Incredible BBQ Grilled Marinated Vegetables (Printer-friendly)
Zesty balsamic-herb marinated peppers, zucchini, eggplant and mushrooms, char-grilled until tender with a smoky finish.
# 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 ounces button mushrooms, halved if large
07 - 1 cup cherry tomatoes
→ Marinade
08 - 1/4 cup olive oil
09 - 3 tablespoons balsamic vinegar
10 - 2 tablespoons freshly squeezed lemon juice
11 - 2 garlic cloves, minced
12 - 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme
13 - 1 tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary
14 - 1 tablespoon chopped fresh parsley
15 - 1 teaspoon smoked paprika
16 - 1 teaspoon kosher salt
17 - 1/2 teaspoon freshly ground black pepper
# Directions:
01 - In a large mixing bowl, combine olive oil, balsamic vinegar, lemon juice, minced garlic, thyme, rosemary, parsley, smoked paprika, kosher salt, and freshly ground black pepper. Whisk thoroughly to emulsify.
02 - Place all prepared vegetables into the bowl with the marinade. Toss thoroughly to ensure even coating. Cover and refrigerate for a minimum of 30 minutes or up to 2 hours to enhance flavor.
03 - Preheat grill or grill pan to medium-high heat. Lightly brush grates or grill surface with oil to prevent sticking.
04 - Thread the marinated vegetables onto metal or soaked wooden skewers if preferred, or arrange directly on the grill in batches.
05 - Grill the vegetables for 4 to 5 minutes per side, turning occasionally, until charred markings form and vegetables are tender.
06 - Transfer the grilled vegetables to a serving platter. Garnish with additional fresh herbs as desired. Serve immediately or at room temperature.
# Expert Advice:
01 -
- There's a little magic in every char—grilled veggies become sweet and smoky, and nobody will miss the meat.
- I love how the zesty marinade lets every vegetable shine, whether perched on a platter or tucked into a pita.
02 -
- Once, I crowded the grill and ended up steaming the vegetables instead of charring them—patience in batches is key.
- Letting the vegetables marinate at least 30 minutes changed everything from bland to craveable, so don’t rush this step.
03 -
- Bring vegetables to room temperature before grilling for more even cooking.
- If you're not using skewers, cut your pieces larger than you think—they shrink and are less likely to fall through the grates.