BBQ Grilled Marinated Vegetables (Printable)
Fresh vegetables marinated in zesty herbs, char-grilled to tender perfection for summer dining.
# 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
13 - 1 tbsp fresh rosemary, finely chopped
14 - 1 tbsp chopped fresh parsley
15 - 1 tsp smoked paprika
16 - 1 tsp kosher salt
17 - 1/2 tsp freshly ground black pepper
# Step-by-step:
01 - Whisk together olive oil, balsamic vinegar, lemon juice, garlic, thyme, rosemary, parsley, smoked paprika, salt, and black pepper in a large bowl until thoroughly combined.
02 - Add all prepared vegetables to the marinade. Toss vigorously to ensure even coating. Cover and refrigerate for at least 30 minutes, up to 2 hours for deeper flavor penetration.
03 - Heat grill or grill pan to medium-high temperature (approximately 375°F). Lightly oil the grates to prevent sticking.
04 - Thread vegetables onto skewers if preferred, or arrange directly on grill surface. Work in batches to avoid overcrowding.
05 - Grill for 4-5 minutes per side, turning occasionally, until vegetables develop visible char marks and reach desired tenderness.
06 - Transfer to a serving platter. Garnish with additional fresh herbs if desired. Serve immediately while hot or allow to cool to room temperature.
# Expert Advice:
01 -
- The marinade does double duty, adding flavor while keeping vegetables juicy on high heat
- Everything cooks in about 15 minutes, leaving you more time to hang out with friends
02 -
- Dense vegetables like eggplant need consistent heat, so avoid the coolest part of your grill
- Cherry tomatoes cook faster than everything else, so position them where you can grab them first
03 -
- Use metal skewers if you have them, they conduct heat and help vegetables cook from the inside out
- Keep a water bottle nearby for flare-ups from the olive oil in the marinade