Description
These Herb Marinated BBQ Vegetables are a vibrant and healthy summer side dish featuring zucchini, bell peppers, red onions, mushrooms, and cherry tomatoes marinated in a zesty garlic herb mixture. Grilled to tender perfection with smoky char marks, these vegetables burst with fresh, Mediterranean flavors and make a perfect complement to any grilled meal.
Ingredients
Vegetables
- 2 medium zucchini, sliced into thick rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 8 oz mushrooms, halved
- 1 cup cherry tomatoes
Marinade
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Vegetables: Wash and prepare all the vegetables. Slice the zucchini into thick rounds, chop the bell peppers into chunks, cut the red onion into wedges, and halve the mushrooms for even grilling.
- Make Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Italian seasoning, smoked paprika, salt, and black pepper until well combined.
- Marinate Vegetables: Add the prepared vegetables to the marinade bowl and toss thoroughly until all pieces are evenly coated with the flavorful mixture.
- Refrigerate to Marinate: Cover the bowl and refrigerate for 20 to 30 minutes to allow the flavors to fully develop and infuse into the vegetables.
- Preheat Grill: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill Vegetables: Place the marinated vegetables directly on the grill or use a grill basket for smaller pieces. Grill for 8 to 12 minutes, turning occasionally to achieve tender texture and beautiful char marks. Grill cherry tomatoes separately for 3 to 5 minutes as they require less time.
- Plate and Garnish: Transfer the grilled vegetables to a serving platter. Sprinkle freshly chopped parsley over the top for a bright, fresh finish and serve warm.
Notes
- Cut vegetables into similarly sized pieces to ensure they cook evenly on the grill.
- Avoid over-marinating softer vegetables like tomatoes, as they may release excess moisture.
- Use a grill basket to prevent smaller vegetables from falling through the grill grates.
- For added variety, consider including eggplant, asparagus, or corn in the vegetable mix.
- A splash of balsamic vinegar drizzled over the grilled vegetables after cooking enhances the flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- These grilled vegetables pair wonderfully with grilled chicken, fish, burgers, or halloumi cheese for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
