Description
A vibrant mix of grilled vegetables tossed in a zesty herb marinade, perfect as a healthy side or main dish.
Ingredients
- 2 red onions
- 7 oz button mushrooms (cleaned and halved)
- 1/4 cup extra virgin olive oil
- 2 yellow bell peppers
- 1 tsp salt
- 1 large eggplant (cut into 1-inch rounds)
- 1 tsp pepper
- 3 garlic cloves, minced
- 2 zucchini
- 2 red bell peppers
- 2 bunches asparagus
- 1/2 tsp salt (for marinade)
- 1/3 cup olive oil (for marinade)
- 2 tsp white sugar
- 2 garlic cloves, minced (for marinade)
- 1/2 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 to 1 tsp red pepper flakes
- 1/2 tsp pepper (for marinade)
- 1/3 cup lemon juice
- 1/4 cup chopped fresh parsley or chives
- 1/2 tsp dried parsley
- 1/2 tsp dried oregano
Instructions
1. Place all marinade ingredients into a jar and shake well to combine, then let sit for at least 10 minutes.
2. Prepare vegetables by cutting them into large pieces suitable for grilling; keep onion roots intact and slice peppers into large sections.
3. Preheat BBQ grill to high or oven to 250°C/480°F and lightly oil the grates or tray.
4. Place vegetables in a large bowl, drizzle with olive oil, and season with salt, pepper, and garlic, then toss thoroughly.
5. Grill or roast vegetables until tender with charred edges, cooking times vary by vegetable type.
6. Transfer cooked vegetables to a large bowl, drizzle with marinade while hot, and toss to coat evenly.
7. Let vegetables rest for at least 10 minutes, then garnish with fresh parsley before serving.
Notes
Cut vegetables large to prevent falling through grill grates.
Adjust red pepper flakes to control spice level.
Best served warm but also delicious at room temperature.
Pairs well with grilled meats or as a standalone vegetarian dish.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 60 g
- Saturated Fat: 8 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg