Grilled Veggies with Tomato Relish

This dish is full of bold flavors and a beautiful rainbow of colors. Adding hearty Portobello mushrooms turns this side dish into the perfect summertime lunch.


Be sure to core and seed the tomatoes. This will prevent the relish from getting watery.


Chop the relish ingredients into similar sized pieces.GrilledVeggieTomatoRelish3

Use a spoon to scrape out the gills, as they can be quite bitter.GrilledVeggieTomatoRelish4Toss all the cut veggies to be grilled with a bit of olive oil and salt and pepper.  Grill under tender-crisp. Serve warm with relish or at room temperature.




Grilled Veggies with Tomato Relish

Marla Hingley
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 6


  • 2 Portobello mushrooms gills & stem removed
  • 4 zucchini yellow and green, cut into ½” slices
  • 4 sweet peppers all colors, quartered
  • 1 onion cut into ½” slices
  • Olive oil
  • Salt and pepper


  • 3 cups tomatoes cored & seeded
  • ¼ cup Italian parsley minced
  • 3 Tbsp dill pickles minced
  • 3 Tbsp olive oil
  • 4 tsp red wine vinegar
  • 1 Tbsp capers drained
  • 1 Tbsp canned green chilies minced
  • 2 cloves garlic minced
  • ½ tsp Italian seasoning
  • ¼ tsp red pepper flakes
  • Salt and pepper to taste


  • Toss all the veggies with some oil and sprinkle with salt and pepper. Lay on grill in a single layer, turning once char marks appear. Because the veggies have different cooking times, start with the peppers and onions. Once they start to soften add the zucchini and mushrooms. That way everything will be done at the same time.
  • For the relish, combine all ingredients until thoroughly mixed. If you can, make this an hour ahead of time to allow the flavors to blend and the mixture to warm to room temperature.
  • Serve the relish over the grilled veggies, or on the side.


Other veggies you can grill: eggplant, fennel
Tried this recipe?Let us know how it was!
See also
Grilled Steak Salad with Salsa Verde & Avocado Cream



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