Grilled vegetables Recipe

Make the marinade

In a medium bowl, whisk together 1/2 cup olive oil, 2 tablespoons lemon juice, minced garlic, thyme, smoked paprika, kosher salt, black pepper and red pepper flakes (if using) until emulsified.

Taste the marinade and adjust seasoning — it should be slightly more seasoned than you want the final vegetables to be, since vegetables mellow when grilled.

Prepare vegetables

Wash and dry the zucchini, onions, mushrooms and bell pepper. Slice zucchini lengthwise into 1/4" thick planks so they hold together on the grill. Cut red onions into 1/2" wedges (keep root end intact so wedges hold together). Trim mushroom stems and, if large, halve them. Cut red bell pepper into 1" strips.

Toss with marinade

Place all prepared vegetables in a large bowl or shallow pan. Pour about three-quarters of the marinade over the vegetables and toss gently to coat evenly. Reserve the remaining marinade for basting during grilling or for drizzling after cooking. Let vegetables marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Preheat grill

Preheat your gas or charcoal grill to medium-high heat (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, heat over medium-high until very hot and lightly oiled.

Oil grates

Lightly oil the grill grates by dipping a folded paper towel in oil and, using tongs, wiping the grates. This prevents sticking and helps achieve good char marks.

Grill the vegetables

Place zucchini planks and bell pepper strips directly on the grates, cut-side down. Place onion wedges root-side toward the hotter part of the grill so they char without falling apart. Arrange mushrooms cap-side down. Grill for 3–5 minutes per side for zucchini and peppers, until nicely charred and tender. Turn onions and mushrooms and grill an additional 3–6 minutes, turning as needed until softened and caramelized. Use a brush or spoon to baste with the reserved marinade once or twice during grilling. Total grill time will vary by vegetable size and heat but is typically 10–12 minutes.

If any small pieces risk falling through the grates, use a perforated grill pan or skewers to keep them together.

Finish and dress

Transfer grilled vegetables to a serving platter. Immediately drizzle with the remaining marinade (if desired) or a light squeeze of fresh lemon. Sprinkle chopped parsley evenly over the vegetables and, if using, finish with a light drizzle of balsamic glaze.

Serve warm or at room temperature with lemon wedges on the side for squeezing. Taste and add additional salt or pepper to taste.