Grilled Mixed Vegetables Recipe

This Grilled Mix Vegetables recipe combines zucchini, leeks, colourful bell peppers, garlic, tomatoes, Kalamata olives, feta, and fresh herbs for a hearty Mediterranean-inspired side. The vegetables are first grilled for light char and smoky flavour, then simmered with tomatoes and chicken stock until tender and finished with salty olives and creamy feta.

The Inspiration

Featured on License to Grill with host Rob Rainford, this Grilled Mix Vegetables recipe highlights the show’s bold, approachable style of outdoor cooking. The dish starts with zucchini, leeks, and colourful bell peppers grilled until lightly charred, then finishes them in a savoury tomato mixture with garlic, Kalamata olives, fresh herbs, and feta.

On License to Grill, Rob Rainford often builds flavour by combining direct grilling with simple finishing techniques, and this recipe follows that same approach. The vegetables first develop smoky edges over the barbecue before being chopped and simmered with crushed tomatoes and chicken stock for a richer, more comforting texture.

Fresh oregano and basil keep the dish bright, while Kalamata olives bring a briny Mediterranean note and feta adds creaminess and saltiness. The result is a colourful side that feels rustic, fresh, and satisfying.

Ingredients

• 1 Summer Zucchini
• 2 leeks, halved and cleaned
• 1 yellow pepper
• 1 orange pepper
• 1 red pepper
• 2 tablespoons, plus 1 tablespoon of extra virgin olive oil
• 4 garlic cloves
• ½ cup of chicken stock (125ml)
• ½ cup of sliced, pitted Kalmata olives (125ml)
• 1 cup of feta cheese (250ml)
• 1 cup of crushed tomatoes (250ml)
• 1 teaspoon of freshly chopped oregano (5ml)
• 1 teaspoon of freshly chopped basil (5ml)
• Salt & Pepper to taste

Method

• Preheat grill to medium high – approximately 375 °F (175°C)
• Cut the vegetables in to large equal sized portions and place in a large bowl. Drizzle with olive oil and toss to coat. Add oregano and basil and toss lightly again. Season with salt and pepper.
• Oil the grill lightly with vegetable oil. Place the vegetables on the grill and grill for approximately 2 minutes per side. If the grill begins to flare, shift the vegetables away from the flame so they do not burn. Vegetables should be lightly browned but still slightly crisp.
• Remove the vegetables and allow to cool. Cut the cooled vegetables into bite sized pieces.
• Meanwhile add the remaining tablespoon of oil to a large skillet over medium heat. Add garlic and sauté for 1 minute. Add the cut up grilled vegetables. Stir in the tomatoes and chicken stock and simmer until the mixture thickens and the vegetables are tender – approximately 15 minutes. Add the olives and crumble feta on top. Serve with crusty bread.

Serving Suggestions

These Grilled Mix Vegetables make an excellent side for grilled chicken, lamb, pork, steak, or seafood. The tomatoes, olives, herbs, and feta give the dish enough flavour to stand up to bold barbecue mains while the vegetables keep the meal fresh and colourful.

For a Mediterranean-inspired spread, serve the vegetables with warm pita, crusty bread, hummus, tzatziki, or a simple couscous salad. The bread is especially useful for soaking up the tomato-rich sauce at the bottom of the dish.

This recipe also works well as a light lunch or vegetarian-style plate if served with extra bread or grains, though the chicken stock means the recipe itself is not vegetarian as written.

Final Thoughts

This Grilled Mix Vegetables recipe combines the best of both grilling and stovetop cooking. The barbecue gives the zucchini, leeks, and peppers smoky char and concentrated sweetness, while simmering them with tomatoes and chicken stock creates a richer, more comforting finish.

Whether served beside grilled meats, added to a Mediterranean-inspired spread, or enjoyed with crusty bread, this Ultimate Grilled Mix Vegetables recipe delivers bold colour, smoky flavour, and a delicious combination of herbs, olives, tomatoes, and feta.

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