If you crave a rainbow of smoky, caramelized flavor, these Incredible BBQ Grilled Vegetables are an absolute must-make. Marinated in a punchy, herb-flecked dressing that soaks into every craveable inch, this is the ultimate way to celebrate summer produce—vibrant, juicy, and totally irresistible right off the grill.
Why You’ll Love This Recipe
- Packed with Smoky and Herby Flavor: The bold marinade seeps into every grilled bite, making these vegetables truly unforgettable.
- Show-Stopping Color and Texture: A medley of peppers, onions, eggplant, zucchini, asparagus, and mushrooms delivers both visual wow-factor and a range of irresistible textures.
- Meal Prep Friendly: These incredible BBQ grilled vegetables taste even better the next day, making them a dream for lunches, parties, or easy dinners.
- Super Versatile: Serve as a side, hearty main (with crusty bread!), or toss into salads, bowls, or wraps—the possibilities are endless!
Ingredients You’ll Need
The real magic of Incredible BBQ Grilled Vegetables comes from a combination of outrageously fresh produce and a bright, robust marinade that brings it all to life. Every ingredient plays a role in color, juiciness, and deep, caramelized flavor—don’t skip your favorites!
- Red & Yellow Bell Peppers: These sweet, juicy gems char up beautifully and add a pop of sunshine to your platter.
- Red Onions: Grilling brings out their natural sweetness—keep the root end attached for easy BBQ handling and eye-catching wedges.
- Eggplant: Slices soak up smoky flavor and become creamy-tender in the center for amazing bite.
- Zucchini: Diagonal slices maximize surface area for those dreamy grill marks and keep them from falling through the grate.
- Asparagus: These are grill superstars—snappy, vibrant, and utterly addictive.
- Button Mushrooms: Their size is perfect for skewering or grilling directly, and they become wonderfully juicy.
- Extra Virgin Olive Oil: Key for grilling (keeps veggies tender and flavorful) and the backbone of your marinade.
- Salt & Pepper: Never underestimate the power of seasoning to bring out veggie sweetness.
- Garlic: Both in your grilling process and the marinade—a non-negotiable for punchy flavor!
- Fresh Parsley (or Chives): Sprinkled at the end, this brings a burst of freshness to finish.
- Lemon Juice: The secret to a zingy, bright marinade—fresh is best here.
- White Sugar: Just a touch to balance acidity and amp up caramelization.
- Dried Basil, Parsley, Oregano & Thyme: A sprinkle of these Italian-inspired herbs makes the marinade incredibly aromatic. Use a mixed herbs blend if needed.
- Chili Flakes: Optional, but if you love a kiss of heat, don’t skip—start with less if you’re spice-shy, or go bold!
Variations
One of the best things about Incredible BBQ Grilled Vegetables? You can totally make them your own! Feel free to swap in whatever’s fresh at your market, cater to dietary needs, or turn up the flavor in your favorite direction.
- Add Feta or Halloumi: Scatter over crumbled feta or cubes of grilled halloumi for a Mediterranean party.
- Try Different Veggies: Go wild with squash, portobello mushrooms, green beans, corn, or even broccoli florets.
- Make It Spicier: Use extra chili flakes or drizzle with hot sauce after grilling if you’re a heat lover.
- Herb Swap: Use whatever dried or fresh herbs you love or have on hand—think rosemary, tarragon, or Italian herb blends.
- Oven-Friendly: Don’t have a BBQ? Everything roasts up beautifully in the oven for a cozy, rainy-day version.
How to Make Incredible BBQ Grilled Vegetables
Step 1: Mix Up the Zesty Marinade
Start by shaking together all those aromatic marinade ingredients—lemon juice, olive oil, sugar, garlic, dried herbs, chili flakes, salt, and pepper—in a jar. Give it a good shake and let it rest for ten minutes so the flavors marry and mellow.
Step 2: Prep and Slice Your Veggies
Chop your vegetables into thick, hearty pieces—think big enough to easily turn on the grill, but not so thick they’ll take forever to cook. Keep onion wedges together by slicing through the root, and cut eggplant and zucchini on the diagonal.
Step 3: Season and Oil for Grilling
Pile all your prepared veggies into a giant bowl. Drizzle with olive oil, toss in minced garlic, and sprinkle generously with salt and pepper. Use your hands to make sure every single piece gets shiny and seasoned.
Step 4: Fire Up the BBQ – Time to Grill!
Preheat your barbecue to high and lightly oil the grates to prevent sticking. Grill the vegetables in batches, turning once, until they sport gorgeous char marks yet still have a bit of bite: asparagus and zucchini only take a couple minutes per side, while eggplant and peppers go a bit longer. Check texture often—go for tender-crisp, not mushy!
Step 5: Toss Hot Veggies with Marinade
As soon as the grilled veggies come off the heat (while they’re piping hot!), transfer them to a big bowl and pour over your reserved marinade. Gently toss so everything gets evenly coated—the warmth helps soak in all that zesty goodness.
Step 6: Rest, Garnish, and Enjoy
Let the vegetables marinate at least 10 minutes before serving—longer if you like—then shower with fresh parsley or chives for a burst of green. You’re now ready to dig into the most incredible BBQ grilled vegetables ever!
Pro Tips for Making Incredible BBQ Grilled Vegetables
- Slicing Size Matters: Keeping veggies in larger pieces not only prevents them from slipping through grill grates, but also helps them develop a delicious smoky char without overcooking.
- Marinade Timing: For even more flavor, reserve a little marinade for post-grilling—tossing the veggies while hot allows them to soak up every last drop.
- Check Each Veggie for Doneness: Every vegetable has its own sweet spot—peek, prod, and pull off the grill as soon as they’re perfectly tender and lightly charred.
- Room Temperature Is Best: Letting the vegetables rest before serving means you get maximum flavor (they soak up that dressing!) and hassle-free timing for parties.
How to Serve Incredible BBQ Grilled Vegetables
Garnishes
Finish your platter of incredible BBQ grilled vegetables with a shower of freshly chopped parsley or chives for a burst of green. A squeeze of lemon, a drizzle of extra virgin olive oil, or even a touch of flaky sea salt make each bite pop that much more.
Side Dishes
These veggies are phenomenal alongside grilled meats, fish, or plant-based mains. They also shine with pillowy grains like couscous or quinoa, tucked into flatbreads, or served next to a crusty loaf for mopping up all that herby marinade.
Creative Ways to Present
Pile the vegetables high on a big wooden board for a rustic effect, serve skewered for that party-friendly flair, or layer over a massive bed of greens as the star of an entrée salad. Don’t forget: leftovers make the tastiest sandwich stuffing or bowl toppers the next day!
Make Ahead and Storage
Storing Leftovers
Store your leftover incredible BBQ grilled vegetables in an airtight container in the fridge. They’ll stay fresh and flavorful for up to five days, developing even more depth as they rest—and, honestly, that’s part of their charm!
Freezing
While you technically can freeze these grilled vegetables, the texture changes—zucchini and eggplant, in particular, can get quite soft. For best results, freeze only for use in future soups, frittatas, or pasta bakes, and avoid freezing if you want to maintain that perfect grilled snap.
Reheating
For best flavor and texture, allow refrigerated vegetables to come to room temperature or quickly reheat in a skillet over medium heat just until warmed through. Resist the microwave if you can—they’re much tastier when gently reheated or served at room temp!
FAQs
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Can I make these incredible BBQ grilled vegetables ahead of time?
Absolutely! In fact, these marinated grilled veggies taste even better after resting for a few hours or overnight. Simply let them cool to room temperature, refrigerate, and bring back to room temp before serving for best flavor and texture.
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Do I have to use a BBQ grill, or can I roast the vegetables instead?
No grill? No problem. All the vegetables can be roasted in a hot oven at 250°C/480°F according to the timings in the recipe—the result is deliciously caramelized, oven-friendly grilled vegetables everyone will love.
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What if I want more protein in my meal?
Try tossing grilled chickpeas onto the platter, serving with halloumi, feta, or shredded rotisserie chicken, or stuffing the veggies into a wrap with a smear of hummus for a protein boost.
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Can I use different herbs or spices in the marinade?
Definitely—feel free to use your favorite dried or fresh herbs, such as rosemary or tarragon, and adjust chili flakes to your heat preference. This recipe is all about making it your own!
Final Thoughts
If you’re looking for a flexible, flavor-packed dish that brings joy to any table, these Incredible BBQ Grilled Vegetables deliver every time. They’re pure summer in every bite—so fire up that grill, grab your tongs, and make a big batch. I truly can’t wait for you to try them and taste just how incredible vegetables can be!
Print
Incredible BBQ Grilled Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 – 12 servings 1x
- Category: Main Dish, Side Dish
- Method: Grilling, Roasting
- Cuisine: Barbecue, Mediterranean
- Diet: Vegetarian
Description
These BBQ grilled vegetables are marinated to perfection, resulting in a burst of flavors with each bite. A colorful and healthy dish that is great as a main or side!
Ingredients
Vegetables:
- 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
Grilling/Roasting:
- 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)
Grilled Vegetable Marinade (Dressing):
- 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 chilli flakes (adjust spice to taste)
Instructions
- Marinade: Place ingredients in a jar and shake well. Set aside 10 minutes+.
- Cutting Vegetables: Keep pieces large for easy handling on the BBQ and to prevent falling through grills. Prepare vegetables as instructed.
- Grilling/Roasting Vegetables: Preheat BBQ or oven. Toss vegetables with oil, salt, pepper, and garlic. Grill or roast vegetables until tender crisp with charred edges.
- Marinating: While hot, drizzle Dressing over vegetables. Set aside for 10 minutes+ before serving.
Notes
- SERVINGS: Makes loads, and tastes better the next day. Highly versatile!
- Vegetables shrink by about 30% once cooked.
- Herb substitution: Use mixed or Italian herbs.
- Adjust spice level to taste with chilli flakes.
- Properly cut onions for easy handling on the BBQ.
- Best served at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 206 cal
- Sugar: 7g
- Sodium: 301mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
