Mixed Grilled Vegetables with two sauces


by: Georgia Peach

A platter of grilled vegetables becomes an immensely appealing dinner option on a hot day. There's a reason we grill in the summer. Although a fire is hot, it’s outdoors; the heat goes into the sky instead of the kitchen. This collection is offered with two sauces—a rusty Romesco and a green chimichurri sauce. In addition to the vegetables, you can grill Halloumi cheese, for a truly mixed grill. As is, the dish is vegan. You might want to start the meal with chilled tomato soup, gazpacho, or sliced melons with pepper. While vegetables are not big protein sources, the Romesco sauce is, with its almonds and hazelnuts, which leads right to our wine, a Spanish Rosato from the Navarra region, such as Chivite’s Gran Fuedo.


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serves: 4-5

4 leeks (white parts only, halved lengthwise and steamed until tender)

3 or more fennel bulbs (cut into slabs and steamed until tender)

olive oil as needed

sea salt

5 red bell peppers (2 whole, 3 halved, seeded, pressed to flatten)

3 golden peppers or cubanelles (halved, seeded, and pressed to flatten)

6 Japanese eggplants (halved lengthwise and scored)

6 fresh onions (halved or cut into 1-inch rounds and secured with a toothpick)

6 medium zucchini (halved lengthwise and scored, if smallish, or cut into 1/2-inch slabs if large)

Romesco Sauce

Chimichurri Sauce

Nutrition Facts
Mixed Grilled Vegetables with two sauces

Servings Per Recipe: 4

Amount per Serving

Calories: 427

  • Total Fat: 3.3 g
  •     Saturated Fat: 0.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 155.7 mg
  • Total Carbs: 97.9 g
  •     Dietary Fiber: 37.4 g
  •     Sugars: 34 g
  • Protein: 17.2 g

how is this calculated?

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1.  Start with the vegetables that need precooking-—the leeks and the fennel—and steam them until tender-firm. Brush with olive oil and season with salt.

2.  Grill the whole red peppers while the grill is hottest, char them, then put them in a covered bowl to steam. Set them aside to use in the Romesco sauce. Brush the flattened peppers with oil and grill, blistering but not charring the skins. They should look as if the peppers are tender and the skins have just loosened.

3.  Brush everything else with oil and season with salt, then place on the grill. If you want grill marks, let them stay in one spot for 5 to 8 minutes or so before turning them 45 degrees. Cook on both sides until each vegetable is done, then remove to a platter and arrange attractively, garnishing with blossoming herbs or even squash blossoms. Make the sauces and serve them with the vegetables.

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