Grilled vegetables are prepared in many ways and are very versatile. So versatile that you’ll be happy to have leftovers to easily fill half your plate at lunch or dinner.

The quickest way to make grilled vegetables is to slice them, add a drizzle of oil and a few drops of balsamic vinegar, then place them on a baking sheet in a 400-degree oven  or directly on the BBQ grill. You could also fry them up in a frying pan to get an equally tasty and versatile result.

For a more unique recipe, choose vegetables that are about the same size in order to prepare a Tian of vegetables. Tian is the name of the container in which this dish is cooked in Provence.  A delight, in addition to being really pretty! Here’s the recipe:


4 small red onions, sliced

1 bell pepper, sliced into julienne strips

1 eggplant, sliced

1 yellow zucchini, sliced into rounds

1 green zucchini, sliced into rounds

4 Italian tomatoes, sliced

15 ml (1 tbsp) olive oil

Salt and pepper, to taste

5 ml (1 tsp) thyme


  1. Preheat the oven to 400 degrees F
  2. In a large non-stick or pyrex dish, arrange vegetables harmoniously in rows. Alternate onion, pepper, eggplant, yellow zucchini, green zucchini and tomatoes.
  3. Add a drizzle of oil to the vegetables, then sprinkle with salt, pepper and thyme.
  4. Bake for about 15 minutes or until vegetables are golden brown.

What to do when you end up with a surplus of grilled vegetables?

Here are 3 simple ways to use the leftovers from this recipe without feeling like you’re eating the same thing 3 times.


A simple and delicious way to reuse leftover grilled vegetables is to incorporate it into a homemade pizza. Simply add the rest of the vegetables on a pita bread, flatbread, Naan bread or homemade dough, add pizza sauce or pesto, and cover with grated cheese. You can add pieces of chicken breast or tofu to have a protein packed meal.   That’s all!


For lovers of raw vegetables with dip or hummus, why not add roasted vegetables to enhance the flavor while stocking up on vegetables? It’s as simple as that. For hummus, just take this  recipe of hummus with beets and replace the beet with grilled veggies.   You could add a pinch of smoked paprika to grilled side of the vegetables. For the dip, simply puree the vegetables, then add a drizzle of oil and lemon juice. You can  also add  a  spoonful  of Greek yogurt to make the dip creamier. Try it!


Pasta is a very popular dish. Unfortunately, there is sometimes a tendency to include fewer vegetables. So I suggest you turn leftover grilled vegetables into sauce to accompany the pasta. It’s a change from the classic tomato, rosé or spaghetti sauce. Besides, this sauce is quick to made. Simply  place the vegetables in the blender and add vegetable broth to make the sauce  more liquid. All that remains is to simmer for a few minutes in the pan with a dash of cream (or Greek yogurt). For more ideas for incorporating vegetables  into pasta dishes ,click  here.

Finally, you can also use grilled vegetables to  make a delicious sandwich, to add color to an omelette or  to  complete  une salad. Simple but tasty ideas! So, want to have leftovers?

Written by Marie-Ève Caplette, Registered Dietitian and Half Your Plate ambassador

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