Description
This Grilled Vegetables Medley recipe features a colorful and flavorful assortment of fresh vegetables marinated with olive oil and herbs, then perfectly grilled to achieve a tender texture with delicious smoky char. Ideal as a healthy side dish or a vibrant addition to your meals.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 2 bell peppers (red, yellow, or orange), quartered
- 1 large red onion, cut into thick rings
- 1 medium eggplant, cut into 1-inch cubes
- 1 cup cherry tomatoes
- 1 cup asparagus spears, trimmed
Marinade & Seasoning
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- Salt, to taste (preferably coarse sea salt)
- Freshly cracked black pepper, to taste
- Optional: Fresh herbs such as chopped parsley or basil, for garnish
Instructions
- Preparation: Wash all vegetables thoroughly to remove any dirt. Slice zucchinis into half-moon shapes, quarter the bell peppers, cut the red onion into thick rings, cube the eggplant into 1-inch pieces, and trim the ends of the asparagus spears for even grilling.
- Marinate the Vegetables: Place all the chopped vegetables into a large mixing bowl. Drizzle the olive oil over them and sprinkle with garlic powder, dried oregano, salt, and freshly cracked black pepper. Toss everything thoroughly to coat the vegetables evenly. Allow the vegetables to marinate for 15 to 30 minutes to absorb the flavors.
- Preheat the Grill: Heat your grill to medium-high temperature, ensuring it is hot and ready for grilling. This will help achieve those ideal grill marks and char.
- Grilling: Arrange the marinated vegetables in a single layer on the grill. Cook them for about 10 to 15 minutes, turning occasionally to ensure even cooking and charring. Grill until the vegetables are tender and have a nice smoky charred exterior.
- Check for Doneness: Test the vegetables to ensure they are cooked through and tender by piercing with a fork. The vegetables should have a slight char but remain juicy.
- Remove and Serve: Transfer the grilled vegetables from the grill to a serving platter. Optionally, garnish with freshly chopped herbs such as parsley or basil for added color and aroma.
- Enjoy: Serve the grilled vegetables warm as a healthy side dish or incorporate them into other meals such as salads, sandwiches, or pasta dishes.
Notes
- Ensure the grill is properly preheated to prevent vegetables from sticking.
- Marinating time can be extended up to 30 minutes for deeper flavor.
- Use a grill basket for smaller vegetables like cherry tomatoes and asparagus to avoid losing them through the grates.
- Adjust seasoning according to personal taste preferences.
- Leftover grilled vegetables can be stored in an airtight container in the refrigerator for up to 3 days.