Incredible BBQ Grilled Vegetables - marinated!

Name: Incredible BBQ Grilled Vegetables - marinated!
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 - 12
Ingredients: 2 red capsicum/bell peppers; 2 yellow capsicum/bell peppers; 2 Red Onions; 1 eggplant; 2 zucchini; 2 bunches asparagus; 200g/ 7oz button mushrooms; 1/4 cup (65ml) extra virgin olive oil; 1 tsp each salt and pepper; 3 cloves garlic; 1/4 cup parsley; 1/3 cup (85ml) lemon juice; 1/3 cup (85ml) extra virgin olive oil; 2 tsp white sugar; 2 garlic cloves; 1/2 tsp each salt and pepper; 1/2 tsp each dried basil, parsley, oregano, thyme; 1/2 - 1 tsp chilli flakes

User Reviews

5.0

165 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
8 - 12
Calories
206 kcal
Course
Side Dish, Main Course
Cuisine
American

Incredible BBQ Grilled Vegetables - marinated!

Kai Walton

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Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.

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Ingredients

Servings

Vegetables (Note 1):

2 red capsicum/bell peppers
2 yellow capsicum/bell peppers
2 Red Onions
1 eggplant , halved lengthwise, then 1.25cm/ 0.5" thick semi circles
2 zucchini , 0.7cm / 1/3" thick slices on diagonal
2 bunches asparagus , ends trimmed
200g/ 7oz button mushrooms

Grilling/Roasting:

1/4 cup (65ml) extra virgin olive oil
1 tsp each salt and 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 each salt and pepper
1/2 tsp each dried basil, parsley, oregano, thyme (Note 2)
1/2 - 1 tsp chilli flakes (adjust spice to taste, Note 3)

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Instructions

Marinade:

Place ingredients in a jar and shake well. Set aside 10 minutes+.

Cutting Vegetables (see video):

Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.

Grilling/Roasting Vegetables:

Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.

Cook times:

Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)

Marinating:

While vegetables are still hot, drizzle over Dressing and toss.
Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.

Notes

SERVINGS: Makes loads, and you'll be happy about it because it's even better the next day and the next, and it's highly versatile! Serves 6 as a main with crusty bread, 8 - 12 as a side.
Vegetables - feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
Onion cutting - the idea here is to keep the wedges in tact so it's easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine!
Storage - Great fresh, even better on Day 2! I've kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
Nutrition per serving, assuming 8 serves.

Nutrition Information

Show Details

Calories 206cal (10%) Carbohydrates 14g (5%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 2g (10%) Sodium 301mg (13%) Potassium 537mg (15%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 1290IU (26%) Vitamin C 112.4mg (125%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 8- 12

Amount Per Serving

Calories 206 kcal

% Daily Value*

Calories	206cal	10%
Carbohydrates	14g	5%
Protein	3g	6%
Fat	16g	25%
Saturated Fat	2g	10%
Sodium	301mg	13%
Potassium	537mg	11%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	1290IU	26%
Vitamin C	112.4mg	125%
Calcium	31mg	3%
Iron	1mg	6%