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!
Sami says
GIRL this is Delicious 😋
Made this tonight to take to a party tomorrow & I couldn’t stay out of it!! Hoping for some leftovers So I can try it on a bagel with some ricotta Or goat cheese!!
Margo says
Do you thing fresh herbs would work in this recipe? If so, how would you adjust the quantities? Thanks!
Jilly says
Delicious 😋 can’t wait to finish the leftovers tonight. Made this two days ago as a side dish 4 people but there was not much left, everyone loved it. I made it with zucchini, onion, mushroom and red pepper. Having mixed everything I couldn’t be bothered separating the zucchini so just spread everything out on two trays then baked for 15 mins. The zucchini did become watery so then put the trays under the grill for 5 mins to dry out and char. Another fab recipe thx Nagi 👍
Jilly says
Day 4, sadly the vegetables have all been eaten, resorted to drinking the leftover marinade when my my husband and kids weren’t looking. What can I say, I’m not proud 🤫
Phil says
Dynamite!
Loved the dressing
Definitel keeper.
Thank you Nagi.
Phil x
Nagi says
I’m so glad you loved it Phil!! N x
Janet says
Fabulous recipe, and so simple to make. It was delicious the day I made it and the portion I put aside for lunch for the next day was incredible after soaking up more marinade. I’ll be making this regularly
Cathy says
Sensational! I have made this once already & will be making Again today! Beautiful Flavours!
Beautiful Recipe! And tastes great day after day!
Thankyou Nagi! X
Spence says
Amazing! I followed the recipe exactly but omitted the eggplant and added extra mushrooms. Thanks also for the tip on prepping the red onion. I served them with traditional yakitori and they paired wonderfully.
I recently replaced our BBQ grill with “grillgrates” and now my BBQ is set up perfectly to do veggies (no more veggies falling through). I’m looking forward to using your marinade recipe again and again!
Chada says
This recipe is out of this world. It was everyone’s favorite. I reduced the amount of lemon and the amount of sauce added to grilled vegetables. The leftovers stored in the refrigerator overnight tasted even better than when I first made it likely because the sauce was taken in more..
Thank you very much Nagi!
Chada says
This recipe is our of this world. It was everyone’s favorite. I reduced the amount of lemon and the amount of sauce added to grilled vegetables. The leftovers stored in the refrigerator overnight tasted even better than when I first made it likely because the sauce was taken in more..
Thank you very much Nagi!
Delila says
This was amazing! Made it as a side for a graduation BBQ. Many compliments. I am making for the second time today. Luv it!
Nicole M says
These veggies look delicious!!! I plan to make them on Saturday for my sons college graduation party. I will be making the veggies in the oven (easier), and would like to include cauliflower in the mix. Any idea how long I would cook it in the oven?
Nagi says
Hi Nicole, just cut the cauliflower into smallish chunks the same size as your over vegetables and cook as per the recipe 🙂 Enjoy! N x
Harrison Oakes says
I made this recipe on the bbq tonight and it was a MAJOR hit. I was cooking for some very picky eaters and everyone loved it! This recipe is immediately going into my regular rotation for summer grilled veggies.
I upped the amount of herbs for the dressing from 2 tsps to 3. I used a tsp of freshly chopped parsley from the garden, 1 tsp of basil, 1/2 tsp of marjoram, and 1/2 tsp of tarragon. It was heavenly!
Thank you so much!
Julie N says
I want to try it! My husband is not a fan a lemon, unfortunately, What is the best substitute in your opinion? Apple cider vinegar? Red vinegar? Balsamic?
Nagi says
Hi Julie, sub cider vinegar or lime in it’s place 🙂 N x
Julie N says
Thanks Nagi! I tried it last night for dinner with lemon and it was amazing. The veggies are so flavorful with the marinade! Just what we needed for a hot day. I will try with the subs you suggest for greater enjoyment by more members of the family 🙂
Debbie says
Excellent and easy for entertaining. It’s become a staple for me and any friends I have served it to. Thanks!
Susan says
Nagi, we just had this for dinner and we both kept saying as we ate, this is delicious! We’re about 100 kms from the shops and amazingly I usually have the ingredients of your recipes on hand. You’ve become my go-to source of ‘what shall we eat tonight’. Love your work, love Dozer, many thanks.
Maggie says
Hi, at what temp can these be cooked in the oven?
Nagi says
Hi Maggie – it’s all listed in step 1 under “Grilling/roasting vegetables” in the instructions. Enjoy! N x
kim says
This was amazing and got better day by day. Will make this again and again. Loved it. Thanks x
Wiw says
So good! My kids and hubbie loved these. There were no leftovers!
Thank you Nagi, your recipes and videos are my reference cookbook.
Delila Bailey says
How far ahead could I prepare this?
Nagi says
Hi Delila, I talk about this in the recipe notes 🙂 N x
alexandra says
wonderful delicious recipe. my boyfriend loved it
Nagi says
That’s great to hear Alexandra! N x