Incredible BBQ Grilled Vegetables - marinated!
Prep
20m
·
Cook
20m
·
Total
40m
About This Recipe
This incredible BBQ grilled vegetable recipe features a variety of marinated vegetables including bell peppers, onions, eggplant, zucchini, asparagus, and mushrooms. The vegetables are marinated in a flavorful dressing before grilling, resulting in a delicious and healthy side dish for any BBQ or summer meal.
Ingredients
(Servings:
8)
Scale
Convert
Vegetables (note 1)
Grilling/roasting
Grilled Vegetable Marinade (dressing)
Steps
View steps on recipetineats.com or by saving the recipe to your
personal library.
Register for free to start saving recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.
-
Calories358kcal17%
-
Fat27g41%
-
Saturated Fat4g20%
-
Carbohydrates28g9%
-
Fiber6g24%
-
Sugar18g36%
-
Protein6g12%
-
Cholesterol0mg0%
-
Sodium745mg31%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
SERVINGS: Makes loads, and you'll be happy about it because it's even better the next day and the next, and it's highly versatile! Serves 6 as a main with crusty bread, 8 - 12 as a side.
1. Vegetables - feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
2. Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
3. Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
4. Onion cutting - the idea here is to keep the wedges in tact so it's easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine!
5. Storage - Great fresh, even better on Day 2! I've kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
6. Nutrition per serving, assuming 8 serves.
1. Vegetables - feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
2. Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
3. Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
4. Onion cutting - the idea here is to keep the wedges in tact so it's easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine!
5. Storage - Great fresh, even better on Day 2! I've kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
6. Nutrition per serving, assuming 8 serves.
Comments
Sign in to leave a comment.