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!
I made this last night and I was so pleased with the results! Followed the recipe exactly and it was delish! Will be adding this to my menu for sure. Thanks for a great healthy dish.
Fantastic. I almost thought you’d get me to eat eggplant, but still don’t like it, even in this delicious salad haha. We added some feta and fresh parsley at the end. The dressing is divine!
Loved!
Can the grilled veggies be frozen? I’d like to make a double batch and use the second bunch for a brunch a couple weeks later??
OMG. Made this yesterday on my little ninja grill- each grilling batch featured a different veggie. I would love to share a pic of the final product. It was absolutely amazing. And yes, the trick is pouring the marinade on after the veggies are grilled. Thank you. I will be the most popular girl at the cook out!
Tin, I have made this a few times and it’s my favourite part of our family BBQ no matter how good the steaks are!
Can I ask you to add the parsley that’s in the “Grilling/ roasting” ingredients into step 2 of the corresponding method? The step only mentions the other 3 ingredients, and half the time I forget to mix in the parsley. Thanks for this recipe!
Can I make in the morning for an evening bbq? Do I leave at room temperature or refrigerate?
I made these for the 4th this year and they were a huge hit! I used some of the leftovers with chickpea pasta, feta and pickled wax peppers to make a salad. 🤌🏼
Got to love those paws!
These were so so so good! My only problem was, I should have made more so I had leftovers.
I wanted to tell you thank you for the tip to marinate the vegetables after they are grilled and hot. The veggies don’t have that oily taste. I have a friend who calls themselves “the BBQ master” ask about what I did because the veggies were so good and not soggy with oil. I told him about your tip.
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!
This is the best grilled vegetable recipe I ever made! Had leftover marinade to make more. I love all the healthy ingredients and the addition of the red pepper flakes really threw it over the top! Very precise instructions. Thank you! Really enjoyed.
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.