Grilled vegetables are a tasty and colorful dish that brings out the best of summer flavors! Roasted peppers, zucchini, and eggplant create a sweet and smoky vibe that’s hard to resist.
Even if you’re not a chef, grilling veggies is super easy and fun! Just toss them with a little olive oil, sprinkle some salt, and let the grill do the magic. Yum!
Key Ingredients & Substitutions
Zucchini & Yellow Squash: Both add great texture and absorb flavors well. If they’re out of season, you can swap with other summer squash or even bell peppers for a different bite.
Bell Peppers: The sweetness from these peppers is key! If you can’t find red or yellow, green peppers work too, but they are less sweet. Roasted or grilled whole peppers can also be used for a charred flavor.
Eggplant: This gives a meaty texture. If you’re not a fan, you can substitute it with portobello mushrooms, which grill nicely and soak up flavors well.
Olive Oil: A must for flavor and grilling! If needed, you can use avocado oil as a substitute since it has a high smoke point and adds a nice flavor.
Balsamic Vinegar: This adds a tangy sweetness. If you want a different flavor, try red wine or apple cider vinegar. They’re great substitutes while keeping the marinade flavorful!
How Can I Get the Perfect Grill Marks on My Vegetables?
Getting those beautiful grill marks is all about temperature and timing! Start with a clean, well-oiled grill to avoid sticking. Preheat until hot enough to create searing. Here’s how to get those perfect marks:
- Brush each vegetable with olive oil before placing it on the grill.
- Place the vegetables diagonally on the grill grates for those classic grill marks. Don’t move them too soon!
- After 3-4 minutes, check for grill marks before flipping the vegetables. They should lift easily when ready.
- Try rotating vegetables 90 degrees halfway through cooking for perfect crosshatch marks!
How to Make Grilled Vegetables?
Ingredients You’ll Need:
For the Grilled Vegetables:
- 1 large zucchini, sliced lengthwise
- 1 large yellow squash, sliced lengthwise
- 1 red bell pepper, halved and seeds removed
- 1 yellow bell pepper, halved and seeds removed
- 1 large eggplant, sliced into 1/2-inch rounds
- 1 red onion, sliced into 1/2-inch thick rounds
- 1 bunch asparagus, trimmed
For the Marinade:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For Garnishing:
- Fresh herbs for garnish (such as parsley or basil)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 30 minutes to grill. In total, you’re looking at around 40 minutes of delicious cooking time. Most of it is hands-on, with a bit of marinating in between. Perfect for a quick and healthy meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by firing up your grill to a medium-high heat, which is about 400°F (200°C). This will help get those lovely grill marks on your veggies!
2. Make the Marinade:
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic powder, dried oregano, and a sprinkle of salt and black pepper. This mixture is going to be full of flavor for your veggies!
3. Coat the Vegetables:
Add all your sliced zucchini, yellow squash, red and yellow bell peppers, eggplant, red onion, and asparagus to the bowl. Toss everything gently so that the vegetables are nicely coated with the marinade. This helps soak up all that deliciousness!
4. Marinate:
Let your vegetables sit at room temperature for about 15-30 minutes. This little break allows the flavors to mingle and your veggies to get even tastier!
5. Grill the Vegetables:
Now it’s time to grill! Carefully place the vegetables on the hot grill. Here’s a quick grilling guide for each type:
- Grill zucchini and yellow squash for about 3-4 minutes on each side.
- Grill bell peppers for around 4-5 minutes per side, until tender and slightly charred.
- Grill eggplant rounds for about 5-6 minutes on each side until they have nice grill marks and are cooked through.
- Grill red onion slices for about 4-5 minutes per side until soft and charred.
- Grill asparagus for about 3-4 minutes, turning frequently until they are tender.
6. Serve and Garnish:
Once the vegetables are grilled to your liking, take them off the grill and arrange them nicely on a serving platter. To finish, sprinkle with fresh herbs and add a little more salt and pepper if you like. Now it’s time to dig in!
Enjoy your delicious array of grilled vegetables!
Can I Substitute Different Vegetables?
Absolutely! Feel free to swap in your favorite vegetables or whatever you have on hand. Great options include mushrooms, cherry tomatoes, zucchini, or even corn on the cob. Just keep in mind that cooking times may vary for different veggies, so adjust accordingly!
How Can I Make This Recipe Vegan?
This recipe is already vegan-friendly, as it uses vegetables and olive oil. Just ensure that any additional seasonings or marinades you might add are also plant-based. Enjoy your grilled veggies guilt-free!
What’s the Best Way to Store Leftovers?
Store any leftover grilled vegetables in an airtight container in the fridge for up to 3-5 days. To reheat, warm them in a skillet over medium heat or in the microwave. They’re great on their own or tossed into salads, wraps, or grain bowls!
Can I Grill These Vegetables Indoors?
Yes, if you don’t have an outdoor grill, you can use a grill pan on your stovetop! Make sure to heat the pan well before adding the vegetables and adjust the cooking times slightly as they may cook faster in a pan.
