Description
Incredible BBQ Grilled Vegetables marinated in a zesty Lemon Herb & Garlic sauce, featuring a colorful assortment of capsicums, onions, eggplant, zucchini, asparagus, and button mushrooms. Perfectly charred on the BBQ for tender-crisp texture and infused with bright, fresh flavors. Versatile and delicious served hot or cold as an antipasto, side dish, salad, or main.
Ingredients
Scale
Vegetables
- 2 red capsicum/bell peppers
- 2 yellow capsicum/bell peppers
- 2 red onions
- 1 eggplant, halved lengthwise, then cut into 1.25cm (0.5″) thick semi circles
- 2 zucchini, sliced 0.7cm (1/3″) thick on diagonal
- 2 bunches asparagus, ends trimmed
- 200g (7oz) button mushrooms
Initial Oil and Seasoning
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp salt
- 1 tsp pepper
- 3 cloves garlic, minced
- 1/4 cup parsley, roughly chopped (or chives)
Lemon Herb & Garlic Marinade
- 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 salt
- 1/2 tsp pepper
- 1/2 tsp dried basil
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 – 1 tsp chili flakes (adjust spice to taste)
Instructions
- Prepare the Vegetables: Clean and chop all vegetables as described: halve and slice eggplant, slice zucchini diagonally, trim asparagus ends, halve and quarter onions, and prepare capsicums by deseeding and slicing. This ensures even cooking on the grill.
- Season Vegetables: In a large bowl, toss all the vegetables with 1/4 cup extra virgin olive oil, 1 tsp salt, 1 tsp pepper, minced garlic, and roughly chopped parsley or chives. This initial seasoning helps infuse basic flavor before grilling.
- Preheat the BBQ Grill: Heat your BBQ grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Vegetables: Place the prepared vegetables directly on the grill grates. Cook for about 15-20 minutes, turning occasionally, until vegetables are tender but still crisp with nice char marks and slightly softened texture.
- Make the Lemon Herb & Garlic Marinade: While vegetables are grilling, whisk together lemon juice, 1/3 cup extra virgin olive oil, white sugar, minced garlic, salt, pepper, dried herbs (basil, parsley, oregano, thyme), and chili flakes in a bowl until well combined.
- Toss Grilled Vegetables in Marinade: Once grilled, immediately transfer the hot vegetables into a large mixing bowl, pour over the lemon herb marinade, and toss gently to coat all pieces evenly. The hot vegetables absorb the marinade flavors beautifully.
- Serve or Chill: Serve the marinated grilled vegetables fresh as a flavorful side or starter. They also taste fantastic chilled, making them ideal for salads or antipasto platters the next day.
Notes
- Check the video linked in the article for a visual guide to grilling and marinating.
- Oven roasting is an alternative method: roast vegetables at 200°C (400°F) for about 20 minutes if you don’t have access to a BBQ.
- Adjust chili flakes to control the heat level according to your preference.
- These marinated grilled vegetables are versatile: use them in antipasto platters, with cheese boards, as a side dish, in salads, with pasta, or even as a vegetarian main course.
Nutrition
- Serving Size: 1 serving
- Calories: 206 kcal
- Sugar: 7 g
- Sodium: 301 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
