BBQ Vegetables like you’ve never had before! Don’t marinate grilled vegetables BEFORE cooking, marinate them AFTER – veggies absorb flavour so much better when they’re hot. With a Lemon Garlic Herb Marinade for grilled vegetables, it tastes like homemade antipasto!
Marinated BBQ Vegetables
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 grilling them.
But have you ever tossed BBQ 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!
Best vegetables for grilling
Almost every vegetable other than leafy greens are wonderful for grilling. But here are my favourites – a variety of colour, textures, shapes and flavour. Plus these are vegetables that are easy to handle on the grill.
TIP: Cut ’em BIG!
I’m a total lazy bum when it comes to grilling, so I only skewer when it’s intentional (like Thai Chicken Satay Skewers, Beef Kabobs) rather than for practical reasons ie avoiding the need to turn hundreds of tiny individual things because you can turn a whole row at the same time.
In fact, I’m so lazy about skewering that I only grill jumbo prawns/shrimp just so I can avoid the need to skewer them. ?
So for vegetables, what I like to do is cut them BIG so I can grill them without skewering.
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. 🙂
Don’t marinate grilled vegetables BEFORE cooking. Marinate them AFTER – veggies absorb flavour so much better when they’re hot.
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.
Hot, cooked 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 Marinated Grilled Vegetables
The beauty of this recipe is the sheer versatility. (Second only to, of course, the utter deliciousness!) Serve it as:
- part of an antipasto platter or on a cheeseboard (cut larger pieces smaller)
- as lunch or main with toasted bread with a smear of avocado or ricotta (pictured below) (try this simple homemade Irish Soda Bread)
- pile it over a simple piece of grilled chicken, steak or pork – like a salsa!
- grilled vegetable pasta salad – use the natural juices and excess Dressing that pools at the bottom of the bowl as the pasta salad dressing!
- grilled vegetable salad – toss through baby spinach leaves or rocket/arugula
- stuff in an omelette
And of course, it’s perfect as a side dish for your next BBQ dinner – and here’s a little inspiration for you……
?It’s GRILLING WEEK!?
It’s all about the BBQ this week here on RecipeTin Eats!! Getting the party started ahead of 4th of July celebrations in the States. ??????
On Monday, I shared an epic CRISPY Grilled Shrimp/Prawns with Lemon Garlic Butter. Today we have Marinated Grilled Vegetables. And there’s more to come!
I’ll pull together a post summarising the whole Grilling Week BBQ Menu once I’ve shared all the recipes.
In the meantime – one last look at the Marinated Grilled Vegetables….
Veggies were never so amazing!! – Nagi x
Watch how to make it
Marinated BBQ Vegetables
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
- 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)
- 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.
- Brush BBQ grills lightly with oil, then preheat to high. Or oven 250C/480F.
- 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.
- 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, oven 18 min. Jab in middle to ensure soft but not soggy!
- 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.
Life of Dozer
Paws hanging off the edge of the couch while he snoozes: A familiar sight!