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
Units
Scale
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
