Simmering Saturdays: Incredible Grilled Vegetables
Incredible Grilled Vegetables – marinated!
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 flavor so much more effectively when they’re hot.
Which vegetables are good for grilling?
• zucchini
• mushrooms
• asparagus
• bell peppers
• eggplant
• red onion
Best way to grill vegetables – Cut ’em BIG!
Ingredients
VEGETABLES:
2 red bell peppers
2 yellow bell peppers
2 red onions
1 eggplant, halved lengthwise, then 0.5″ thick semi circles
2 zucchini, 1/3″ thick slices on diagonal
2 bunches asparagus, ends trimmed
7oz button mushrooms
GRILLING/ROASTING:
1/4 cup 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 lemon juice
1/3 cup 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
1/2 – 1 tsp chili flakes (adjust spice to taste)
Instructions
MARINADE:
Place ingredients in a jar and shake well. Set aside 10 minutes+.
CUTTING VEGETABLES (SEE VIDEO):
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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.
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Capsicum/bell peppers – cut the “walls” off, then cut each each on the diagonal into fairly large pieces.
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Onion – keep the root end (hairy end!) in tact. Peel, cut in half, then cut into wedges through the root end.
GRILLING/ROASTING VEGETABLES:
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Brush BBQ grills lightly with oil, then preheat to high. Or oven 480°F.
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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!).
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Place on BBQ and cook until tender crisp with charred edges – cook times below. Then remove into large bowl.
COOK TIMES:
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Asparagus, zucchini – grill 2 min each side. (Oven – 10 min, no flipping)
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Capsicum, mushroom, onion – grill 3 min each side (oven 15 min, flip at 10 min)
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Eggplant – grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min)
MARINATING:
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While vegetables are still hot, drizzle over Dressing and toss.
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Set aside 10 minutes+ before serving, sprinkled with parsley. See in post for serving ideas.
Simmering Saturdays is a recurring column on InkFreeNews. This food feature is provided by Nagi at RecipeTinEats. Look for it to post weekly at 10 a.m.
