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!
Made this for dinner and it was absolutely a winner… it’s going on my very long list of favorite meals…
Woah that’s great Tanesha!
Absolutely delicious BBQ veggies! Marinating after grilling is so much better way and makes it punch with flavour. This was really helpful and all guests were delighted with taste. Thank you!
YESSS!!!!
Your recipes are amazing…they are simple and oh my are they tasty…you Rock Nagi!!!!!
Thanks so much Herman!!
These were fab! A keeper for sure. Thanks again for yet another great recipe!
Wahoo – You’re so welcome Beth ❤️
used this recipe at family bbq on july 1st everyone loved it
Wahoo, That’s great piroska!
I made six liters of these vegetables for a party last week. I’m pleased to report that there were no leftovers!
Woah that’s amazing!!
I do not ever post any comments about recipes. And Nagi I have made many of your recipes . But, this one called out to me to post a comment.
So TASTY and so GOOD!! Best of all how quickly it came together. Love GRILL week!! Thank you.
Wahoo, thanks so much Pola!
Made these for the 4th of July, family and friends loved them! I made a lot and people were asking to take some home with them. As always you made me look really good, Nagi ! Thank you!
I’m so happy they were a hit Rozanne!
Made this today. When I tasted the dressing on its own, I was worried it was going to be too tart cause of the lemon juice ..but silly me …I should know you know what you are doing. When it all came together it was great! I can see me using these veggies as a meal with a protein on top, inside a wrap with goats cheese, or just on its own as a side!
Yes!!! It’s so versatile Taz!
Forgot to say, I live in a condo so no bbq for me . But I just roasted them in my stove top cast iron grill…still yummy!
If serving these veggies next day do I keep I. Fridge overnight? Can i use fresh herbs instead of dried ?
Hi Lisa, yes refrigerate and you can definitely use fresh herbs if you like – N x
Hi Nagi
I often make my version of grilled veg and love them….but OMG your marinade!!!….the secret ingredient to make something already good out of this world!! I served them with grilled kangaroo, emu and camel sausages from my local organic butcher….yep, organic and free range too. Left overs will be piled on wood ovenbread and basil pesto. Yumm!
Oh.My.God. These veggies were phenomenal Nagi!! I’ve made grilled veggie mixtures for years with balsamic vinegar and olive oil added before grilling. But adding your marinade mixture after cooking took them up 100 notches. I subbed organic apple cider vinegar for the lemon juice as I didn’t have any lemons and it tasted great. I’ll use lemon juice next time. Love all your recipes.
Thanks so much!
This was amazing! I made it this afternoon and my husband enjoyed while still warm. Then moments ago, I ate a whole bowl cold from the fridge – YUMMY! I will make this over and over – perfect for the Florida summer 🙂
Hi Nagi! I love roasted vegetables, the slight char they get is my favorite part! Marinating them after roasting is genius! These will be on the menu here soon, along with a nice, rare steak!
Hi Nagi!! I love your blog! Would you be able to grill the veg in the oven instead?
This dish was more than amazing!!! 9 and 2 yr old ate all their veggies. It was super delicious. Even included enoki mushrooms in the end. I was running out of time, and I had the first batch of veggies grilling in the oven, I decided to grill them in a teflon pan with slight drizzle of olive oil. It was perfect, charred and all. So i decided to just finish everything in the pan. Giving way to the wings waiting next. Nagi, you’re a kitchen fairy! It was so delicious! Would do it again and again and again. The taste is something you won’t get tired of. Readers, just try this. You’ll fall in love!
Hi Nagi July 1st is Our Canadian Celebration..I am doing steaks and thus marinated veg will be perfect.
Dozer is a distant cousin of Luca..he hangs off the sofa also
Can’t wait to try this out. It’s full on bbq season in Canada!
Unrelated thought: Couldn’t covering your bbq in tarp or a fitted bbq cover keep salt water off? Canadians usually keep bbqs and a/c units covered to protect them from snow/ice.
Nagi – you are very kind to our Northern neighbours as my morning temperature was about 3C 🙂 ! But absolutely love this and can make it well on my indoors grill pan ! Have you any knowledge about the Japanese Uchicook grill/steam domed pan ’cause methinks it would serve my small household well under all circumstances ? (Nope, they do not know I am mentioning !) Yes, I do normally use marinades before and not after . . . but am a good student !
Love the “It’s grilling week” promo: very nicely done. I do all my own editing, so I know how much goes into that 35″! Well done.