Save This vibrant piri-piri grilled vegetable platter transforms everyday produce into a flavor explosion with Portuguese-inspired spices and a cooling herb sauce. The combination of smoky, charred vegetables with the bright, spicy marinade creates a dish that works brilliantly as either a showstopping side or light main course.
I first made these piri-piri vegetables for a backyard gathering when I needed something to please both meat-eaters and vegetarians. The platter was emptied within minutes, with guests fighting over the last charred mushroom and requesting the recipe before dessert was even served.
Ingredients
- Red and yellow bell peppers: offer vibrant color and natural sweetness that intensifies when grilled. Look for firm peppers with glossy skin
- Zucchini: provides a tender texture that absorbs the marinade beautifully. Choose smaller ones for less seeds and better flavor
- Eggplant: adds substantial meatiness to the dish. Select ones that feel heavy for their size with tight, shiny skin
- Red onion: delivers aromatic sweetness when grilled. Pick firm onions with dry outer layers
- Button mushrooms: contribute an earthy umami element. Look for closed caps with no slimy texture
- Fresh red chilies: bring authentic piri-piri heat. Adjust quantity based on your spice tolerance
- Smoked paprika: adds crucial smoky depth that mimics traditional wood-fire cooking
- Fresh herbs: parsley, cilantro, and chives create a bright, cooling sauce that balances the heat
Instructions
- Create the Marinade:
- Combine olive oil, lemon juice, minced garlic, chopped chilies, smoked paprika, dried oregano, sea salt and black pepper in a large bowl. Whisk vigorously until the oil and lemon juice emulsify slightly. This marinade is the flavor foundation, so ensure the spices are evenly distributed throughout.
- Marinate the Vegetables:
- Add all prepared vegetables to the marinade bowl and use your hands or tongs to toss thoroughly, making sure every piece gets coated. Let them rest for at least 15 minutes at room temperature. This resting period allows the flavors to penetrate the vegetables, especially the porous eggplant and mushrooms.
- Prepare the Herb Sauce:
- While vegetables marinate, combine all herb sauce ingredients in a blender or food processor. Pulse initially to break down the herbs, then blend continuously until smooth but still maintaining some texture. The sauce should be vibrant green and pourable but not completely liquid. Taste and adjust seasoning, adding more lemon for brightness or olive oil for richness if needed.
- Master the Grilling Technique:
- Preheat your grill or grill pan until it's very hot. Work in batches to avoid overcrowding, which would steam rather than char the vegetables. Place vegetables in a single layer, allowing space between each piece. Grill approximately 3-4 minutes per side, looking for distinctive char marks and slight softening before turning. Different vegetables will cook at different rates, so remove each type as it reaches perfection.
Save The smoked paprika is truly the secret ingredient in this recipe. I discovered its transformative power during a cooking class in Lisbon, where the instructor insisted that this single spice could transport any vegetable dish from ordinary to extraordinary. She was absolutely right, and I've never made grilled vegetables without it since.
Storage and Make-Ahead Tips
These grilled vegetables actually improve overnight as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables are delicious cold in salads or sandwiches, or gently reheated in a 350°F oven for 10 minutes. The herb sauce will keep for 2 days refrigerated, though its vibrant color may darken slightly. Store it with a thin layer of olive oil on top to preserve freshness.
Seasonal Adaptations
Summer brings the opportunity to substitute in grilled corn, cherry tomatoes, or summer squash. In fall, try cubes of butternut squash or sweet potato, though these will need par-boiling before grilling. Winter versions can incorporate heartier vegetables like cauliflower florets or thick-sliced cabbage wedges. Spring calls for asparagus, spring onions, or even halved radishes for a peppery twist.
Serving Suggestions
Create a Mediterranean mezze board by pairing these vegetables with hummus, olives, and warm pita. Serve alongside grilled halloumi cheese for a vegetarian feast. Use as a filling for spectacular vegetable sandwiches on crusty bread. Toss with cooked farro or quinoa for a hearty grain bowl.
Cultural Context
Piri-piri sauce originates from Portuguese colonists in Africa who encountered the African bird's eye chili, which they called "piri-piri." The sauce became a staple in Portuguese cuisine, traditionally paired with chicken but wonderfully versatile with vegetables. This recipe offers a simplified version of the classic sauce, maintaining its signature heat and bright flavors while making it accessible for home cooks.
Save Enjoy this flavorful and healthy grilled vegetable dish that's perfect for any occasion.
Recipe FAQ
- → What vegetables work best with piri-piri marinade?
Bell peppers, zucchini, eggplant, onions, and mushrooms are ideal as they grill evenly and absorb flavors well. You can also try asparagus or carrots for extra variety.
- → Can the herb sauce be made in advance?
Yes, the herb sauce can be refrigerated for up to two days. Stir before serving for best consistency and flavor.
- → Is this dish suitable for vegan and gluten-free diets?
Absolutely, all the ingredients are naturally vegan and gluten-free. Always check labels if using packaged seasonings.
- → Can I use other herbs in the sauce?
Basil, mint, or tarragon can be added for a different twist, though parsley and cilantro provide the freshest flavor.
- → How do I reduce the spiciness?
Remove chili seeds completely, use just one chili, or substitute with a milder pepper for less heat.
- → What can I serve alongside this dish?
Crusty bread, grilled tofu, or roasted potatoes pair well, turning this into a complete meal.