Grilled vegetables are colorful and tasty! You can use any mix of veggies like bell peppers, zucchini, and eggplant. Just toss them in olive oil and seasonings before grilling.
The best part? They’re super quick to make! I love to serve them warm in a salad or as a side. Plus, my grill skills are officially top-notch now! 😄
Key Ingredients & Substitutions
Zucchini & Yellow Squash: These are great for grilling because they cook quickly and have a mild flavor. If you can’t find them, you can use bell peppers, carrots, or even mushrooms for a different taste and texture.
Eggplant: Eggplant adds a nice meaty texture when grilled. If you’re not a fan, you can substitute it with portobello mushrooms, which also grill well and have a great flavor.
Red Bell Peppers: They add sweetness and color to your grill mix. Feel free to use green bell peppers, or even try other colorful peppers like orange or yellow if you want to mix things up.
Balsamic Vinegar: This gives a lovely tangy flavor. If you’re out, you could substitute it with apple cider vinegar or red wine vinegar, but the taste will differ slightly.
Garlic: Fresh garlic packs a lot of flavor, but if you’re in a pinch, garlic powder can work too—just use about 1/4 teaspoon instead of a clove.
How Do I Marinate Vegetables for the Best Flavor?
Marinating vegetables is key for great flavor. You want to let them soak in the marinade long enough to absorb those wonderful tastes. Here’s how to do it right:
- Make sure to mix the marinade well so that every ingredient combines evenly.
- After adding the veggies to your bowl, make sure they’re all coated well. Use your hands if necessary to toss them around.
- Let them sit for at least 30 minutes. If you have time, letting them marinate for a few hours can really deepen the flavor!
Try not to rush this step. The longer the veggies marinate, the more delicious they will be once grilled!
How to Make Grilled Vegetables
Ingredients You’ll Need:
Fresh Vegetables:
- 2 zucchini, sliced into long strips
- 2 yellow squash, sliced into long strips
- 1 medium eggplant, sliced into rounds
- 2 red bell peppers, halved and seeded
- 1 large red onion, sliced into thick rings
- 1 bunch of asparagus, trimmed
For the Marinade:
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish (Optional):
- Fresh herbs (like parsley or basil)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 30 minutes for marinating, plus grilling time. In total, you can expect to spend about 1 hour enjoying the process of making these delicious grilled vegetables!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by making the marinade. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper. This mix will add a lovely flavor to the vegetables.
2. Marinate the Vegetables:
In a large bowl, place all your sliced vegetables—zucchini, yellow squash, eggplant, bell peppers, red onion, and asparagus. Pour the marinade over them. Gently toss everything together until the vegetables are well coated with the marinade. Let them sit for at least 30 minutes. This step helps to enhance the flavor!
3. Preheat the Grill:
While the vegetables are marinating, preheat your grill to medium-high heat, which is around 400°F (200°C). This hot temperature will help get those beautiful grill marks and a nice char on your veggies.
4. Grill the Vegetables:
Once the grill is ready, it’s time to cook!
- Zucchini and Yellow Squash: Grill for about 3-4 minutes on each side until they become tender and show those delicious grill marks.
- Eggplant: Grill for 4-5 minutes on each side until it’s soft and nicely charred.
- Red Bell Peppers: Grill for about 5-7 minutes, turning them occasionally, until the skins are blistered and charred. You can either place them directly on the grill or use a grill basket.
- Red Onion: Grill for about 4-5 minutes on each side, until they are tender and have beautiful grill marks.
- Asparagus: Grill for 3-4 minutes, turning occasionally, until they become tender and slightly charred.
5. Serve:
Once all the vegetables are grilled to perfection, remove them from the grill and transfer them to a serving platter. If you’d like, sprinkle fresh herbs on top for an extra touch of flavor and color. Serve them warm as a side dish or mix them with pasta or grains for a hearty main course. Enjoy your delightful grilled vegetables!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other seasonal vegetables like mushrooms, cherry tomatoes, or corn. Just keep in mind that cooking times may vary based on the type and size of vegetables, so check for tenderness as you grill.
How to Store Leftover Grilled Vegetables?
Store leftovers in an airtight container in the fridge for up to 3 days. They can be reheated in the microwave or on the grill for a tasty addition to salads, sandwiches, or wraps!
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade up to 3 days in advance! Just store it in a sealed jar in the fridge. Shake well before using, and consider letting it come to room temperature while the vegetables marinate for the best flavor.
How Can I Make This Recipe Vegan or Gluten-Free?
This recipe is already vegan and gluten-free! The ingredients used are plant-based and naturally gluten-free, making it a great option for various dietary preferences.
