Incredible BBQ Grilled Vegetables - marinated!
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
8 - 12
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Calories
206 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Incredible BBQ Grilled Vegetables - marinated!
Description
Vegetables are cut into large pieces for ease of grilling and to prevent falling through the grill grates. After marinating for at least ten minutes, they are seasoned and grilled on high heat or roasted, allowing them to develop tender-crisp texture with charred edges that enhance their natural sweetness and complexity.
The accompanying marinade incorporates lemon juice and olive oil with garlic, sugar, black pepper, salt, and a blend of herbs including parsley, oregano, thyme, and basil, plus chili flakes to add gentle spiciness. The marinade infuses the vegetables, brightening them and layering herbal notes.
This dish serves well as a hearty side or main, especially accompanied by crusty bread. It keeps well refrigerated and even improves in flavor after a day. Various vegetables and herbs can be substituted to adjust the profile.
Larger cuts, especially of onions, aid in handling on the grill, and times are recommended to achieve optimal tenderness. The recipe yields generous portions suitable for several servings.
Ingredients
Vegetables (Note 1):
- 2 red bell pepper capsicum
- 2 yellow bell pepper capsicum
- 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 asparagus ends trimmed, bunches
- 200g/ 7oz button mushrooms
Grilling/Roasting:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic , minced
- 1/4 cup parsley , roughly chopped (or chives)
Grilled Vegetable Marinade (Dressing):
- 1/3 cup lemon juice 85ml
- 1/3 cup extra virgin olive oil 85ml
- 2 tsp white sugar
- 2 garlic minced, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp basil Note 2, dried
- 1/2 tsp parsley
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1/2 - 1 tsp chili flakes adjust spice to taste, Note 3
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
- The recipe yields ample servings: about 6 as a main dish with bread, or 8 to 12 as a side.
- Vegetables can be swapped or added according to preference, noting they shrink about 30% when cooked.
- Use approximately 2 teaspoons total of herbs—mix as desired or use a mixed herb blend.
- Adjust chili flakes to taste; 1 teaspoon provides mild heat.
- Keep onion wedges intact at the root end to make turning easier on the grill.
- The dish tastes great fresh but develops more flavor after a day and holds well for up to 5 days refrigerated.
- Best served at room temperature with an optional squeeze of fresh lemon juice for brightness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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