Description
This Incredible BBQ Grilled Vegetables recipe offers a delicious medley of marinated and grilled vegetables featuring capsicums, onions, eggplant, zucchini, asparagus, and mushrooms. The vegetables are marinated in a zesty herb and lemon dressing, then grilled to perfection for tender-crisp, charred edges. Perfect for summer gatherings or as a flavorful side dish.
Ingredients
Vegetables
- 2 red capsicums/bell peppers
- 2 yellow capsicums/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
For Grilling
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 cloves garlic, minced
Dressing/Marinade
- 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 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)
- 1/4 cup parsley, roughly chopped (or chives) for garnish
Instructions
- Prepare Marinade: Combine lemon juice, extra virgin olive oil, white sugar, minced garlic, salt, pepper, dried basil, parsley, oregano, thyme, and chili flakes in a jar. Shake well and set aside for at least 10 minutes to allow flavors to meld.
- Cut Vegetables: Slice capsicums by removing the walls and cutting diagonally into large pieces. Keep onion root ends intact, peel, halve, and cut into wedges through the root end. Slice eggplant into 1.25cm thick semi circles. Cut zucchini into 0.7cm thick diagonal slices. Trim asparagus ends. Leave mushrooms whole or cleaned as preferred.
- Preheat Grill or Oven: Brush BBQ grill lightly with oil and preheat to high, or preheat oven to 250°C (480°F) for roasting.
- Season Vegetables: In a large bowl or tray, combine all cut vegetables. Drizzle with 1/4 cup olive oil, sprinkle with 1 tsp salt, 1 tsp pepper, and 3 cloves minced garlic. Toss thoroughly by hand to coat evenly.
- Grill or Roast Vegetables: Place vegetables on the hot grill or on a baking tray in the oven. Grill or roast according to the following times: asparagus and zucchini for 2 minutes per side (10 minutes in oven without flipping); capsicum, mushrooms, and onions for 3 minutes per side (15 minutes in oven, flip at 10 minutes); eggplant for 4 minutes per side (18 minutes in oven). Vegetables should be tender-crisp with charred edges.
- Marinate Vegetables: While the vegetables are still hot, drizzle the prepared marinade dressing over them and toss gently to coat. Set aside for at least 10 minutes to let the flavors infuse.
- Garnish and Serve: Sprinkle roughly chopped parsley or chives over the marinated vegetables before serving. Enjoy as a vibrant, flavorful side dish or main for gatherings.
Notes
- Keep vegetable pieces large to make turning on the grill easier and to prevent them from falling through the grill grates.
- Keeping the onion root end intact helps keep the wedge shape during grilling.
- Adjust the amount of chili flakes to control the spice level of the marinade.
- You can roast the vegetables in a preheated oven at 250°C (480°F) if a grill is not available, following the specified baking times.
