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This recipe for Incredible BBQ Grilled Vegetables is a fantastic way to elevate your vegetable game. It focuses on grilling or roasting a variety of vegetables to achieve a charred, tender-crisp texture, then marinating them in a flavorful lemon, herb, and garlic dressing after cooking. This method allows the vegetables to absorb the marinade much more effectively than if they were marinated raw.
Ingredients:
- Red and Yellow Bell Peppers: They add a sweet, slightly smoky flavor and a vibrant color to the dish.
- Red Onions: When grilled, they become sweet and tender, adding a lovely contrast to the other vegetables.
- Eggplant: Halved and sliced, it becomes creamy on the inside and slightly charred on the outside.
- Zucchini: Sliced on the diagonal, it grills quickly and adds a fresh, slightly sweet flavor.
- Asparagus: With its tender-crisp texture, it’s a delightful addition.
- Button Mushrooms: They absorb the marinade well and add a meaty texture.
- Extra Virgin Olive Oil: Used for grilling or roasting, it helps the vegetables char and adds richness.
- Salt and Pepper: Essential for seasoning, they enhance the natural flavors of the vegetables.
- Garlic: Minced, it adds a pungent, savory note.
- Parsley or Chives: Roughly chopped, they add a fresh, herbaceous finish.
- Lemon Juice: The base of the marinade, it adds a bright, acidic flavor.
- White Sugar: Just a touch balances the acidity of the lemon juice.
- Dried Basil, Parsley, Oregano, Thyme: These herbs add a classic Mediterranean flavor.
- Chilli Flakes: Adds a kick of heat, adjustable to your taste.
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Cooking Instructions:
- Prepare the Marinade:
- Combine all marinade ingredients in a jar with a tight-fitting lid. Shake vigorously until well combined. Set aside for at least 10 minutes, allowing the flavors to meld and intensify.
- Prepare the Vegetables:
- Cut the vegetables into large, manageable pieces to facilitate grilling and prevent them from falling through the grates. Follow the specific cutting instructions for each vegetable to ensure even cooking and optimal texture.
- Grill/Roast the Vegetables:
- Lightly brush the grill grates with oil and preheat the grill to high heat, or preheat your oven to 250°C/480°F. In a large bowl or tray, toss the vegetables with olive oil, salt, pepper, and minced garlic, ensuring they are evenly coated. Grill or roast the vegetables until they are tender-crisp with nicely charred edges, adhering to the recommended cooking times for each type of vegetable.
- Asparagus and zucchini: grill for 2 minutes per side; oven roast for 10 minutes without flipping.
- Bell peppers, mushrooms, and onions: grill for 3 minutes per side; oven roast for 15 minutes, flipping at 10 minutes.
- Eggplant: grill for 4 minutes per side; oven roast for 18 minutes.
- Marinate the Vegetables:
- Pour the prepared marinade over the hot vegetables. Toss gently but thoroughly to ensure the vegetables are evenly coated with the marinade. Allow the vegetables to sit for at least 10 minutes before serving, allowing them to absorb the marinade and develop flavor.
- Serve:
- Sprinkle with freshly chopped parsley just before serving, adding a fresh finishing touch. These marinated grilled vegetables are delicious served as part of an antipasto platter, a side dish, a main course, or added to salads and pasta dishes.
Serving Suggestions:
These vegetables are fantastic served as part of an antipasto platter or as a colorful side dish at a barbecue. They also add a vibrant touch to salads or pasta dishes.
Variations:
Feel free to add other grilling-friendly vegetables, like corn on the cob or sliced carrots. Experiment with different herb combinations, such as rosemary or thyme. Adjust the amount of chilli flakes for a milder or spicier dish.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to five days. They taste even better the next day, as the flavors continue to meld.
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This recipe is a straightforward and delicious way to create flavorful grilled vegetables that are perfect for any occasion.
Frequently Asked Questions
- → Can I use different vegetables than those listed?
- Absolutely! This recipe is flexible - try sweet potatoes, corn, green beans, carrots, or any firm vegetables you enjoy. Just adjust cooking times accordingly based on the vegetable's density.
- → How do I store leftover grilled vegetables?
- Store in an airtight container in the refrigerator for up to 5 days. They actually taste even better on day 2 or 3 as the flavors develop further. Serve at room temperature for best flavor.
- → Can I make these vegetables ahead for a party?
- Yes! These are perfect for make-ahead entertaining. Prepare them up to 3 days in advance and store in the refrigerator. Just bring to room temperature before serving.
- → What's the best way to serve these as a main dish?
- For a satisfying main meal, serve with crusty bread, over polenta, or mixed with cooked quinoa. They also pair beautifully with grilled halloumi cheese for a protein boost.
- → I don't have a BBQ. How different will they taste if oven roasted?
- Oven-roasted vegetables will still be delicious but won't have the same smoky char that comes from grilling. Follow the oven times in the recipe notes and consider finishing under the broiler for a minute to get some charring.