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Incredible BBQ Marinated Grilled Vegetables Recipe

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4.1 from 14 reviews

This Incredible BBQ Grilled Vegetables recipe features a colorful medley of marinated bell peppers, onions, eggplant, zucchini, asparagus, and mushrooms, grilled to tender perfection with charred edges. The fresh herbs, garlic, and a zesty lemon dressing enhance the veggies, making it a perfect side dish or light main, especially suitable for outdoor BBQs or oven roasting.

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

Vegetable Seasoning

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

Dressing/Marinade

  • 1/4 cup (65ml) parsley, roughly chopped (or chives)
  • 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 to 1 tsp chili flakes (adjust spice to taste)

Instructions

  1. Prepare the Marinade: Place parsley (or chives), lemon juice, extra virgin olive oil, white sugar, minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, and chili flakes into a jar. Shake well to combine and set aside for at least 10 minutes to allow flavors to meld.
  2. Cut the Vegetables: Cut the bell peppers — first removing the walls, then slicing each on the diagonal into fairly large pieces for easy grilling. For onions, peel and halve, keeping the root end intact, then slice into wedges through the root. Slice eggplant lengthwise and then into 1.25 cm thick semi circles. Cut zucchini into 0.7 cm thick diagonal slices. Trim asparagus ends. Keep pieces large to prevent falling through the grill and for easier handling.
  3. Preheat Grill or Oven: Lightly brush BBQ grill with oil and preheat to high heat, or preheat oven to 250°C (480°F).
  4. Season Vegetables: Place all vegetables in a large bowl or tray. Drizzle with 1/4 cup extra virgin olive oil, sprinkle with 1 tsp salt, 1 tsp pepper, and 3 cloves minced garlic. Toss well with hands to coat evenly.
  5. Grill or Roast Vegetables: Arrange vegetables on the hot grill or oven tray. Grill or roast according to times below until vegetables are tender-crisp with charred edges:
    • Asparagus and zucchini: Grill 2 minutes each side; oven 10 minutes (no flipping required)
    • Capsicum, mushrooms, and onion: Grill 3 minutes each side; oven 15 minutes, flipping at 10 minutes
    • Eggplant: Grill 4 minutes each side; oven 18 minutes, check doneness by stabbing the middle to ensure softness without sogginess

    Remove cooked vegetables into a large bowl.

  6. Marinate Vegetables: While vegetables are still hot, drizzle the prepared dressing over them and toss gently to coat evenly.
  7. Rest and Serve: Let the vegetables marinate for at least 10 minutes before serving. Sprinkle with additional chopped parsley if desired. Serve warm or at room temperature as a flavorful BBQ side or vegetarian main dish.

Notes

  • Cut vegetables into large pieces to avoid them falling through grill grates and for easy turning.
  • Adjust chili flakes to control the spiciness of the dressing.
  • Keep onion roots intact during slicing to hold wedges together while grilling.
  • If using an oven, roasting times differ slightly and flipping times are noted accordingly.
  • Marinating the vegetables while still hot helps them absorb the dressing better.

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