Qt Of Grilled Veggies Recipe

Prepare vegetables

Wash all vegetables. Trim ends of zucchini and yellow squash and slice lengthwise into 1/4-inch thick planks. Core and cut bell peppers into large flat pieces (quartered). Peel and cut red onion into 1/2-inch thick rings or wedges. Slice eggplant into 1/2-inch rounds and lightly salt both sides (let sit 10 minutes then pat dry) to remove bitterness. Remove stems from portobello mushrooms and wipe caps clean; leave whole or slice in half if large. Keep cherry tomatoes whole; thread on skewers or place in a grill basket.

Make marinade

In a bowl or large measuring cup, mince garlic and whisk with extra-virgin olive oil, balsamic vinegar, lemon juice, fresh thyme, dried oregano, smoked paprika, red pepper flakes, kosher salt, and black pepper until combined.

Marinate vegetables

Place all prepared vegetables (except cherry tomatoes if using skewers or mushrooms if you prefer separate handling) in a large shallow dish or a resealable bag. Pour about two-thirds of the marinade over the vegetables, reserving the remaining marinade for basting. Toss gently to coat every piece. Let marinate at room temperature for 15–30 minutes (up to 1 hour in the refrigerator). If tomatoes are on skewers, brush them lightly instead of soaking.

Preheat grill

Preheat an outdoor grill to medium-high heat (about 400–450°F / 204–232°C). If using a grill pan or cast-iron skillet indoors, heat over medium-high heat and lightly oil the surface.

Oil the grill grates lightly or brush the vegetables with a little oil to prevent sticking. Place vegetables on the grill in a single layer: eggplant, zucchini, squash, peppers (skin side down first), onion rings/wedges, and portobello caps. Put cherry tomatoes in a grill basket or on skewers and place near cooler side of grill.

Grill until well-marked and tender, turning once or twice: peppers 8–12 minutes (skin charred and flesh softened), zucchini and squash 3–5 minutes per side, eggplant 4–6 minutes per side, onions 4–6 minutes per side, mushrooms 5–8 minutes per side, cherry tomatoes 4–6 minutes until blistered. During grilling, brush vegetables once or twice with the reserved marinade for extra flavor. Avoid over-basting with the marinade to prevent flare-ups.

Remove vegetables as they finish cooking and transfer to a large platter. Let rest for 2–3 minutes to allow juices to redistribute.

Drizzle the remaining reserved marinade (or a tablespoon of fresh olive oil and a splash of balsamic) lightly over the grilled vegetables. Scatter torn fresh basil leaves over the top. If using, sprinkle grated Parmesan. Serve with lemon wedges alongside for squeezing over the vegetables just before eating.

Serve warm or at room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently or served cold on salads or sandwiches.