ShareThis

Five Mediterranean Sauces for Grilled Vegetables

Our five Mediterranean sauce recipes complement grilled vegetables perfectly. Learn how to grill vegetables. Watch our techniques video on how to make quick sauces (dressings) for grilled vegetables >
Five Mediterranean Sauces for Grilled Vegetables recipe by The Culinary Institute of America

Ingredients

Vegetables

4 Servings

  • 2 zucchinis, halved and cut on the bias
  • 2 medium onions, sliced between the root and stem end into half-inch slices
  • 1 red pepper, cut into fourths; seeds, ribs, and stem removed
  • 1 yellow pepper, cut into fourths; seeds, ribs, and stem removed
  • 8 new potatoes, parboiled and halved
  • 1 bunch asparagus stalks, peeled
  • 1/2 cup olive oil
  • 1 tablespoon minced garlic
  • 1/4 teaspoon kosher salt
  • Pepper, as needed
  • Juice from 1 lemon

Charmoula (North African-style) Grilled Vegetables

Italian-style Sauce

4 Servings

  • 1 bunch Italian parsley, rinsed and dried thoroughly
  • 1/4 cup extra virgin olive oil, or as needed
  • 2 to 3 garlic cloves, minced
  • 1/2 to 1 teaspoon lemon juice
  • 1/3 cup shaved Parmesan cheese

Italian-style Pesto, Mozzarella, and Cherry Tomato Sauce

4 Servings

  • Pesto Vinaigrette: 1/4 cup white wine vinegar, 1/4 cup olive oil, pesto (recipe follows)
  • 8 slices fresh mozzarella
  • 16 cherry tomatoes, cut in half
  • Pesto: 1 cup lightly packed basil leaves
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/4 cup toasted pine nuts
  • 1 garlic clove, minced
  • 3 tablespoons extra virgin olive oil, plus as needed
  • 1/2 to 1 teaspoon lemon juice
  • 1/4 teaspoon kosher salt

Greek-style Sauce

4 Servings

  • ½ cup crumbled feta cheese
  • 3 tablespoons chopped dill
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/4 teaspoon kosher salt
  • Cracked black pepper, as needed

French-style Grilled Vegetables with Tarragon-Mustard Dressing

4 Servings

  • 1/4 cup heavy cream
  • 1/4 cup lemon juice
  • 1 to 2 tablespoons chopped tarragon
  • 2 tablespoons whole-grain mustard
  • 1/4 teaspoon kosher salt
  • Black pepper, as needed

Directions

How to Grill the Vegetables

  1. Marinate the vegetables in olive oil, garlic, salt, and pepper, and allow the vegetables to sit in the marinade for 30 minutes while you prepare your grill. Preheat a gas grill to medium heat. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
  2. Grill the vegetables, beginning with those that take the longest to cook and finishing with those that cook quickly; we recommend following the order the vegetables are listed above. Cook the vegetables until they begin to take on color and are cooked through.
  3. Arrange the cooked vegetables on a platter, season with fresh lemon juice, and serve while still hot or at room temperature.

Charmoula (Chermoula), North African-style Grilled Vegetables

  1. View the CIA's Charmoula recipe

Italian-style Grilled Vegetables

  1. Pluck the parsley from the stems into small quarter-inch tufts.
  2. Dress with the olive oil, minced garlic, lemon juice, and Parmesan cheese.
  3. Sprinkle this salad over the top of your grilled vegetables and serve. Per serving: 173 CALORIES, 3 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 17.5 g TOTAL FAT (4 g saturated fat), 146 mg SODIUM, 13.5 mg CHOLESTEROL

Italian-style Grilled Vegetables with Pesto, Mozzarella, and Cherry Tomatoes

  1. To make the pesto: Put the basil in a food processor and process until it is evenly chopped. Add the cheese, pine nuts, and garlic, and scrape down the sides and bottom of the bowl.
  2. With the processor running, gradually add the olive oil until a thick, heavy paste forms. It should have a distinctly coarse texture, but should not appear oily. Pesto may be stored in a covered container in the refrigerator for up to 2 weeks, or in the freezer for up to 12 months.
  3. Season with lemon juice and salt to taste.
  4. To prepare the pesto vinaigrette: slowly pour the vinegar and olive oil into the pesto while whisking constantly.
  5. Garnish the grilled vegetables with the fresh mozzarella and cherry tomatoes. Drizzle 2 tablespoons of the pesto vinaigrette over the top and serve. Per serving, with mozzarella and cherry tomatoes: 386 CALORIES, 11 g PROTEIN, 52 g CARBOHYDRATES, 8 g FIBER, 15 g TOTAL FAT (4 g saturated fat), 92.5 mg SODIUM, 15 mg CHOLESTEROL Per 2 tablespoons of pesto vinaigrette: 100 CALORIES, 1 g PROTEIN, 0.5 g CARBOHYDRATES, 0 g FIBER, 11 g FAT (2 g saturated fat), 49 mg SODIUM, 2 mg CHOLESTEROL

Greek-style Grilled Vegetables

  1. Top the grilled vegetables with the feta cheese and dill. Drizzle with olive oil.
  2. Season with lemon juice, salt, and cracked black pepper to taste. Serve either hot or at room temperature. Per serving: 106 CALORIES, 4 g PROTEIN, 1 g CARBOHYDRATES, 0 g FIBER, 10 g TOTAL FAT (3 g saturated fat), 326 mg SODIUM, 7 mg CHOLESTEROL

French-style Grilled Vegetables with Tarragon-Mustard Dressing

  1. Place the heavy cream into a medium-sized bowl. Add the lemon juice and stir to combine. The cream should start to thicken.
  2. Add tarragon and stir to combine.
  3. Add mustard and stir until combined.
  4. Season to taste with salt and pepper Per serving: 61 CALORIES, 0 g PROTEIN, 2.5 g CARBOHYDRATES, 0 g FIBER, 5.5 g TOTAL FAT (3.5 g saturated fat), 256 mg SODIUM, 20.5 mg CHOLESTEROL
 Vegetables Without Sauce, Per serving: 476 CALORIES, 11 g PROTEIN, 73 g CARBOHYDRATES, 10.5 g FIBER, 16 g TOTAL FAT (2 g saturated fat), 102 mg SODIUM, 0 mg CHOLESTEROL

Want new recipes delivered to your inbox each quarter?
Sign-up for our Newsletter. Or sharpen your skills and learn to prepare similar recipes in our Boot Camps and Saturday classes. Subscribe Now >
Close Menu