 6 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This Greek-style platter of grilled vegetables gets its char and depth from a hot grill and a simple marinade of olive oil, garlic, and herbs. Lemon juice and crumbled feta brighten the vegetables just before serving, making it a versatile side for grilled meats or a light meze spread.

Ingredients

  • 2 medium zucchini, sliced lengthwise into 1/4-inch planks
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 2 red bell peppers, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • 1 red onion, cut into thick rounds
  • 1 large tomato, halved
  • 1/2 cup olive oil, plus more for brushing
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Preheat a grill or grill pan to medium-high heat.

  2. In a small bowl, whisk together the olive oil, garlic, oregano, salt, and black pepper.

  3. Arrange the zucchini, eggplant, bell peppers, onion, and tomato on a large sheet pan and brush both sides generously with the olive oil mixture.

  4. Grill the eggplant and onion rounds first, turning once, until softened and marked with char, about 8 minutes.

  5. Add the zucchini and bell peppers to the grill and cook, turning occasionally, until tender and lightly charred, about 8 minutes.

  6. Place the tomato halves cut-side down on the grill and cook until just softened and charred, about 4 minutes.

  7. Transfer all the grilled vegetables to a large platter and let cool slightly, about 5 minutes.

  8. Slice the larger vegetable pieces into strips and arrange on the platter.

  9. Drizzle with lemon juice and a little extra olive oil, then sprinkle with crumbled feta and chopped parsley before serving.

Rate this recipe

★ 3.7 (1)

Grilled Vegetables (Psita Lachanika)

This Greek-style platter of grilled vegetables gets its char and depth from a hot grill and a simple marinade of olive oil, garlic, and herbs. Lemon juice and crumbled feta brighten the vegetables just before serving, making it a versatile side for grilled meats or a light meze spread.

50 min 6 servings 210 cal

Ingredients

  • 2 medium zucchini, sliced lengthwise into 1/4-inch planks
  • 1 medium eggplant, sliced into 1/2-inch rounds
  • 2 red bell peppers, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • 1 red onion, cut into thick rounds
  • 1 large tomato, halved
  • 1/2 cup olive oil, plus more for brushing
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Preheat a grill or grill pan to medium-high heat.

  2. 2

    In a small bowl, whisk together the olive oil, garlic, oregano, salt, and black pepper.

  3. 3

    Arrange the zucchini, eggplant, bell peppers, onion, and tomato on a large sheet pan and brush both sides generously with the olive oil mixture.

  4. 4

    Grill the eggplant and onion rounds first, turning once, until softened and marked with char, about 8 minutes.

  5. 5

    Add the zucchini and bell peppers to the grill and cook, turning occasionally, until tender and lightly charred, about 8 minutes.

  6. 6

    Place the tomato halves cut-side down on the grill and cook until just softened and charred, about 4 minutes.

  7. 7

    Transfer all the grilled vegetables to a large platter and let cool slightly, about 5 minutes.

  8. 8

    Slice the larger vegetable pieces into strips and arrange on the platter.

  9. 9

    Drizzle with lemon juice and a little extra olive oil, then sprinkle with crumbled feta and chopped parsley before serving.