Marinated BBQ Grilled Vegetables (Print Version)

# Ingredients:

→ Vegetables

01 - 2 red capsicum/bell peppers
02 - 2 yellow capsicum/bell peppers
03 - 2 red onions
04 - 1 eggplant, halved lengthwise, then 1.25cm/0.5" thick semi circles
05 - 2 zucchini, 0.7cm/1/3" thick slices on diagonal
06 - 2 bunches asparagus, ends trimmed
07 - 200g/7oz button mushrooms

→ Grilling/Roasting

08 - 1/4 cup (65ml) extra virgin olive oil
09 - 1 tsp each salt and pepper
10 - 3 cloves garlic, minced
11 - 1/4 cup parsley, roughly chopped (or chives)

→ Grilled Vegetable Marinade (Dressing)

12 - 1/3 cup (85ml) lemon juice
13 - 1/3 cup (85ml) extra virgin olive oil
14 - 2 tsp white sugar
15 - 2 garlic cloves, minced
16 - 1/2 tsp each salt and pepper
17 - 1/2 tsp each dried basil, parsley, oregano, thyme
18 - 1/2 - 1 tsp chilli flakes (adjust spice to taste)

# Instructions:

01 - Place ingredients in a jar and shake well. Set aside 10 minutes+.
02 - Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills. Capsicum/bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces. Onion - keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
03 - Brush BBQ grills lightly with oil, then preheat to high. Or oven 250°C/480°F. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
04 - Place on BBQ and cook until tender crisp with charred edges - cook times below. Then remove into large bowl. Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping). Capsicum, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min). Eggplant - grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min).
05 - While vegetables are still hot, drizzle over Dressing and toss. Set aside 10 minutes+ before serving, sprinkled with parsley.

# Notes:

01 - Makes loads, and you'll be happy about it because it's even better the next day and the next, and it's highly versatile!
02 - Serves 6 as a main with crusty bread, 8-12 as a side.
03 - Great served freshly made, even better the next day!
04 - Can be used for antipasto/cheeseboard, starter, side dish, main, salad, or pasta.
05 - Storage - Great fresh, even better on Day 2! Keeps for 5 days and still tastes great with a squeeze of fresh lemon. Best served at room temperature.

Back