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Incredible BBQ Grilled Vegetables with Marinade Recipe

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4 from 8 reviews

This Incredible BBQ Grilled Vegetables recipe features a vibrant assortment of marinated vegetables grilled to perfection with a zesty homemade dressing. Perfect as a healthy side dish or a flavorful vegetarian main, the vegetables are marinated, grilled to tender-crisp with lovely charred edges, and tossed in a tangy lemon-herb dressing that enhances their natural flavors.

Ingredients

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 on diagonal, 0.7cm / 1/3" thick)
  • 2 bunches asparagus (ends trimmed)
  • 200g / 7oz button mushrooms

Vegetable Prep

  • 1/4 cup (65ml) extra virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 cloves garlic (minced)

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 black 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)
  • 1/4 cup parsley (roughly chopped, or substitute with chives for garnish)

Instructions

  1. Prepare the Marinade: Combine lemon juice, olive oil, white sugar, minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, and chili flakes in a jar. Shake well and set aside for at least 10 minutes to infuse the flavors.
  2. Prepare the Vegetables: For easy grilling and handling, keep vegetable pieces large. Cut the capsicum by removing the walls and slicing on the diagonal into large pieces. Peel the onions but keep the root intact; then cut in half and slice into wedges through the root end. Slice the eggplant lengthwise, then into 1.25 cm thick semi-circles. Slice zucchini diagonally into 0.7 cm thick slices. Trim the asparagus ends.
  3. Preheat Grill or Oven: Lightly brush BBQ grills with oil and preheat to high temperature. Alternatively, preheat the oven to 250°C/480°F for roasting.
  4. Season Vegetables: Place all prepared vegetables in a large bowl or tray. Drizzle with extra virgin olive oil (1/4 cup), sprinkle with salt, pepper, and minced garlic. Toss thoroughly with your hands to evenly coat.
  5. Grill or Roast Vegetables: Arrange vegetables on the BBQ or on an oven tray. Grill or roast according to the vegetable type: asparagus and zucchini for 2 minutes each side on grill (or 10 minutes in the oven with no flipping); capsicum, mushroom, and onion for 3 minutes each side on grill (or 15 minutes in the oven, flipping at 10 minutes); eggplant for 4 minutes each side on grill (or 18 minutes in oven). Check tenderness by inserting a skewer into the eggplant; it should be soft but not soggy.
  6. Marinate the Warm Vegetables: While vegetables are still hot, drizzle the prepared marinade over them and toss gently to coat.
  7. Rest and Serve: Let the marinated vegetables sit for at least 10 minutes to absorb flavors. Sprinkle roughly chopped parsley or chives on top before serving. Enjoy as a flavorful side dish or main course with your favorite accompaniments.

Notes

  • Keep vegetable pieces large to prevent them from falling through the grill and to reduce handling.
  • Use fresh herbs if available for more vibrant flavor.
  • Adjust chili flakes according to your preferred spice level.
  • Keeping the onion root intact helps hold wedges together while grilling.
  • This recipe works well in both BBQ grilling and oven roasting setups.

Find it online: https://recipefeastful.com/incredible-bbq-grilled-vegetables-with-marinade-recipe/