This colorful grilled vegetables recipe is super easy and tasty! You just toss your favorite veggies like bell peppers, zucchini, and corn with some oil and spices before grilling them to perfection.
I love how the grill brings out their natural sweetness. Plus, they make the perfect side for any meal or a yummy topping for a sandwich. Who can resist those delicious char marks? 😋
Key Ingredients & Substitutions
Eggplant: This veggie adds a meaty texture. If you’re not a fan of eggplant, you can swap it for portobello mushrooms or even some hearty bell peppers.
Zucchini & Yellow Squash: These are great for grilling. If you don’t have them, consider using summer squash or even thick slices of cucumber. They will cook differently but can still add a nice crunch.
Bell Peppers: The red and yellow adds sweetness. If you want a bit of heat, use jalapeños or substitute with green bell peppers for a more bitter flavor.
Asparagus: It gives a unique flavor when grilled. If unavailable, try green beans or even broccoli florets, which also taste wonderful on the grill.
Olive Oil: Essential for grilling. If you prefer a different flavor, avocado oil works well too and has a higher smoke point.
How Do I Ensure My Vegetables Are Perfectly Grilled?
The key to great grilled vegetables is preparation and timing. First, thinly slice your veggies to help them cook evenly. Plus, a good marinade helps to enhance their flavors while keeping them moist.
- Preheat the grill properly—medium-high heat is ideal to get those lovely grill marks.
- Marinating is important! Letting the vegetables soak it in for at least 15 minutes helps the flavors penetrate.
- Keep an eye on cooking times. Thicker vegetables take longer, so adjust as needed depending on your grill’s heat.
Remember, removing them at their peak doneness keeps them tender and flavorful, so don’t rush the process! Enjoy grilling!
How to Make Delicious Grilled Vegetables
Ingredients You’ll Need:
For the Vegetables:
- 1 small eggplant, sliced into 1/2-inch rounds
- 1 zucchini, sliced into 1/4-inch thick rounds
- 1 yellow squash, sliced into 1/4-inch thick rounds
- 1 red bell pepper, cut into quarters
- 1 yellow bell pepper, cut into quarters
- 1 red onion, sliced into rounds
- 1 bunch asparagus, trimmed
For the Marinade:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Garnish (Optional):
- Fresh herbs (such as basil or parsley)
How Much Time Will You Need?
This recipe will take about 25 minutes total. You’ll spend around 10 minutes prepping and marinating the vegetables, followed by about 15 minutes grilling them. It’s a quick and tasty side dish that’s packed with flavor!
Step-by-Step Instructions:
1. Preheat the Grill:
First, get your grill ready! Preheat it to medium-high heat, which is around 400°F (200°C). This temperature is perfect for grilling veggies.
2. Make the Marinade:
In a bowl, combine the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk everything together until it’s well mixed. This marinade will add wonderful flavor to your veggies!
3. Marinate the Vegetables:
Add all your sliced vegetables—eggplant, zucchini, yellow squash, bell peppers, red onion, and asparagus—to the bowl with the marinade. Toss them around gently to coat everything evenly. Let the vegetables marinate for at least 15 minutes to soak up all that yummy flavor.
4. Grill the Vegetables:
After marinating, take the vegetables out of the bowl, letting any extra marinade drip off. Place them directly on the grill. Here are the grilling times for each type of vegetable:
- Eggplant: 4-5 minutes per side
- Zucchini: 3-4 minutes per side
- Yellow Squash: 3-4 minutes per side
- Red Bell Pepper: 6-8 minutes, turning occasionally
- Yellow Bell Pepper: 6-8 minutes, turning occasionally
- Red Onion: 4-5 minutes per side
- Asparagus: 3-4 minutes, turning until tender
Grill until the vegetables are tender and have lovely grill marks. You can adjust the cooking times based on your grill’s heat and how soft you like your veggies.
5. Serve and Garnish:
Once all the vegetables are grilled to perfection, carefully remove them from the grill and place them on a serving plate. If you’d like, sprinkle some fresh herbs, like basil or parsley, on top to add a bit of color and extra flavor. Enjoy your delicious warm grilled vegetable platter!
Can I Use Different Vegetables for Grilling?
Absolutely! Feel free to adjust the vegetable selection based on what’s in season or your personal tastes. Great options include mushrooms, cherry tomatoes, or even corn on the cob. Just keep in mind that cooking times may vary, so monitor them closely as they grill!
How to Store Leftovers?
Leftover grilled vegetables can be stored in an airtight container in the fridge for up to 3 days. You can enjoy them cold in salads or sandwiches, or reheat them gently in a skillet over medium heat for a few minutes until warmed through.
Can I Marinate Vegetables Overnight?
Yes, marinating the vegetables overnight can enhance their flavors! Just make sure to keep them well-covered in the refrigerator. This is particularly beneficial for firmer vegetables like eggplant and bell peppers, which can absorb the marinade beautifully.
What Can I Use Instead of Balsamic Vinegar?
If you don’t have balsamic vinegar on hand, you can substitute it with red wine vinegar or apple cider vinegar. Just mix in a bit of honey or maple syrup to mimic the sweetness of balsamic. Adjust the amount to taste!
