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Marvelous Mediterranean Vegetables Recipe photo by Taste Recipes

Marvelous Mediterranean Vegetables

Name: Marvelous Mediterranean Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 9 servings
Cuisine: Mediterranean
Ingredients: 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

Marvelous Mediterranean Vegetables Recipe photo by Taste Recipes

9 reviews

Total Time

Prep: 25 min. + marinating Grill: 10 min.

By Taste Of Home Editorial Team

Recipe by Cathy Godberson, Oakville, Ontario

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on May 14, 2022

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

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Grill Wok

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.

Test Kitchen Approved

Marvelous Mediterranean Vegetables

Contest Winner

9 reviews

Prep Time 25 min

Cook Time 10 min

Yield 9 servings

Ingredients

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

Text Ingredients

Directions

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.