Description
Delicious and vibrant BBQ grilled vegetables marinated in a zesty and herbaceous dressing. Perfectly charred and tender crisp, this recipe combines a variety of fresh vegetables with a flavorful marinade and dressing that enhances their natural flavors. Easy to prepare on the grill or oven, this veggie medley is a healthy and enticing side dish for any meal.
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, cut into 0.7cm (1/3″) thick diagonal slices
- 2 bunches asparagus, ends trimmed
- 200g (7oz) button mushrooms
Marinade
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, minced
Dressing
- 1/3 cup (85ml) lemon juice
- 1/3 cup (85ml) extra virgin olive oil
- 2 tsp white sugar
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 to 1 tsp chilli flakes (adjust to taste)
- 1/4 cup parsley, roughly chopped (or chives), for garnish
Instructions
- Prepare the Marinade: Combine 1/4 cup extra virgin olive oil, 1 tsp salt, 1 tsp pepper, and 3 minced garlic cloves in a jar. Shake well and set aside to marinate for at least 10 minutes.
- Cut the Vegetables: Cut the capsicum/bell peppers by removing the walls and slicing diagonally into large pieces. Peel and halve the red onions, keep the root intact, then cut into wedges through the root. Slice the eggplant lengthwise into halves and then into 1.25cm semi-circles. Slice zucchini into 0.7cm diagonal slices. Trim ends of the asparagus. Keep all pieces large for easy handling and to avoid falling through the grill.
- Preheat the Grill or Oven: Lightly brush BBQ grills with oil and preheat the grill to high heat, or preheat the oven to 250°C (480°F).
- Season the Vegetables: Place all the cut vegetables in a large bowl or tray. Drizzle with the prepared marinade, sprinkle salt, pepper, and minced garlic, then toss thoroughly by hand to coat evenly.
- Grill or Roast the Vegetables: Arrange the vegetables on the preheated BBQ grill or a baking tray if using the oven. Grill or roast according to times: asparagus and zucchini 2 minutes each side (oven 10 min with no flipping), capsicum, mushrooms, and onion 3 minutes each side (oven 15 min, flip at 10 minutes), eggplant 4 minutes each side (oven 18 min). Check the eggplant is tender but not soggy by testing with a jab in the middle.
- Prepare the Dressing: In a bowl, whisk together lemon juice, extra virgin olive oil, white sugar, minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, and chilli flakes until well combined.
- Toss Vegetables with Dressing: While the grilled vegetables are still hot, drizzle the dressing over them and toss gently to coat evenly.
- Rest and Serve: Set the marinated vegetables aside for at least 10 minutes to allow flavors to meld. Garnish with roughly chopped parsley or chives before serving.
Notes
- Keep vegetable pieces large to make grilling easier and prevent them from falling through the grill grates.
- Herb mix includes dried basil, parsley, oregano, and thyme for a balanced herbal flavor.
- Adjust chilli flakes according to your preferred spice level.
- Leaving the root end intact on onions keeps the wedge layers together during grilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: American BBQ
Keywords: BBQ grilled vegetables, marinated vegetables, grilled capsicum, grilled eggplant, BBQ side dish, healthy grilled veggies, vegetarian BBQ recipe
