BBQ Grilled Vegetables Marinated (Printable)
Fresh vegetables char-grilled to perfection with a zesty herb marinade.
# What You'll Need:
→ Vegetables
01 - 1 red bell pepper, seeded and cut into large chunks
02 - 1 yellow bell pepper, seeded and cut into large chunks
03 - 1 medium zucchini, sliced into 1/2-inch rounds
04 - 1 medium eggplant, sliced into 1/2-inch rounds
05 - 1 red onion, cut into wedges
06 - 8 oz button mushrooms, halved if large
07 - 1 cup cherry tomatoes
→ Marinade
08 - 1/4 cup olive oil
09 - 3 tbsp balsamic vinegar
10 - 2 tbsp freshly squeezed lemon juice
11 - 2 garlic cloves, minced
12 - 1 tbsp fresh thyme leaves, chopped
13 - 1 tbsp fresh rosemary, finely chopped
14 - 1 tbsp chopped fresh parsley
15 - 1 tsp smoked paprika
16 - 1 tsp kosher salt
17 - 1/2 tsp freshly ground black pepper
# How To Make It:
01 - Whisk together olive oil, balsamic vinegar, lemon juice, garlic, thyme, rosemary, parsley, smoked paprika, salt, and black pepper in a large bowl until well combined.
02 - Add all prepared vegetables to the bowl with the marinade. Toss thoroughly to ensure even coating. Cover and refrigerate for at least 30 minutes, up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Thread vegetables onto skewers if desired, or arrange directly on the grill. Work in batches as needed to avoid overcrowding.
05 - Grill vegetables for 4-5 minutes per side, turning occasionally, until nicely charred and tender-crisp.
06 - Transfer grilled vegetables to a serving platter. Garnish with additional fresh herbs if desired. Serve immediately or at room temperature.
# Expert Tips:
01 -
- The marinade transforms ordinary vegetables into something people actually fight over
- You can prep everything ahead and grill when guests arrive
02 -
- Dont crowd the grill or vegetables will steam instead of char, work in batches if needed
- Different vegetables finish at different times, remove pieces as theyre done to keep everything perfect
03 -
- Use metal skewers or soak wooden ones for 30 minutes to prevent burning
- Let vegetables marinate longer if you have time, 2 hours makes them incredibly flavorful