Description
This Incredible BBQ Grilled Vegetables recipe features a colorful medley of marinated veggies, including bell peppers, onions, eggplant, zucchini, asparagus, and mushrooms. The vegetables are marinated in a zesty, herb-infused lemon and olive oil dressing with garlic and chili flakes, enhancing their natural flavors before being grilled to perfection. This dish is perfect as a delicious, healthy side or a flavorful main for any BBQ occasion.
Ingredients
Scale
Vegetables
- 2 red capsicum/bell peppers
- 2 yellow capsicum/bell peppers
- 2 red onions
- 1 eggplant, halved lengthwise, then cut into 1.25 cm (0.5 inch) thick semi circles
- 2 zucchini, sliced diagonally into 0.7 cm (1/3 inch) thick slices
- 2 bunches asparagus, ends trimmed
- 200 g (7 oz) button mushrooms
Marinade
- 1/4 cup (65 ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic, minced
- 1/4 cup parsley or chives, roughly chopped
- 1/3 cup (85 ml) lemon juice
- 1/3 cup (85 ml) 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 spice to taste)
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Cut the eggplant into 1.25 cm thick semi circles after halving it lengthwise. Slice the zucchini diagonally to 0.7 cm thickness. Trim the ends of the asparagus. Cut the bell peppers and red onions into large chunks suitable for grilling. Keep button mushrooms whole or halve larger ones.
- Make the marinade: In a bowl, whisk together 1/3 cup lemon juice, 1/3 cup extra virgin olive oil, minced garlic cloves, white sugar, salt, pepper, dried basil, parsley, oregano, thyme, and chili flakes. This flavorful marinade will infuse the vegetables with zesty and herbaceous notes.
- Marinate the vegetables: Place all prepared vegetables in a large bowl or a sealable bag. Pour the marinade over them and toss or mix well to coat all pieces evenly. Cover and refrigerate for at least 20 minutes to allow flavors to meld.
- Preheat the grill: Heat your BBQ grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the vegetables: Arrange the marinated vegetables on the grill in a single layer. Grill for about 10 minutes per side, turning occasionally until the vegetables are tender, slightly charred, and have grill marks. Remove from grill and garnish with chopped parsley or chives and a drizzle of extra virgin olive oil if desired before serving.
Notes
- You can adjust the chili flakes quantity to suit your preferred spice level.
- The herbs in the marinade can be substituted with fresh herbs if available, using about thrice the amount of dried herbs suggested.
- Ensure the vegetables are cut uniformly for even grilling.
- If you don’t have access to a BBQ grill, you can achieve similar results using a grill pan on the stovetop.
- Marinating the vegetables longer (up to 2 hours) will enhance flavor but avoid exceeding 24 hours to prevent sogginess.
