Grilled Vegetables with Olive Oil and Lemon

This dish is a hymn to the Mediterranean summer. Grilling vegetables is not just cooking — it is an act of celebration: smoke, sunshine, acidity, and grassiness coming together in effortless harmony.

Across Italy — from Puglia to Tuscany to Campania — grilled vegetables are a staple of everyday meals. Markets overflow with courgettes, aubergines, peppers, and fennel; families light charcoal grills in courtyards or by the sea. The flavour profile is simple but profound: char, sweetness, salt, and lemon.

The philosophy is clear: let vegetables taste like themselves. Olive oil carries flavour and prevents sticking; lemon juice cuts through richness and brightens natural sugars; a little garlic or parsley adds aroma without distraction.

Texture is crucial. Courgettes should be tender with slight bite; aubergines creamy inside; peppers smoky and soft. Overcooking makes them limp, undercooking leaves them raw and bitter.

Culturally, this dish is part of the Italian tradition of contorni — vegetable sides that balance richer mains like grilled fish, roasted chicken, or lamb. But in modern kitchens, it often becomes the centrepiece of a vegetarian meal, served with bread, burrata, or couscous.

The beauty of this recipe is its adaptability. Add chilli flakes in Calabria, mint in Sicily, or a drizzle of balsamic in Modena — each region subtly personalises the plate.

Recipe — Grilled Vegetables with Olive Oil and Lemon (serves 4)

Ingredients

• 2 courgettes, sliced lengthways
• 1 large aubergine, sliced into rounds
• 2 red peppers, cut into strips
• 1 fennel bulb, sliced (optional)
• 4 tbsp extra-virgin olive oil
• Juice of 1 lemon
• 1 garlic clove, finely minced (optional)
• Chopped parsley or basil
• Salt and black pepper

Method

1. Brush vegetables lightly with olive oil and season with salt.
2. Grill over medium-high heat until charred and tender on both sides.
3. Transfer to a platter while still warm.
4. Mix remaining olive oil with lemon juice and garlic.
5. Spoon dressing over vegetables; scatter herbs on top.
6. Rest 10 minutes before serving.

Serve warm or at room temperature with bread.