Incredible BBQ Grilled Vegetables (Print Version)
Herb-balsamic marinated peppers, zucchini, eggplant, mushrooms and tomatoes, char-grilled until smoky and tender.
# 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 fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
13 - 1 tablespoon fresh rosemary, finely chopped (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
# Step-by-Step Guide:
01 - In a large mixing bowl, combine olive oil, balsamic vinegar, lemon juice, minced garlic, chopped thyme, rosemary, parsley, smoked paprika, kosher salt, and black pepper and whisk until well emulsified.
02 - Add all the prepared vegetables to the bowl with the marinade. Toss thoroughly to ensure an even coating. Cover and refrigerate for at least 30 minutes or up to 2 hours for enhanced infusion.
03 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
04 - Thread marinated vegetables onto metal or soaked wooden skewers if preferred, or grill directly in batches, ensuring an even distribution for uniform charring.
05 - Grill vegetables for 4 to 5 minutes per side, turning occasionally, until they are tender and well-charred.
06 - Transfer grilled vegetables to a serving platter and garnish with additional fresh herbs if desired. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- This marinade sneaks flavor into every crevice of your veggies, making even the skeptics reach for seconds.
- It doubles as the perfect side dish for a BBQ or stands tall as a meatless main when you want to impress everyone—yourself included.
02 -
- If you skip drying the veggies after washing, excess moisture will steam instead of char them—I learned that with a mushy first batch.
- Letting the vegetables marinate longer than half an hour made a massive difference in flavor absorption.
03 -
- Always cut vegetables in uniform sizes so they cook evenly—if not, plan to pull off faster-cooking pieces first.
- Letting the vegetables rest off heat for a few minutes helps the flavors settle and any juices redistribute.