Description
These Herb Marinated BBQ Vegetables offer a vibrant mix of fresh zucchini, bell peppers, red onion, mushrooms, and cherry tomatoes, all tossed in a flavorful garlic herb marinade. Grilled to perfection with a smoky char, this dish serves as a healthy, colorful side perfect for summer barbecues or any grilled meal.
Ingredients
Vegetables
- 2 medium zucchini, sliced into thick rounds
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 8 oz mushrooms, halved
- 1 cup cherry tomatoes
Marinade
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Vegetables: Wash and slice the zucchini into thick rounds, cut the red and yellow bell peppers into chunks, wedge the red onion, and halve the mushrooms. Set the cherry tomatoes aside.
- Make the Marinade: In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, Italian seasoning, smoked paprika, salt, and black pepper until well combined.
- Marinate Vegetables: Add the prepared vegetables (excluding cherry tomatoes) to the marinade bowl and toss thoroughly to ensure even coating. Cover and refrigerate for 20 to 30 minutes to allow the flavors to infuse.
- Preheat Grill: Heat your grill to medium-high. Lightly oil the grill grates to prevent sticking and promote nice char marks.
- Grill Vegetables: Arrange the marinated vegetables on the grill directly or place them in a grill basket if pieces are small. Grill for 8 to 12 minutes, turning occasionally until tender and lightly charred. Add cherry tomatoes during the last 3 to 5 minutes of grilling to avoid overcooking.
- Serve: Transfer the grilled vegetables to a serving platter. Sprinkle with chopped fresh parsley and serve warm as a delicious side dish.
Notes
- Cut vegetables into similar-sized pieces for even grilling.
- Avoid over-marinating softer vegetables to prevent excess moisture release.
- Use a grill basket to keep smaller vegetables from falling through grates.
- Add eggplant, asparagus, or corn for added variety.
- A splash of balsamic vinegar after grilling adds a nice depth of flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Pairs well with grilled chicken, fish, burgers, or halloumi cheese for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
