Marinaded Grilled Vegetables
Juicy, colorful grilled vegetables marinated in a zesty herb-infused olive oil, perfect for summer barbecues or healthy gatherings, appealing to veggie lovers and grill enthusiasts.
Ingredients
Instructions
- In a small bowl, combine olive oil, lemon juice, chopped parsley, chopped chives or scallions, crushed garlic, salt, and pepper to make the marinade.
- Cut vegetables into pieces appropriate for skewering.
- Place vegetables in a large bowl.
- Pour the marinade over the vegetables and toss to coat well.
- Marinate for up to 2 hours in the refrigerator.
- Reserve the marinade.
- Thread vegetables onto skewers, grouping similar vegetables together.
- Preheat the grill to medium heat.
- Place skewers on the grill and cook for 7 to 15 minutes, turning and basting frequently with the remaining marinade until tender.
- Remove vegetables from skewers and transfer to a serving dish, tossing gently before serving.
Tips & Substitutions
For a vibrant mix, use a variety of colorful vegetables like peppers, zucchini, and eggplant. If you don’t have fresh herbs, dried parsley and chives can work in a pinch, but use less than fresh. Marinating overnight enhances the flavor, but even 30 minutes will make a difference. Consider adding a pinch of red pepper flakes for added heat.
Serving Suggestions
These marinaded grilled vegetables make a delightful side dish for grilled meats or fish, like Orange Roughy With Red Peppers. They can also be served cold in a salad or as part of a Mediterranean recipes platter with hummus and pita. Garnish with additional fresh herbs for an extra pop of flavor.
Storage & Reheating
Store any leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat or in the microwave for a minute or two. Adding a drizzle of olive oil can help restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Marinaded Grilled Vegetables contains roughly 72 calories, with 5g protein, 11g carbohydrates, and 2g fat. It is an excellent source of vitamin C (109% of the Daily Value), iron (32% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 534mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables for this recipe?
Absolutely! Feel free to substitute or add vegetables like cherry tomatoes, asparagus, or mushrooms based on your preference or what's in season. Just ensure they have similar cooking times for even grilling.
How long should I marinate the vegetables?
Marinating for at least 30 minutes will infuse great flavor, but for best results, aim for up to 2 hours in the refrigerator. If you're short on time, even a quick 15-minute soak can add some nice taste.
Can I make this recipe vegan?
Yes! This dish is already vegan-friendly as it contains no animal products. You can enhance the flavor by adding more herbs or spices to the marinade, or even a splash of balsamic vinegar for a unique twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).