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Incredible BBQ Grilled Vegetables – marinated! Recipe

Incredible BBQ Grilled Vegetables – marinated! Recipe
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★★★★★

4.7 from 14 reviews

This Incredible BBQ Grilled Vegetables recipe features a vibrant mix of marinated and charred vegetables, perfect for a healthy, flavorful side or a main dish. The vegetables are first grilled to tender-crisp perfection, then tossed with a zesty, herb-infused marinade that elevates their natural flavors. Easy to prepare and packed with nutrients, this dish is ideal for summer barbecues or year-round indoor roasting.

Ingredients

Scale

Vegetables:

  • 2 red capsicum/bell peppers
  • 2 yellow capsicum/bell peppers
  • 2 red onions
  • 1 eggplant, halved lengthwise, then cut into 1.25cm (0.5″) thick semi circles
  • 2 zucchini, sliced 0.7cm (1/3″) thick on diagonal
  • 2 bunches asparagus, ends trimmed
  • 200g (7oz) button mushrooms

Grilling/Roasting:

  • 1/4 cup (65ml) extra virgin olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 3 cloves garlic, minced
  • 1/4 cup parsley, roughly chopped (or chives)

Grilled Vegetable Marinade (Dressing):

  • 1/3 cup (85ml) lemon juice
  • 1/3 cup (85ml) extra virgin olive oil
  • 2 tsp white sugar
  • 2 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 – 1 tsp chili flakes (adjust to taste)

Instructions

  1. Prepare the Marinade: Place all marinade ingredients in a jar and shake well to combine. Set aside for at least 10 minutes to allow flavors to meld.
  2. Cut the Vegetables: Keeping vegetable pieces large for easy handling, cut the capsicum by removing the walls and then slicing diagonally into large chunks. Peel the onions, keep the root end intact, halve them, and cut into wedges through the root. Slice the eggplant lengthwise into halves, then into semi circles 1.25cm thick. Slice zucchini diagonally into 0.7cm thick rounds. Trim ends from asparagus. Leave mushrooms whole.
  3. Prepare for Grilling: Brush BBQ grill lightly with oil and preheat to high heat, or preheat the oven to 250°C (480°F) if roasting.
  4. Season Vegetables: Place all vegetables in a large bowl or baking tray. Drizzle with 1/4 cup olive oil, then sprinkle with 1 tsp salt, 1 tsp pepper, and minced garlic. Toss thoroughly with your hands to coat evenly.
  5. Grill the Vegetables: Place vegetables on the hot grill or in the oven. Grill times vary by vegetable: asparagus and zucchini for 2 minutes per side; capsicum, mushroom, and onion for 3 minutes per side; eggplant for 4 minutes per side. When grilling in the oven, roast asparagus and zucchini for 10 minutes without flipping, capsicum, mushroom, and onion for 15 minutes flipping once at 10 minutes, and eggplant for 18 minutes. Check eggplant softness by piercing with a skewer.
  6. Marinate: While the vegetables are still hot, drizzle the prepared dressing over them and toss gently to coat all pieces.
  7. Rest and Serve: Set the marinated vegetables aside for at least 10 minutes to absorb the flavors. Sprinkle with chopped parsley before serving. Pair with your favorite mains or enjoy as a nutritious and colorful side dish.

Notes

  • Note 1: Keep vegetable pieces large to prevent them from falling through the grill and for easier flipping.
  • Note 2: Use dried herbs like basil, parsley, oregano, and thyme for the marinade to add depth of flavor.
  • Note 3: Adjust chili flakes to your preferred spice level.
  • Note 4: Keeping the onion root end intact helps hold the wedges together while grilling.

Nutrition

Keywords: BBQ vegetables, grilled vegetables, marinated vegetables, vegetarian, summer recipe, healthy side dish

Find it online: https://www.sanacooks.com/incredible-bbq-grilled-vegetables-marinated-recipe/