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Marinated Grilled Vegetables
An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb & Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day!
40 minutes
Cook Time
8
Serves
0
Reviews (0)
40 minutes
Cook Time
8
Serves
0
Reviews (0)
Ingredients
Grilling Prep
Dressing
Garnish
Preparation
- Dressing: Place ingredients in a jar and shake well.
- Set aside 10 minutes+.
- CUTTING VEGETABLES (SEE VIDEO): Keep pieces large for easy handling on the BBQ (so you don't have to turn hundreds of pieces!) and so they don't fall through the grills.
- Bell peppers - cut the "walls" off, then cut each each on the diagonal into fairly large pieces.
- Onion - keep the root end (hairy end!) in tact.
- Peel, cut in half, then cut into wedges through the root end.
- GRILLING/ROASTING VEGETABLES: Brush BBQ grills lightly with oil, then preheat to high.
- Or oven 450°F.
- Place vegetables in a very large bowl or use a big tray.
- Drizzle with oil, sprinkle with salt, pepper and garlic.
- Toss with hands (there is no better way!).
- Place on BBQ and cook until tender crisp with charred edges - cook times below.
- Then remove into large bowl.
- COOK TIMES: Asparagus, zucchini - grill 2 min each side. (Oven - 10 min, no flipping) Peppers, mushroom, onion - grill 3 min each side (oven 15 min, flip at 10 min) Eggplant - grill 4 min each side.
- Jab in middle to ensure soft but not soggy! (oven 18 min) MARINATING: While vegetables are still hot, drizzle over Dressing and toss.
- Set aside 10 minutes+ before serving, sprinkled with parsley.
Recipe from BigOven.com ®
Nutrition Facts:
Serving Size
1 Serving (239g)
Total Calories
88
Calories from Fat
39
% Daily Value *
Total Fat
4.38 mg
Saturated Fat
0.61 mg
3 %
Trans Fat
0.33 mg
Cholesterol
0 mg
0 %
Total Carbohydrate
12.04 mg
4 %
Dietary Fiber
4.13 mg
17 %
Protein
2.4 mg
3 %
Potassium 484.54 mg
Sugars
7.91 mg