The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Unlike meat, it’s better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they’re hot. Tastes like homemade antipasto!
Marinated Grilled Vegetables (BBQ or oven!)
I don’t think I’ve ever been so excited about a vegetable recipe!! 😂
I mean, we’ve all done basic grilled vegetables. You might’ve even tried your hand tossing vegetables in a basic marinade before barbecuing them.
But have you ever tossed grilled vegetables in a marinade AFTER grilling them?? They suck up flavour in a way that raw vegetables never will, and they taste like homemade antipasto vegetables. All the flavour with a gallon less oil! 😂
The best part about these grilled vegetables is that they’re even better the next day..… and the next!
Which vegetables are good for grilling?
Almost every vegetable other than leafy greens are wonderful for grilling – here are my favourites:
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zucchini
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mushrooms
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asparagus
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capsicum / bell peppers
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eggplant / aubergine
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red onion
It’s a good variety of colour, textures, shapes and flavour, plus these are vegetables that are easy to handle on the grill without using any special equipment (eg. grilling baskets) or skewering.
Best way to grill vegetables – Cut ’em BIG!
There’s no need to fuss with grilling baskets or skewering (I only skewer when it’s intentional like Thai Chicken Satay Skewers, Beef Kabobs!). Just cut the vegetable into big pieces so you don’t end up turning hundreds of tiny individual pieces.
BONUS: larger pieces = grill for longer = better charred bits = better flavour!
Marinade for Grilled Vegetables
Really, it’s just a dressing but I feel like it sounds a bit fancier to say we’re marinating the vegetables. So a marinade it is! 😂
The ingredients in the marinade are literally just like any standard salad dressing except there’s less oil to vinegar (lemon).
The vegetables themselves are tossed in olive oil before grilling and it retains the juiciness from the oil quite well after grilling. So you don’t need as much oil for the marinade. 🙂
Should you marinate vegetables before grilling? NO!! Marinade AFTER!
My big tip in this recipe that makes all the difference for the BEST GRILLED VEGGIES of your life is to marinade them AFTER cooking, not before, because hot vegetables absorb flavour so much better than raw vegetables!
In fact, marinating raw vegetables is not really that effective at all. While some vegetables, like mushrooms and eggplants, will absorb oil and vinegars, they do not absorb flavour very well (like garlic, herbs) and they sweat when in contact with salt, making them less juicy and floppy – not ideal for BBQing!
But other vegetables like capsicums/bell peppers and zucchini, there’s really no benefit to marinating them when raw.
Oven instead? Stove?
100% YES! In fact, this recipe is pretty much my regular end-of-week fridge clean out recipe and I usually roast rather than grill the vegetables, simply for convenience.
You could even cook it on the stove – just takes a lot of batches!
But there’s no denying it – the extra flavour you get from the char and the grease of a BBQ makes it tastier!
How to serve Grilled Vegetables
The beauty of this recipe is the sheer versatility. (Second only to, of course, the utter deliciousness!) Serve it as:
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part of an antipasto platter or on a cheeseboard (cut larger pieces smaller)
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with authentic Southern Italian-style focaccia – very traditional!
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with a side of grilled garlic bread (it’s Amazing with a capital A!)
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as lunch or main with toasted bread with a smear of avocado or ricotta (pictured below) (try this simple homemade crusty artisan bread, or this no yeast Irish Soda Bread or no yeast sandwich bread)
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pile it over a simple piece of grilled chicken (try one of these marinades), steak or pork – like a salsa!
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grilled vegetable pasta salad – use the natural juices and excess Dressing that pools at the bottom of the bowl as the pasta salad dressing! Recipe here;
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grilled vegetable salad – toss through baby spinach leaves or rocket/arugula; or
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stuff in an omelette.
More things to BBQ!
Here in Australia, the climate is so mild we pretty much cook on the BBQ all through the year. Here’s a little view preview of some of my favourite recipes!
And here are links to all the grilling recipes featured in the video above:
And if that’s not enough for you, have a browse through my entire BBQ Collection filled with all my favourite foods to cook up on the grill! – Nagi x
Watch how to make it
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Incredible BBQ Grilled Vegetables - marinated!
Ingredients
Vegetables (Note 1):
- 2 red capsicum/bell peppers
- 2 yellow capsicum/bell peppers
- 2 red onions
- 1 eggplant , halved lengthwise, then 1.25cm/ 0.5" thick semi circles
- 2 zucchini , 0.7cm / 1/3" thick slices on diagonal
- 2 bunches asparagus , ends trimmed
- 200g/ 7oz button mushrooms
Grilling/Roasting:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic , minced
- 1/4 cup parsley , roughly chopped (or chives)
Grilled Vegetable Marinade (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 each salt and pepper
- 1/2 tsp each dried basil, parsley, oregano, thyme (Note 2)
- 1/2 - 1 tsp chilli flakes (adjust spice to taste, Note 3)
Instructions
Marinade:
- Place ingredients in a jar and shake well. Set aside 10 minutes+.
Cutting Vegetables (see video):
- Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
- Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
- Onion (Note 4) - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
Grilling/Roasting Vegetables:
- Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F.
- Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
- Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl.
Cook times:
- Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping)
- Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min)
- Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
Marinating:
- While vegetables are still hot, drizzle over Dressing and toss.
- Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Recipe Notes:
Nutrition Information:
Originally published June 2019. Updated June 2020 for minor housekeeping matters – no change to recipe!
Life of Dozer
Paws hanging off the edge of the couch while he snoozes: A familiar sight!
Sorry,forgot to rate. Ten stars. Heavenly!
Sometimes I get up in the middle of the night to snack on these cold. Today I used fresh green beans, red bell peppers, organic rainbow carrots, and vidalia onions. For dinner I made some jasmine rice with these veggies, which, btw, were even better today than yesterday. I’m saving the little that is left for my chicken burrito for lunch with some ranch Gordo cannellini beans. I will be making this weekly. A great way to get veggies in my diet!
These vegetables are so delicious! These are the best grilled vegetables I’ve had. The flavour is just great. Thanks for the recipe!
another delicious meal – I precooked some potatoes then grilled hem on the bbq as well added the dressing- scrumptious
Hi Nagi, made your grilled veggies tonight, perfect side with our chicken. Easy to put together and I’m looking forward to the leftovers tomorrow for my lunch! Not really a helpful comment for anyone but it is pretty tasty.
Cheers, Dennis
Nagi, if I could give more stars I would. These are insanely delicious. My entire (veggie-averse) family devoured these and, you’re right, they’re even better the next day.
I’m a huge fan of your recipes (I think if you as my kindred tastebud sister 😂) and I appreciate your skill and talent very much.
Much love from Calgary, Canada ❤️
Please send recipes on how to drill vegetables and chicken and steak on the drill
I’m planning on making this for a BBQ lunch to take to a friends.
Should I make in the morning? or the day before?
Thanks!
It’s best made on that morning I think Marian, although it will be ok if you do it the day before. N x
Thank you!
Fantastic,used italian seasoning and defo needs the chilli flakes for a gentle kick.I just used peppers courgettes red onoin and mushrooms,had it with souvlaki,flat bread all done on the bbq and a small plain tomato cucumber salad sprinkled with crumbled feta.
Just amazing!
Made this tonight on the grill along with some great sausages (maguey, venison w/ cherry, duck). Having the times for each veggie’s stay on the grill-very helpful. Marinade perfect and thanks for the info about putting it on after.
Your recipes cant be more precise, love the video’s and notes!! Looking forward to trying this method over the camp fire. I’ve always pre dressed the veggies before camp in a Ziploc, this time I’m making the dressing ahead of time. Serving it up with your Greek Chicken Gyro recipe. However I’ve pre-marinated chicken, pork and lamb with the same marinate. Its all been frozen in pre cut chunks for easy kabobs over the camp fire. With a side of Greek potatoes I cant wait to give it a try. Thanks for the Inspiration
I love your recipes very detailed and easy to follow…
Lori, I don’t understand when you ask to have precise measurement…Did you look thru Nani’s recipe collection, how much more detail can she get…
About to prepare this for dinner.
Your recipe is so perfectly detailed for everyone to understand, whether we live across the pond or here in the States. I cannot believe anyone could imply that your measurements were hard to understand. I just wanted to assure you that you did a great job and details are above expectations. This looks delicious.
Now, I am going to start up my Texas charcoal grill and get my Bar-B-Que on!
Super yummy at dinner. Had the leftovers the next day w some grilled chicken and lettuce in wraps. Even better!
Delicious KC!!! N x
Just made it for tonight. Tastes great! Added more dried herbs.
I will be making this for 100 people for a BBQ. Any additional advice?
Thank goodness my husband found the directions for 8-12 people so the directions are very clear. Smelling great so far and can’t wait to serve it to my friends tonight. Thanks
Enjoy Lori!!! N x
I am trying your recipe but I have to say your measurements will be guess work. Very irritating. Please just use regular terminology we are all used to. Fingers crossed this works out and tastes ok.
Hey Lori!
Just a small tip, very near the top are three red buttons : RECIPE – VIDEO – DOZER.
If you tap RECIPE, it will zoom all the way down to the actual recipe 🙂
You probably long since found this shortcut but I would hate for anyone to miss out on this wonderful website so thought I would mention just in case!
Cheers
I’m going to try this tonight, it looks amazing and I hope it pairs well with salmon. Comments about measurements made chuckle, I never follow the exact recipe so I haven’t even paid attention to measurements, but after few complaints had to go back and look, yes the measurements are there, maybe person that complained was about asparagus (2 bunches), my bunches are from Costco, but some might be getting from Whole Foods. Anyway, just thought it’s funny.
You are the reason they put directions on shampoo, so you don’t drink it. The recipe could not be more clear
Why are they guess work Lori? The whole recipe and exact measurements are listed right there for you! N x
An easy and delicious recipe on the BBQ. As a vegetarian I really enjoyed this as one dish amongst the others I preprepared. Great meal!
Delicious! Paired with filet mignon and porcini risotto.