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  • Grilled Vegetable Medley
  • Grilled Vegetable Medley
  • Grilled Vegetable Medley

Grilled Vegetable Medley

Food | June 16, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

Gather your favourite seasonal vegetables and head to the barbecue; this GRILLED VEGETABLE MEDLEY makes veggies the highlight of your next meal!

I’m one of those people who gets excited shopping for vegetables, and for a knockout vegetable dish like this, it’s especially enjoyable. Here’s are some things I consider every time I make this recipe that never fails to impress:

FRESH – Using fresh, fully ripened vegetables is the key to memorable flavours. Ideally, you’ll make this in the height of the summer growing season when locally grown organic vegetables are available.

COLOUR AND SHAPE – Having a variety of colours makes this dish appetizing and visually appealing, as does an assortment of shapes, whether that comes from the veggies themselves or the way you cut them.

GRILLING – I find grilling on a BARBECUE preheated to 450°F works best; the vegetables cook evenly and get those lovely grill marks without being overdone. Always make sure you bring your grill to temperature and clean the surface well before you begin just to make sure there are no bits leftover from previous use.

DISCOVER – This is a recipe where I encourage you to try grilling vegetables you may not normally consider. I’ve had surprisingly delicious results with everything from kohlrabi, zucchini and carrot to radicchio, fennel and sunchokes. After all, variety is the spice of life!

Finally, a reminder that this GRILLED VEGETABLE MEDLEY isn’t solely a side dish, but rather something you can keep in mind as an awesome vegetarian main. Serve it with a fruit and nut-tossed quinoa, garlic buttered noodles or saffron flavoured couscous. Tasty every way!

The stunning presentation of this GRILLED VEGETABLE MEDLEY is matched only by its fresh flavours. Make it your summer staple and enjoy healthy, good eats!


5 Responses to “Grilled Vegetable Medley”

  1. […] are fabulous. If you’d like to serve it as a side dish, prepare smaller portions with our GRILLED VEGETABLE MEDLEY, ROAST CHICKEN or MIXED […]

  2. […] the accompaniments rather simple so we suggest you try this with our CHEESY CORN SIDE DISH or our GRILLED VEGETABLE MEDLEY. Rest assured, your meal will be a resounding […]

  3. […] serving ROAST CHICKEN, our tender OVEN-ROASTED PORK TENDERLOIN or a vegetarian main like our GRILLED VEGETABLE MEDLEY served with CHIMICHURRI; this CAULIFLOWER SIDE DISH is so flavourful, it might just take centre […]

  4. […] Thankfully, you can serve GRILLED OKRA a number of different ways. It makes for a conversation-starting side next to a favourite main like our GRILLED LAMB LOIN CHOPS, this MIXED GRILL recipe, or even add them to our GRILLED VEGETABLE MEDLEY. […]

  5. […] up this EASY CHICKEN RECIPE by partnering it with these tasty sides – our ASIAN COLESLAW, our GRILLED VEGETABLE MEDLEY or our GRILLED EGGPLANT. Let’s say you just want to serve chicken and a green salad, try […]


Ingredients & Amounts

  • 2 Portobello mushrooms, lightly washed and stems trimmed
  • 1 Vidalia onion, cut in quarters, secured with toothpicks
  • 2 heirloom tomatoes, halved
  • 2 leeks, trimmed and halved
  • 2 red bell peppers, seeded and quartered
  • 2 ears of corn, shucked and halved
  • extra oil to brush vegetables before grilling
  • salt and pepper to taste
  • To brush on grilled vegetables:
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon balsamic vinegar


  1. Cut, trim and prepare vegetables, then rub with extra virgin olive oil. For ones that may fall apart like the onion, pierce with a toothpick to keep it together when grilling. Group vegetables together on a platter.
  2. Prepare the sauce to brush on grilled vegetables: whisk together oil and vinegar and set aside.
  3. Preheat barbecue to 450°F. Add vegetables by type and grill to your desired doneness, turning them to cook on all sides. Transfer cooked vegetables onto a service platter and brush with sauce. Sprinkle with salt and pepper to taste and serve.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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