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BBQ Grilled Vegetables – Marinated

A vibrant and flavorful dish featuring grilled vegetables marinated to perfection, perfect for summer cookouts.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Grilling, Side Dish
Cuisine: American, BBQ
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 large portobello mushrooms
  • 1 red onion, cut into wedges
  • 2 bell peppers, cut into big strips
  • 2 zucchini, cut into long planks
  • 1 eggplant, cut into thick slices
  • 2 ears of corn, husked
  • 4 asparagus, preferably thick stalks
  • cherry tomatoes Skewered to prevent rolling
Marinade
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves minced garlic
  • 1 tablespoon fresh herbs (basil, parsley, oregano) Use whatever is available
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lemon squeezed juice
  • 1/2 teaspoon smoked paprika Optional for extra flavor
  • 1/4 teaspoon crushed red pepper Optional for a kick

Method
 

Preparation
  1. In a large bowl, combine olive oil, balsamic vinegar, minced garlic, fresh herbs, salt, pepper, lemon juice, smoked paprika, and crushed red pepper.
  2. Add the chopped vegetables and toss to coat well.
  3. Let the vegetables marinate for at least 30 minutes, but ideally overnight in the refrigerator.
Grilling
  1. Preheat your grill to medium-hot.
  2. Oil the grill grates using a paper towel gripped by tongs.
  3. Spread the marinated vegetables in a single layer on the grill.
  4. Start grilling the vegetables that take longer first, like potatoes, and add quicker-cooking options like bell peppers later.
  5. Grill until they are just tender and slightly charred, about 10-15 minutes, flipping as necessary.
  6. Remove from the grill and let them rest for a few minutes before serving.

Notes

For added flavor, drizzle extra marinade over the top before serving. Vegetables can be made ahead and served warm or at room temperature.