Another week, another grilling recipe — and thank you for following my summer grilling mission.
At first there was a bit of tension over my newfound grill enthusiasm. Logan has always been proud of his grilling—he’s excellent at it—and sharing the grill took some getting used to. We quickly realized we each have different strengths: Logan shines with big, charred meats while I lean into seafood and vegetables. Divide and conquer, and it’s working great.
I’ve been on a roll with grilled vegetable sides lately. These Grilled Vegetables with Tomato Basil Sauce, Feta and Herbs have become a favorite for easy summer meals.
Brushed with garlicky olive oil, seasoned with salt and pepper, and grilled until just tender, the vegetables are lovely on their own. They become something special served over warm Tomato Basil sauce. Finish them with crumbled salty feta and a mix of fresh basil and parsley and you have a standout side dish that’s both bright and comforting.
A quick word about the Tomato Basil sauce: I prefer a high-quality jar for this recipe. Made with simple ingredients like whole peeled tomatoes, garlic and basil, it warms beautifully and holds up to the grill’s smoke. I like to warm the sauce in a saucepan placed on a cooler part of the grill to add a hint of smokiness — optional, but recommended.
This recipe makes enough to serve about eight as a side and pairs well with any grilled proteins. It also stands on its own as a vegetarian main. If you serve it as the main course, grilled bread is an excellent companion: slice a crusty loaf, brush with olive oil, grill until charred, then rub with a cut garlic clove and finish with flaky salt. For extra plant-based protein, stir chickpeas or white beans into the warmed tomato sauce before plating.
Cooking for one or two? You can halve the recipe, but I encourage making the full amount for leftovers. Grilled vegetables keep well and are versatile cold, at room temperature, or reheated. Here are a few favorite ways to use leftovers:
- Layer vegetables and a bit of sauce inside bread or a tortilla with mozzarella or fontina for a Panini, grilled cheese or quesadilla. Serve extra sauce for dipping.
- Chop the vegetables, mix with remaining sauce, and toss with pasta or your favorite whole grain.
- Add them to a frittata or omelet, or top with a fried egg and fresh herbs.
- Simmer chopped vegetables and leftover sauce with vegetable broth and pasta or rice for a quick minestrone-style soup.
- Use as a pizza topping — even better if the pizza is grilled.
- Stuff warm or cold into a pita with arugula and extra feta; a squeeze of lemon or splash of balsamic adds brightness.
- Make a quinoa bake: mix chopped vegetables and leftover sauce with 2–3 cups cooked quinoa and ½ cup grated fontina or mozzarella. Transfer to a baking dish, top with extra cheese and toasted breadcrumbs, and bake at 375°F for 25 minutes.
Feel free to swap vegetables, cheeses and herbs based on what’s available. Goat cheese or burrata are lovely alternatives to feta.
Happy grilling!
Grilled Vegetables with Tomato Basil Sauce, Feta and Herbs
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 garlic cloves, grated or finely minced
- 2 medium zucchini, sliced lengthwise into ½-inch planks
- 2 medium yellow squash, sliced lengthwise into ½-inch planks
- 2 red bell peppers, seeded and quartered
- 1 bunch asparagus, woody stems removed
- 1 large red onion, sliced into ½-inch rounds
- Kosher salt
- Freshly ground black pepper
- One 24-ounce jar Tomato Basil sauce
- 4 ounces feta cheese, crumbled
- ¼ cup fresh basil leaves, finely chopped
- ¼ cup fresh flat-leaf parsley leaves, finely chopped
Instructions
-
Preheat a lightly oiled grill or grill pan over medium-high heat. If you have a grill basket, use it for the asparagus and onion.
-
In a small bowl, combine the olive oil and garlic.
-
Pat the zucchini and squash dry. Brush all the vegetables with the olive oil mixture and season with kosher salt and black pepper.
-
Grill the vegetables until tender with good grill marks. Timing varies: asparagus about 5 minutes (turn every 1–2 minutes); zucchini and squash 7–8 minutes (3–4 minutes per side); bell pepper and onion 8–10 minutes (4–5 minutes per side).
-
Meanwhile, warm the Tomato Basil sauce in a medium saucepan until simmering. You can warm it on a cooler section of the grill or on the stovetop over medium-low heat.
-
Spread the warmed sauce in a large shallow serving bowl or platter. Arrange the grilled vegetables on top, then sprinkle with chopped basil, parsley and crumbled feta. Serve warm.
Like this? Leave a comment below!
This post is sponsored by Rao’s Homemade. Thank you for supporting the brands that help keep Domesticate Me alive and kicking.