Introduction
Grilled vegetables are a delightful addition to any meal, showcasing vibrant colors and a medley of flavors. This recipe brings together a variety of fresh vegetables, marinated and then grilled to perfection. Whether you serve them as a main dish with crusty bread or as a side, these grilled vegetables are sure to please.
Detailed Ingredients with measures
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 diagonally into 0.7cm/1/3″ thick pieces
– 2 bunches asparagus, ends trimmed
– 200g/7oz button mushrooms
Grilling/Roasting:
– 1/4 cup (65ml) extra virgin olive oil
– 1 tsp each salt and pepper
– 3 cloves garlic, minced
– 1/4 cup parsley, roughly chopped (or chives)
Grilled Vegetable Marinade (Dressing):
– 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 each salt and pepper
– 1/2 tsp each dried basil, parsley, oregano, thyme
– 1/2 – 1 tsp chilli flakes (adjust spice to taste)
Prep Time
10 minutes, plus an additional 10 minutes for marinating the vegetables.
Cook Time, Total Time, Yield
Cook Time: Varies depending on the vegetable, approximately 10-18 minutes total.
Total Time: 30-40 minutes including prep and marinating.
Yield: Serves 6 as a main dish or 8-12 as a side.
This grilled vegetable recipe is versatile and perfect for any occasion, from summer barbecues to cozy dinners at home. Enjoy the vibrant flavors of seasonal vegetables while reaping the nutritional benefits they provide.
Detailed Directions and Instructions
MARINADE
Combine the lemon juice, olive oil, white sugar, minced garlic, salt, pepper, dried herbs, and chili flakes in a jar. Secure the lid and shake well to mix. Allow the marinade to sit for at least 10 minutes to let the flavors meld.
CUTTING VEGETABLES
Prepare the vegetables for grilling:
1. Red and yellow capsicum/bell peppers: Cut off the walls of each pepper and then cut the walls into large diagonal pieces.
2. Red onions: Keep the root end intact. Peel the onion, cut it in half, and then slice it into wedges, cutting through the root end.
3. Eggplant: Halve the eggplant lengthwise, and then slice into semi-circles about 1.25 cm (0.5 inches) thick.
4. Zucchini: Cut the zucchini into diagonal slices approximately 0.7 cm (1/3 inch) thick.
5. Asparagus: Trim the ends of each asparagus spear.
6. Button mushrooms: Leave whole if they are small; if larger, slice them in half.
GRILLING/ROASTING VEGETABLES
1. Lightly brush the BBQ grills with olive oil, then preheat the grill to high heat. Alternatively, preheat the oven to 250°C (480°F).
2. In a large bowl or tray, combine all the prepared vegetables. Drizzle with olive oil and sprinkle with salt, pepper, and minced garlic. Toss with hands to coat evenly.
3. Place the vegetables on the BBQ or in the oven to cook until tender and charred. Use the following cooking times:
– Asparagus and zucchini: Grill for 2 minutes on each side (or bake for 10 minutes without flipping).
– Capsicum, mushrooms, and onion: Grill for 3 minutes on each side (or bake for 15 minutes, flipping at 10 minutes).
– Eggplant: Grill for 4 minutes on each side, checking for doneness by jabbing the center to ensure it’s soft but not soggy (or bake for 18 minutes).
4. Remove the cooked vegetables into a large bowl.
MARINATING
While the grilled vegetables are still hot, drizzle the prepared marinade over them. Toss lightly to combine. Allow the vegetables to sit for at least 10 minutes before serving. For presentation, sprinkle with freshly chopped parsley.
Notes
1. Vegetables
Feel free to substitute or add any other vegetables you enjoy. Note that the volume seems large when uncooked, but expect a shrinkage of about 30% once cooked.
2. Herbs
You can adjust the total amount of herbs to 2 teaspoons, mixing or doubling up on what you have on hand. Alternatively, use a pre-made Mixed Herbs or Italian Herbs blend.
3. Chilli Flakes
Adjust the amount of chili flakes according to your spice preference. For a moderate heat level, 1 teaspoon is recommended.
4. Onion Cutting
To make grilling easier, keep the onion wedges intact. If this method is challenging, cutting the onion into quarters is an acceptable alternative.
5. Storage
The grilled vegetables are delicious fresh and may actually taste better the next day. They can be stored for up to 5 days in the refrigerator and still maintain good flavor. A squeeze of fresh lemon juice can enhance their taste before serving at room temperature.
6. Nutrition
This recipe yields approximately 8 servings, assuming standard portion sizes.
Cook techniques
Marinating
Combine marinade ingredients in a jar and shake well, allowing the flavors to meld for at least 10 minutes before use.
Cutting Vegetables
Cut bell peppers into large diagonal pieces, keeping onion wedges intact by cutting through the root end for ease of handling.
Grilling/Roasting Vegetables
Brush BBQ grills with oil and preheat. Toss vegetables in oil, salt, pepper, and minced garlic. Grill until tender with charred edges, following specified cook times.
Cook Times
Grill asparagus and zucchini for 2 minutes on each side, bell peppers, mushrooms, and onions for 3 minutes on each side, and eggplant for 4 minutes on each side, ensuring they are tender but not soggy.
Finishing Touches
Drizzle the dressing over hot vegetables after grilling and toss to combine. Allow resting for at least 10 minutes before serving.
FAQ
Can I use different vegetables?
Yes, you can switch up the vegetables based on your preference or what you have on hand.
What if I don’t have all the herbs?
You can substitute or double up on the herbs you have, or use a mixed herbs blend.
How spicy is the dish?
Adjust the amount of chili flakes based on your heat preference; 1/2 to 1 teaspoon can provide a nice warmth.
How long can I store the grilled vegetables?
They can be stored in the refrigerator for up to 5 days. Adding a squeeze of fresh lemon can enhance the flavor upon serving.
Is this dish better the next day?
Yes, the flavors develop and improve after sitting for a day, making it delicious for leftovers.
Conclusion
Grilled and roasted vegetables are a delicious, versatile dish perfect for any occasion. This recipe not only highlights the natural flavors of seasonal vegetables but also offers a healthy option that can be enjoyed warm or at room temperature. The addition of a zesty marinade enhances the taste, making leftovers even tastier the next day. This dish can serve as a filling main or a vibrant side, complementing numerous meals.
More recipes suggestions and combination
Grilled Vegetable Salad
Combine grilled vegetables with mixed greens, feta cheese, and a balsamic vinaigrette for a refreshing salad.
Vegetable Pasta
Toss grilled vegetables with your favorite pasta and a light olive oil or tomato sauce for a hearty meal.
Vegetable Wraps
Use grilled vegetables as a filling for whole grain wraps along with hummus or tzatziki for a satisfying lunch.
Quinoa Bowl
Mix grilled vegetables with quinoa, chickpeas, and a lemon-tahini dressing for a nutritious bowl.
Stuffed Peppers
Fill halved bell peppers with a mixture of grilled vegetables, grains, and cheese, then bake until heated through.
Vegetable Pizza
Top your choice of pizza dough with grilled vegetables, sauce, and cheese before baking for a colorful pizza.
Vegetable Frittata
Incorporate grilled vegetables into a frittata for a delicious brunch or breakfast option.
Vegetable Skewers
Thread grilled vegetables onto skewers and serve with a dipping sauce for a fun appetizer or snack.
