BBQ Grilled Vegetables Marinated (Print Version)
Fresh vegetables marinated in herbs, char-grilled for smoky summer flavor.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, seeded and cut into large chunks
02 - 1 yellow bell pepper, seeded and cut into large chunks
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 medium eggplant, sliced into 1/2-inch rounds
05 - 1 red onion, cut into wedges
06 - 8 oz button mushrooms, halved if large
07 - 1 cup cherry tomatoes
→ Marinade
08 - 1/4 cup olive oil
09 - 3 tbsp balsamic vinegar
10 - 2 tbsp freshly squeezed lemon juice
11 - 2 garlic cloves, minced
12 - 1 tbsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
13 - 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried rosemary)
14 - 1 tbsp chopped fresh parsley
15 - 1 tsp smoked paprika
16 - 1 tsp kosher salt
17 - 1/2 tsp freshly ground black pepper
# How-To Steps:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, thyme, rosemary, parsley, smoked paprika, salt, and black pepper to make the marinade.
02 - Add all the prepared vegetables to the bowl with the marinade. Toss well to coat. Cover and let marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
04 - Thread vegetables onto skewers (if desired) or grill directly, working in batches if necessary.
05 - Grill vegetables for about 4-5 minutes per side, or until nicely charred and tender, turning occasionally.
06 - Transfer grilled vegetables to a serving platter. Garnish with more fresh herbs if desired. Serve hot or at room temperature.
# Expert Tips:
01 -
- The marinade transforms ordinary vegetables into something people actually get excited about eating
- Leftovers (if there are any) taste even better the next day in salads or grain bowls
02 -
- Crowding the grill steams the vegetables instead of charring them, so work in batches if needed
- Vegetables continue cooking after they come off the grill, so pull them slightly before you think they are done
03 -
- Pat excess marinade off vegetables before grilling to prevent flare-ups
- A drizzle of good balsamic glaze right before serving takes these to restaurant level