Get ready for a colorful mix of grilled vegetables! This recipe is all about fresh veggies like bell peppers, zucchini, and mushrooms, making it tasty and healthy.
I love how quick and easy it is to whip up this dish. Just slice, toss with a little olive oil, and pop them on the grill. Perfect for summer barbecues! 🌽🍆
Ingredients & Substitutions
Zucchini & Yellow Squash: Both have a mild flavor and tender texture when grilled. If you can’t find these, you can substitute with summer squash or even whole mushrooms for a different bite.
Red Bell Pepper: This adds sweetness and a pop of color. You can switch to other bell peppers or use poblano for a slight kick if you prefer. Avoid green peppers if you’re looking for sweetness.
Eggplant: It’s great for absorbing flavors while grilling. If you’re not a fan, you can replace it with portobello mushrooms for a meaty texture, or you might try zucchini instead.
Red Onion: Thick rounds of red onion add sweetness and depth. If red onions aren’t available, yellow or sweet onions work too, but keep in mind they may have a sharper taste.
Asparagus: Fresh asparagus adds a delightful crunch. If it’s out of season, green beans or broccoli florets can be used as alternatives.
How Do You Get Perfectly Grilled Vegetables?
Grilling vegetables perfectly can transform them into a delicious dish. The key is to master the marinating and cooking techniques:
- Marinating Matters: Coat your veggies in the marinade to infuse them with flavor. 15-30 minutes is ideal, but don’t marinate too long if you’re working with delicate ones like zucchini.
- Heat Control: Preheat the grill properly to ensure those beautiful grill marks. A medium-high heat (around 400°F or 200°C) is the sweet spot for cooking without burning.
- Timing is Key: Monitor your cooking times closely for each vegetable. Starting with the ones that take longer, like eggplant, can help everything finish at the same time.
- Don’t Overcrowd: give each vegetable space on the grill. This helps them cook evenly and get that nice char.
- Check for Doneness: Use a fork to check tenderness through the grilling process. Just enough to be tender but still with a little crunch is ideal!
How to Make Grilled Vegetables?
Ingredients You’ll Need:
For the Grilled Vegetables:
- 1 each of zucchini and yellow squash, sliced lengthwise
- 1 large red bell pepper, cut into quarters
- 1 large eggplant, sliced into 1/2 inch rounds
- 1 large red onion, sliced into thick rounds
- 1 bunch of asparagus, trimmed
For the Marinade:
- 3 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh herbs for garnish (optional, e.g., parsley or basil)
How Much Time Will You Need?
This grilled vegetables recipe will take about 45-60 minutes total. You’ll spend about 15-30 minutes marinating the veggies, then 15-20 minutes grilling them. It’s a quick and healthy side dish that packs a punch of flavor!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by making the marinade. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, and pepper until well combined. This will give your vegetables a fabulous flavor!
2. Prep the Vegetables:
Next, gather all your sliced vegetables—zucchini, yellow squash, red bell pepper, eggplant, red onion, and asparagus. Place them in a large bowl or a zip-top bag. Pour the marinade over the top and toss everything together until the vegetables are well coated. Let the veggies sit for about 15-30 minutes so they can soak up the delicious flavors.
3. Preheat the Grill:
While your veggies are marinating, go ahead and preheat your grill to medium-high heat, which is about 400°F (200°C). Getting the grill hot ensures that your vegetables will cook nicely and get those lovely grill marks!
4. Grill the Vegetables:
Once the grill is ready, it’s time to cook! Here’s how long to grill each type of vegetable:
- Asparagus: Grill for about 5-7 minutes, turning occasionally until tender and slightly charred.
- Zucchini and Yellow Squash: Grill for about 3-4 minutes per side, until grill marks form and they are tender.
- Eggplant: Grill for about 5-6 minutes per side, until softened and charred.
- Red Bell Pepper: Grill for about 3-4 minutes per side until the skin is charred and the flesh is softened.
- Red Onion: Grill for about 4-5 minutes per side until soft and caramelized.
5. Serve:
After grilling, arrange all your beautifully charred vegetables on a serving platter. If you like, sprinkle some fresh herbs on top for a pop of color and flavor. Serve them warm as a tasty side dish or incorporate them into your favorite grilled meal. Enjoy your deliciously grilled vegetables!
Can I Use Different Vegetables for This Recipe?
Absolutely! Feel free to substitute or add any vegetables you love. Other great options include mushrooms, cherry tomatoes, or bell pepper varieties. Just keep in mind that cooking times may vary, so check for tenderness as you grill them.
How Long Can I Marinate the Vegetables?
While a 15-30 minute marinade works great, you can marinate them in the fridge for up to 2 hours if you want more flavor. Just ensure that you don’t exceed that time to avoid soggy vegetables!
What’s the Best Way to Store Leftover Grilled Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, you can either warm them in a skillet over medium heat or pop them in the microwave for a quick option. They make a great addition to salads or grain bowls!
Can I Make the Marinade in Advance?
Yes, you can prepare the marinade a day ahead! Just store it in an airtight container in the fridge. When you’re ready to grill, give it a good stir, as oil can separate over time.
