Grilled Veggies Recipe
Make Grilled Veggies Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Marinade & Seasoning
To Finish
Method
Vegetables
- 1
Prepare vegetables
Wash all vegetables. Trim asparagus ends. Slice zucchini and eggplant lengthwise into 1/4-inch (6 mm) thick planks. Core and cut bell peppers into large flat pieces. Peel and cut the red onion into 1/2-inch (1 cm) rounds or wedges. Leave cherry tomatoes whole or halve if large.
- 2
Dry and arrange
Pat the vegetables dry with a clean towel or paper towel so the marinade adheres better. Arrange vegetables in a single layer on a large rimmed baking sheet (or two) so they are easy to turn when grilling.
Marinade & Seasoning
- 3
Make the marinade
In a medium bowl, whisk together extra-virgin olive oil, balsamic vinegar, lemon juice, minced garlic (finely mince or press garlic), dried oregano, dried thyme, smoked paprika, honey or maple syrup, sea salt, and black pepper until emulsified.
- 4
- 5
Marinate time
Let the vegetables sit at room temperature for 10–20 minutes. Do not marinate longer than 30 minutes, as acidic ingredients can make some vegetables soft and watery.
Grilling
- 6
Preheat grill
Preheat an outdoor gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over medium-high heat on the stovetop until hot. Lightly oil grill grates or the pan to prevent sticking.
- 7
- 8
Grill quicker items
Add red onion rounds and asparagus spears to the grill. Grill onions 2–4 minutes per side until softened and charred at edges. Grill asparagus 3–6 minutes, turning occasionally until tender-crisp. Add cherry tomatoes near the end and grill 1–2 minutes until they blister; use a grill basket or skewers so they don't fall through the grates.
- 9
Brush with reserved marinade
During grilling, brush the reserved marinade onto vegetables once or twice to build flavor and shine. Discard any leftover marinade that has contacted raw vegetables/utensils if not cooked first.
To Finish
- 10
Assemble and season
Transfer grilled vegetables to a serving platter. Spoon the remaining reserved (unglazed) marinade over the vegetables if any remains (or whisk an additional teaspoon of olive oil and lemon juice and drizzle). Scatter torn fresh basil leaves, crumble feta if using, and sprinkle lemon zest for brightness. Taste and adjust salt and pepper as needed.
- 11
Serve
Serve warm or at room temperature. Grilled Veggies make a side dish, can be used in sandwiches, salads, or as part of a mezze platter. Leftovers keep covered in the refrigerator for up to 3 days.