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Prep time: 10 to 15 minutes
Grill time: 16 to 18 minutes
Serves: 4 to 6, as a side dish
These summer vegetables are easy to make. Just place them on a baking sheet, drizzle with olive oil and a sprinkle of salt – the oven does the rest! Enjoy these grilled veggies as a side dish or stir them (cut up) into a green salad or pasta!
Ingredients & Supplies:
One extra large or two 18 X 12-inch baking sheets, lined with aluminum foil (opaque side up)
Vegetable oil, for coating lined baking sheets
1 red bell pepper, cut in half (seeds & stem discarded)
1 large carrot, peeled
4 pattypan squashes (they look like flying saucers), tips discarded and each cut in half to make 8 rounds
1 red onion, peeled and cut into 1/4-inch thick rounds
2 Italian eggplants (they are small and curved)
3 to 4 fingerling potatoes or other small variety
Olive oil
Salt and ground black pepper, to taste
Fresh parsley sprigs, for garnish
Directions:
1. Place the bell pepper halves, round side up, on lined baking sheet. If using two sheets, as you go along, you will divide vegetables in half among both sheets.
2. Cut the carrot in half, crosswise; then, cut it in half, lengthwise.
3. Next, place the cut squashes, flesh side up, next to bell peppers.
4. Place red onion slices on baking sheet; set the sheet aside as you follow the next instruction.
5. Cut and discard eggplant tips.
6. Cut eggplants, lengthwise, into 1/4-inch thick slices, and place them on baking sheet.
7. Cut the potatoes in half, lengthwise, and place them on baking sheet.
8. Lightly drizzle olive oil over all vegetables, except for the bell pepper.
9. Then, sprinkle all vegetables with salt, to taste.
Grilling the Vegetables:
1. Place oven rack on upper third of oven, about 5-6 inches away from top of oven .
2. Set oven controls on broil (this means the element at stove top will turn red & grill the veggies).
3. If you have double ovens and are using two baking sheets, set both ovens to broil, as stated above.
4. If you’re using one oven, place one baking sheet on upper rack and broil vegetables for 8 to 9 minutes per side.
5. Next, remove baking sheet from oven and set on a trivet.
6. If using two baking sheets and one oven, repeat above grilling instructions with remaining half of vegetables on second sheet.
7. When vegetables have been grilled, transfer them to a serving platter.
8. Sprinkle grilled vegetables with ground black pepper, to taste. Garnish with parsley sprigs and serve immediately.
9. Alternatively, the grilled vegetable platter can be covered with aluminum foil and set aside at room temperature for up to 4 hours.
10. Leftover grilled vegetables can be stored in refrigerator, tightly-sealed, for up to one day. They can be cut up and added to a green salad or stirred into cooked pasta (short variety).
11. When stirring cut-up vegetables into cooked and drained pasta, add some olive oil, to taste.
12. Serve grilled vegetable pasta with freshly-grated Parmigiano Reggiano or Pecorino Romano cheese.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
