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Ingredients & Substitutions
Bell Peppers: I used red and yellow bell peppers for their sweet flavor. If you prefer, green bell peppers offer a more bitter taste. Any other color will work too, or you can skip them entirely.
Eggplant: Sliced eggplant adds a unique texture. If you’re not a fan, you can swap it with sliced mushrooms or even firm tofu for a different bite.
Zucchini: Fresh zucchini brings moisture. If out of season, grilled squash or even thinly sliced carrots can be good alternatives.
Portobello Mushroom: These mushrooms add a meaty texture. If you can’t find them, try using other mushrooms like shiitake or button mushrooms.
Olive Oil: A must for marinating. If you’re looking for a lighter option, avocado oil is a nice substitute. Just keep the flavor in mind!
Balsamic Vinegar: It adds zing to the marinade. Apple cider vinegar can work in a pinch, but the flavor profile will change slightly.
How Do I Ensure My Vegetables Are Grilled Just Right?
Grilling veggies perfectly can be tricky, but here’s how to get it done with ease.
- Start by cutting your vegetables into uniform sizes. This helps them cook evenly. For example, keep the onion rings thick.
- Marinate veggies for at least 30 minutes to allow flavors to sink in. Longer is better, especially in the fridge.
- Preheat your grill well! A hot grill ensures good sear marks. Medium-high heat (about 400-450°F) is best.
- Grill in stages! Start with the veggies that take longer (like eggplant and portobellos), then add softer ones like zucchini last.
- Don’t crowd the grill! Give each vegetable space to ensure they get that smoky char.
By following these tips, you’ll have beautifully grilled vegetables every time! Enjoy them as a side or on their own!
How to Make Grilled Vegetables?
Ingredients You’ll Need:
Vegetables:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 medium eggplant, sliced
- 1 medium zucchini, sliced
- 1 red onion, sliced into rings
- 1 large portobello mushroom, sliced
- 1 bunch asparagus, trimmed
For the Marinade:
- 3 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional, e.g., parsley or thyme)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, along with a marinating time of at least 30 minutes (or longer if you wish!). Grilling will take approximately 20 minutes. So, in total, you’ll need around 1 hour, including marinating time.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Start by washing all your vegetables. Slice the red and yellow bell peppers in half and remove the seeds. Cut the eggplant and zucchini into round slices, and slice the onion into thick rings. Keep everything ready for marinating!
2. Marinate:
In a large bowl, mix together the olive oil, balsamic vinegar, garlic powder, salt, and pepper. Add all the sliced vegetables into the bowl and gently toss them until they are well coated in the marinade. Allow the vegetables to marinate for at least 30 minutes at room temperature, or refrigerate them for up to 2 hours if you have the time. This will help enhance their flavor!
3. Preheat the Grill:
While the vegetables are marinating, preheat your grill to medium-high heat, which is about 400-450°F (200-230°C). This will help your veggies cook evenly and get those nice grill marks.
4. Grill the Vegetables:
Start by placing the portobello mushrooms and eggplant slices on the grill. Grill them for about 4-5 minutes on each side until you see lovely grill marks and they feel tender. Next, add the zucchini and onion rings, grilling for about 3-4 minutes on each side. The last to go on should be the asparagus, grilling those for about 3-4 minutes while turning them occasionally until they are tender. Finally, toss on the bell peppers, grilling for about 5-7 minutes, turning them occasionally until nicely charred.
5. Serve:
Once all the vegetables are grilled to perfection, take them off the grill and arrange them beautifully on a serving platter. If you like, drizzle a little more olive oil on top and sprinkle with fresh herbs for a burst of flavor. Serve warm and enjoy your delicious grilled vegetables as a tasty side or a light meal!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to substitute any of your favorite vegetables, such as cherry tomatoes, corn, or bell peppers in different colors. Just keep in mind that some vegetables may have different cooking times, so adjust accordingly to avoid overcooking.
How Long Can I Marinate the Vegetables?
You can marinate the vegetables for up to 2 hours in the refrigerator for deeper flavor. If you’re short on time, a quick 30 minutes at room temperature will still yield tasty results!
What’s the Best Way to Store Leftover Grilled Vegetables?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can be enjoyed cold in salads, or reheated lightly on the stove or grill over low heat.
Can I Grill These Vegetables Indoors?
Yes, you can! If you don’t have an outdoor grill, you can use a grill pan on the stovetop or even a broiler in your oven. Just keep an eye on the cooking times as they may differ slightly.
