Incredible BBQ Grilled Vegetables
Incredible BBQ Grilled Vegetables – Marinated!
Grilling vegetables is a fantastic way to enjoy fresh produce, especially during the warmer months. The Incredible BBQ Grilled Vegetables recipe takes simple veggies and elevates them with a flavorful marinade. This dish is vibrant, healthy, and perfect for BBQ gatherings with family and friends.
Why Make This Recipe
Why should you make these incredible BBQ grilled vegetables? For starters, they’re simple to prepare and packed with nutrients. Grilling brings out the natural sweetness of the vegetables, making them even more delicious. Plus, this recipe is flexible; you can use any veggies you have on hand. The marinade adds a burst of flavor that will impress your guests. Serve them as a side dish, or toss them in salads, sandwiches, or pasta.
How to Make Incredible BBQ Grilled Vegetables
Ingredients:
- 2 red capsicum/bell peppers
- 2 yellow capsicum/bell peppers
- 2 red onions
- 1 eggplant (halved lengthwise, then 1.25cm/0.5" thick semi-circles)
- 2 zucchini (0.7cm/1/3" thick slices on diagonal)
- 2 bunches asparagus (ends trimmed)
- 200g/7oz button mushrooms
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic (minced)
- 1/4 cup parsley (roughly chopped or chives)
- 1/3 cup (85ml) lemon juice
- 1/3 cup (85ml) extra virgin olive oil
- 2 tsp white sugar
- 2 garlic cloves (minced)
- 1/2 tsp each salt and pepper
- 1/2 tsp each dried basil, parsley, oregano, thyme
- 1/2 – 1 tsp chili flakes (adjust spice to taste)
Directions:
Marinade:
- Place all marinade ingredients in a jar. Shake well and let it sit for at least 10 minutes.
Cutting Vegetables:
- Keep your vegetable pieces large. This makes handling easier on the BBQ and prevents them from falling through the grill.
- Cut the capsicum/bell peppers into large diagonal pieces.
- For onions, keep the root end intact, peel, cut in half, and then cut into wedges through the root end.
Grilling/Roasting Vegetables:
- Brush your BBQ grills with oil and preheat to high heat (or preheat oven to 250°C/480°F).
- Place vegetables in a large bowl. Drizzle with oil, salt, pepper, and garlic. Toss them with your hands for even coating.
- Cook the vegetables on BBQ until they are tender and have charred edges.
Cook Times:
- Asparagus, zucchini – grill for 2 minutes on each side (oven 10 minutes, no flipping).
- Capsicum, mushroom, onion – grill for 3 minutes on each side (oven 15 minutes, flip at 10).
- Eggplant – grill for 4 minutes on each side.
Marinating:
- Once cooked, drizzle the dressing over the veggies and toss them.
- Let them sit for at least 10 minutes before serving. Garnish with parsley.
How to Serve Incredible BBQ Grilled Vegetables
These marinated grilled vegetables are delightful as a side dish. You can serve them alongside grilled meats or fish, or as part of a vegetarian platter. They also make a fantastic addition to salads, wraps, or sandwiches.
How to Store Incredible BBQ Grilled Vegetables
Store any leftover grilled vegetables in an airtight container in the fridge. They will keep well for about 3-5 days. Reheat them in a skillet or enjoy them cold in salads.
Tips to Make Incredible BBQ Grilled Vegetables
- Use fresh vegetables for the best flavor and texture.
- Experiment with different vegetables based on the season or what you have at home.
- Allowing the vegetables to marinate longer enhances their flavor.
Variations
You can try adding different herbs or spices to the marinade based on your preference. Additionally, you might include vegetables like corn or sweet potatoes for variety.
FAQs
-
Can I roast these vegetables in the oven instead of grilling?
Yes, you can roast them in the oven. Preheat to 250°C/480°F and follow the same cooking times. -
How can I adjust the spiciness?
You can add more or less chili flakes based on your spice tolerance. Start with a small amount and increase to your taste. -
Are these vegetables suitable for meal prep?
Absolutely! They can be made ahead of time and stored in the fridge for use throughout the week. Perfect for quick meals!
The Incredible BBQ Grilled Vegetables are a great option for anyone looking to enjoy delicious and healthy meals. With the right marinade and cooking method, they can be the star of your next barbecue! Enjoy!
BBQ Grilled Vegetables
Ingredients
Vegetables
- 2 pieces red capsicum/bell peppers
- 2 pieces yellow capsicum/bell peppers
- 2 pieces red onions
- 1 piece eggplant (halved lengthwise, then cut into 1.25cm/0.5" thick semi-circles)
- 2 pieces zucchini (sliced diagonally into 0.7cm/1/3" thick pieces)
- 2 bunches asparagus (ends trimmed)
- 200 g button mushrooms
Marinade
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic (minced)
- 1/4 cup parsley (roughly chopped) or chives
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 2 tsp white sugar
- 2 cloves garlic (minced)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 - 1 tsp chili flakes (adjust spice to taste)
Instructions
Marinade Preparation
- Place all marinade ingredients in a jar. Shake well and let it sit for at least 10 minutes.
Cutting Vegetables
- Keep your vegetable pieces large to prevent them from falling through the grill. Cut the capsicum/bell peppers into large diagonal pieces.
- For onions, keep the root end intact, peel, cut in half, and then cut into wedges through the root end.
Grilling/Roasting Vegetables
- Brush your BBQ grills with oil and preheat to high heat (or preheat oven to 250°C/480°F).
- Place vegetables in a large bowl. Drizzle with oil, salt, pepper, and garlic. Toss them with your hands for even coating.
- Cook the vegetables on BBQ until they are tender and have charred edges, following these times: Asparagus & zucchini - grill for 2 minutes on each side or 10 minutes in the oven; Capsicum, mushroom, onion - grill for 3 minutes on each side or 15 minutes in the oven (flip at 10 minutes); Eggplant - grill for 4 minutes on each side.
Finishing Touches
- Once cooked, drizzle the dressing over the veggies and toss them. Let them sit for at least 10 minutes before serving. Garnish with parsley.
