BBQ Grilled Vegetables Marinated (Printable View)
Fresh vegetables marinated in zesty herb dressing, char-grilled to perfection for summer gatherings.
# 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
# Cooking Steps:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, garlic, thyme, rosemary, parsley, smoked paprika, salt, and black pepper until well combined.
02 - Add all prepared vegetables to the bowl with the marinade. Toss thoroughly to coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Thread vegetables onto skewers if preferred, or arrange directly on the grill. Work in batches if necessary to avoid overcrowding.
05 - Grill vegetables for 4-5 minutes per side, turning occasionally, until nicely charred and tender-crisp.
06 - Transfer grilled vegetables to a serving platter. Garnish with additional fresh herbs if desired. Serve hot or at room temperature.
# Expert Tips:
01 -
- The marinade doubles as a finishing sauce, so every bite pops with flavor
- Grilling transforms ordinary vegetables into something people actually fight over
- Everything can be prepped ahead and grilled when guests arrive
02 -
- Dense vegetables like eggplant need more time than delicate ones like cherry tomatoes. Watch closely and remove tomatoes early if needed
- Crowding the grill drops the temperature instantly. Leave breathing room between pieces or work in multiple batches
- Letting vegetables rest for five minutes after grilling helps them retain their juices
03 -
- Save any leftover marinade to brush on during the last minute of grilling for extra flavor
- These vegetables reheat beautifully on a sheet pan in a 375°F oven for 10 minutes