Description
A vibrant and flavorful recipe featuring an assortment of fresh vegetables grilled to perfection on the BBQ, then tossed in a zesty Lemon Herb & Garlic Marinade. These Incredible BBQ Grilled Vegetables are tender-crisp with beautifully charred edges and infused with a delicious marinade that enhances their natural flavors. Perfect as a side dish, starter, antipasto, or added to salads and pasta, this recipe is versatile, healthy, and ideal for outdoor cooking enthusiasts.
Ingredients
Scale
Vegetables
- 2 red capsicum/bell peppers
- 2 yellow capsicum/bell peppers
- 2 red onions
- 1 eggplant, halved lengthwise, then cut into 1.25cm (0.5″) thick semi circles
- 2 zucchini, sliced diagonally into 0.7cm (1/3″) thick slices
- 2 bunches asparagus, ends trimmed
- 200g (7oz) button mushrooms
Marinade
- 1/3 cup (85ml) lemon juice
- 1/3 cup (85ml) extra virgin olive oil
- 2 tsp white sugar
- 3 cloves garlic, minced (1 clove reserved for vegetables)
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp 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 chilli flakes (adjust to taste)
- 1/4 cup parsley, roughly chopped (or chives)
Instructions
- Prepare the Vegetables: Wash and dry all vegetables. Slice the eggplant into 1.25cm (0.5″) thick semi circles after halving lengthwise. Slice the zucchini diagonally into 0.7cm (1/3″) thick pieces. Trim the ends of the asparagus. Cut onions and capsicums into large pieces suitable for grilling. Keep button mushrooms whole.
- Make the Marinade: In a bowl, combine lemon juice, 1/3 cup extra virgin olive oil, white sugar, 2 cloves minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, chilli flakes, and chopped parsley or chives. Whisk thoroughly until sugar dissolves and herbs are evenly mixed.
- Pre-Treat the Vegetables: Toss all the prepared vegetables with 1/4 cup extra virgin olive oil, 1 clove minced garlic, salt, and pepper for seasoning before grilling to help with charring and flavor development.
- Grill the Vegetables: Preheat the BBQ to medium-high heat. Place the vegetables on the grill and cook until tender-crisp with charred edges, approximately 15-20 minutes, turning occasionally to ensure even cooking.
- Marinate the Grilled Vegetables: While the grilled vegetables are still hot, immediately transfer them to a large mixing bowl and pour the prepared lemon herb and garlic marinade over them. Toss gently to ensure all pieces are well coated and absorb the marinade flavors.
- Serve or Refrigerate: Serve the marinated vegetables fresh as a side dish, antipasto, or salad topper. For enhanced flavor, allow the vegetables to marinate in the refrigerator for a few hours or overnight before serving, which makes the flavors more pronounced.
Notes
- This recipe works beautifully with an assortment of your favorite seasonal vegetables.
- The marinade can be adjusted by increasing or decreasing the chilli flakes to suit your spice preference.
- If you don’t have access to a BBQ, you can roast the vegetables in the oven at 200°C (400°F) for about 20-25 minutes until tender and slightly charred.
- These grilled vegetables are excellent served as part of a cheeseboard, as a starter, side dish, main course, salad ingredient, or tossed through pasta.
- Best flavor is achieved when vegetables are marinated while still warm immediately after grilling.
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 7 g
- Sodium: 301 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
