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Grilled Vegetables

Grilled Vegetables - Cheap Delicious Meals

When it comes to summer cooking, there's something undeniably appealing about the vibrant, smoky flavors of grilled vegetables. Imagine walking through a bustling farmer's market, the sun shining, fresh produce all around you. 
That’s the inspiration behind my love for grilled veggies. Let me take you through my journey exploring grilled vegetables, and I’ll share every juicy detail along the way.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Side Dish
Cuisine: Western
Calories: 206
Ingredients Method Notes

Ingredients
  

  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 red onions
  • 2 bunches asparagus ends trimmed
  • 200 button g mushrooms
  • 1/4 cup extra virgin olive oil
  • 1 tsp each of salt and pepper
  • 3 cloves garlic minced
  • 1/4 cup parsley or chives, roughly chopped
For the marinade, you’ll need:
  • 1/3 cup lemon juice
  • 1/3 cup extra virgin olive oil
  • 2 tsp white sugar
  • 2 garlic cloves minced
  • 1/2 tsp each of salt and pepper
  • 1/2 tsp each of dried basil, parsley, oregano, thyme
  • 1/2 – 1 tsp chili flakes depending on your spice preference

Method
 

Step 1: Prep the Vegetables
  1. Start by washing and cutting all your vegetables. Slice the bell peppers, onions, eggplant, and zucchini into manageable pieces. It’s important for everything to be similar in size so they cook evenly. The asparagus and mushrooms can go in whole. I love to keep things colorful; a mix of red, yellow, and green adds visual appeal.
Step 2: Make the Marinade
  1. In a bowl, mix together the lemon juice, olive oil, minced garlic, sugar, salt, pepper, and all the herbs. This marinade is where the magic happens. Toss in the chili flakes depending on how adventurous you’re feeling. I usually go with a full teaspoon for a good zing.
Step 3: Marinate the Vegetables
  1. Place all the cut veggies into a large bowl or a resealable bag. Pour the marinade over them and ensure they’re well coated. If you have time, let them sit for at least 30 minutes; it helps them soak up all that flavor.
Step 4: Heat the Grill
  1. Fire up your grill to a medium-high heat. If using a gas grill, give it a few minutes to heat up. For charcoal, wait until the coals are covered with white ash.
Step 5: Grill the Veggies
  1. Place the marinated vegetables directly onto the grill grates or in a grilling basket. Depending on your grill, you may need to work in batches. Grill for about 8–10 minutes, turning occasionally. Look for that beautiful char and fork-tender texture.
Step 6: Finish Up
  1. Once the veggies are cooked to perfection, remove them from the grill. I like to sprinkle some fresh parsley on top for an extra pop of flavor before serving. It instantly brightens the dish!

Notes

Here are a few tidbits I've picked up along the way to ensure your grilled vegetables come out just right:
  • Don’t overcrowd the grill: It can cause veggies to steam rather than grill. Give them space.
  • Use a grilling basket: This allows for smaller pieces like mushrooms to stay put while they cook.
  • Experiment with spices: Don’t shy away from adding your favorite herbs or spices. Cumin, smoked paprika, or even a squeeze of lime can bring different vibes.
  • Soak wooden skewers: If using skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Add cheese post-grill: A sprinkle of feta or goat cheese after grilling can add a creamy contrast to the smoky veggies.