The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Unlike meat, it’s better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they’re hot. Tastes like homemade antipasto!
Marinated Grilled Vegetables (BBQ or oven!)
I don’t think I’ve ever been so excited about a vegetable recipe!! 😂
I mean, we’ve all done basic grilled vegetables. You might’ve even tried your hand tossing vegetables in a basic marinade before barbecuing them.
But have you ever tossed grilled vegetables in a marinade AFTER grilling them?? They suck up flavour in a way that raw vegetables never will, and they taste like homemade antipasto vegetables. All the flavour with a gallon less oil! 😂
The best part about these grilled vegetables is that they’re even better the next day..… and the next!
Which vegetables are good for grilling?
Almost every vegetable other than leafy greens are wonderful for grilling – here are my favourites:
zucchini
mushrooms
asparagus
capsicum / bell peppers
eggplant / aubergine
red onion
It’s a good variety of colour, textures, shapes and flavour, plus these are vegetables that are easy to handle on the grill without using any special equipment (eg. grilling baskets) or skewering.
Best way to grill vegetables – Cut ’em BIG!
There’s no need to fuss with grilling baskets or skewering (I only skewer when it’s intentional like Thai Chicken Satay Skewers, Beef Kabobs!). Just cut the vegetable into big pieces so you don’t end up turning hundreds of tiny individual pieces.
BONUS: larger pieces = grill for longer = better charred bits = better flavour!
Marinade for Grilled Vegetables
Really, it’s just a dressing but I feel like it sounds a bit fancier to say we’re marinating the vegetables. So a marinade it is! 😂
The ingredients in the marinade are literally just like any standard salad dressing except there’s less oil to vinegar (lemon).
The vegetables themselves are tossed in olive oil before grilling and it retains the juiciness from the oil quite well after grilling. So you don’t need as much oil for the marinade. 🙂
Should you marinate vegetables before grilling? NO!! Marinade AFTER!
My big tip in this recipe that makes all the difference for the BEST GRILLED VEGGIES of your life is to marinade them AFTER cooking, not before, because hot vegetables absorb flavour so much better than raw vegetables!
In fact, marinating raw vegetables is not really that effective at all. While some vegetables, like mushrooms and eggplants, will absorb oil and vinegars, they do not absorb flavour very well (like garlic, herbs) and they sweat when in contact with salt, making them less juicy and floppy – not ideal for BBQing!
But other vegetables like capsicums/bell peppers and zucchini, there’s really no benefit to marinating them when raw.
Oven instead? Stove?
100% YES! In fact, this recipe is pretty much my regular end-of-week fridge clean out recipe and I usually roast rather than grill the vegetables, simply for convenience.
You could even cook it on the stove – just takes a lot of batches!
But there’s no denying it – the extra flavour you get from the char and the grease of a BBQ makes it tastier!
How to serve Grilled Vegetables
The beauty of this recipe is the sheer versatility. (Second only to, of course, the utter deliciousness!) Serve it as:
part of an antipasto platter or on a cheeseboard (cut larger pieces smaller)
with authentic Southern Italian-style focaccia – very traditional!
with a side of grilled garlic bread (it’s Amazing with a capital A!)
as lunch or main with toasted bread with a smear of avocado or ricotta (pictured below) (try this simple homemade crusty artisan bread, or this no yeast Irish Soda Bread or no yeast sandwich bread)
pile it over a simple piece of grilled chicken (try one of these marinades), steak or pork – like a salsa!
grilled vegetable pasta salad – use the natural juices and excess Dressing that pools at the bottom of the bowl as the pasta salad dressing! Recipe here;
grilled vegetable salad – toss through baby spinach leaves or rocket/arugula; or
stuff in an omelette.
More things to BBQ!
Here in Australia, the climate is so mild we pretty much cook on the BBQ all through the year. Here’s a little view preview of some of my favourite recipes!
And here are links to all the grilling recipes featured in the video above:
And if that’s not enough for you, have a browse through my entire BBQ Collection filled with all my favourite foods to cook up on the grill! – Nagi x
Watch how to make it
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Incredible BBQ Grilled Vegetables – marinated!
Ingredients
Vegetables (Note 1):
- 2 red capsicum/bell peppers
- 2 yellow capsicum/bell peppers
- 2 red onions
- 1 eggplant , halved lengthwise, then 1.25cm/ 0.5″ thick semi circles
- 2 zucchini , 0.7cm / 1/3″ thick slices on diagonal
- 2 bunches asparagus , ends trimmed
- 200g/ 7oz button mushrooms
Grilling/Roasting:
- 1/4 cup (65ml) extra virgin olive oil
- 1 tsp each salt and pepper
- 3 cloves garlic , minced
- 1/4 cup parsley , roughly chopped (or chives)
Grilled Vegetable Marinade (Dressing):
- 1/3 cup (85ml) lemon juice
- 1/3 cup (85ml) extra virgin olive oil
- 2 tsp white sugar
- 2 garlic cloves , minced
- 1/2 tsp each salt and pepper
- 1/2 tsp each dried basil, parsley, oregano, thyme (Note 2)
- 1/2 – 1 tsp chilli flakes (adjust spice to taste, Note 3)
Instructions
Marinade:
- 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.
- Capsicum/bell peppers – cut the “walls” off, then cut each each on the diagonal into fairly large pieces.
- Onion (Note 4) – 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 250°C/480°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)
- Capsicum, 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. See in post for serving ideas.
Recipe Notes:
Nutrition Information:
Originally published June 2019. Updated June 2020 for minor housekeeping matters – no change to recipe!
Life of Dozer
Paws hanging off the edge of the couch while he snoozes: A familiar sight!
Delicious! Paired with filet mignon and porcini risotto.
Hi Nagi, another amazing recipe! Perfect tonight with some grilled halloumi and lamb fillet. A tip for anyone who can’t tolerate onion like me, sliced fennel bulb was a yum replacement, just takes a little longer on the grill. x
Loved this! We had it mixed through with a bit of pasta and one of your bbq marinaded chicken on the side. My partner, who says he doesn’t like mushrooms, eggplant or zucchini, ate it all! The recipe makes a lot of dressing which we found quite lemony, so will adjust for next time.
Your recipe talks about marinating AFTER cooking but the recipe shows to oil the vegetables before BBQ??
Yes that’s correct Gerald, the oil is to cook however the marinade goes onto the vegetables after they’ve cooked 🙂 N x
Oh my Holy Ghost
This was bloody delicious! So so perfect for a warm night with fresh bread and cheese and a beer 🤤 putting this on regular rotation stat 👏
Hi Nagi, I really loved this salad. I did experiment with vegetables though, adding extra shrooms and sweet potato which became too mushy so will leave it out for sure in future and just stick to the recipe:) I used a store-bought lemon juice as I was out of fresh lemon but the taste was quite strong and would not recommend the same quantity of lemon juice if using commercial one.
Also, I used my airfyer in order to reduce cooking time but ended up doing so many batches so the airfryer option did not work for me for this amount of veggies! Silly me.
Next time using oven 🙂
Thanks for the great recipe!
This was a huge hit with my company last night. Incredible, rich flavours!! Well done. Thanks for sharing!!
Hi Nagi
I’m taking this to a friends and want to serve it warm. Do you think I can chargrill veggies ahead of time then reheat in friends oven then toss in dressing or dress them straight after I grill them then reheat.
Hi Jennifer, you can chargrill, then reheat in a microwave or a quick blast in a hot oven – then dress 🙂 N x
Thanks Nagi for your prompt reply. It was a hit with my friend and the other guests and went perfectly with her slow roasted lamb shoulder. Yumm!
This was brilliant, used brocollini, sweet potato, beans and all sorts of other vege. So easy and family loved it. Thanks Nagi!!
GIRL this is Delicious 😋
Made this tonight to take to a party tomorrow & I couldn’t stay out of it!! Hoping for some leftovers So I can try it on a bagel with some ricotta Or goat cheese!!
Do you thing fresh herbs would work in this recipe? If so, how would you adjust the quantities? Thanks!
Delicious 😋 can’t wait to finish the leftovers tonight. Made this two days ago as a side dish 4 people but there was not much left, everyone loved it. I made it with zucchini, onion, mushroom and red pepper. Having mixed everything I couldn’t be bothered separating the zucchini so just spread everything out on two trays then baked for 15 mins. The zucchini did become watery so then put the trays under the grill for 5 mins to dry out and char. Another fab recipe thx Nagi 👍
Day 4, sadly the vegetables have all been eaten, resorted to drinking the leftover marinade when my my husband and kids weren’t looking. What can I say, I’m not proud 🤫
Dynamite!
Loved the dressing
Definitel keeper.
Thank you Nagi.
Phil x
I’m so glad you loved it Phil!! N x
Fabulous recipe, and so simple to make. It was delicious the day I made it and the portion I put aside for lunch for the next day was incredible after soaking up more marinade. I’ll be making this regularly
Sensational! I have made this once already & will be making Again today! Beautiful Flavours!
Beautiful Recipe! And tastes great day after day!
Thankyou Nagi! X
Amazing! I followed the recipe exactly but omitted the eggplant and added extra mushrooms. Thanks also for the tip on prepping the red onion. I served them with traditional yakitori and they paired wonderfully.
I recently replaced our BBQ grill with “grillgrates” and now my BBQ is set up perfectly to do veggies (no more veggies falling through). I’m looking forward to using your marinade recipe again and again!
This recipe is out of this world. It was everyone’s favorite. I reduced the amount of lemon and the amount of sauce added to grilled vegetables. The leftovers stored in the refrigerator overnight tasted even better than when I first made it likely because the sauce was taken in more..
Thank you very much Nagi!
This recipe is our of this world. It was everyone’s favorite. I reduced the amount of lemon and the amount of sauce added to grilled vegetables. The leftovers stored in the refrigerator overnight tasted even better than when I first made it likely because the sauce was taken in more..
Thank you very much Nagi!
This was amazing! Made it as a side for a graduation BBQ. Many compliments. I am making for the second time today. Luv it!
These veggies look delicious!!! I plan to make them on Saturday for my sons college graduation party. I will be making the veggies in the oven (easier), and would like to include cauliflower in the mix. Any idea how long I would cook it in the oven?
Hi Nicole, just cut the cauliflower into smallish chunks the same size as your over vegetables and cook as per the recipe 🙂 Enjoy! N x