grilled vegetable marinade

Recipe video above! An assortment of vegetables grilled on the BBQ until tender-crisp with charred edges, then while still hot, tossed in a Lemon Herb &amp; Garlic Marinade so they suck up the flavour. Great served freshly made, even better the next day! See in post for serving ideas - antipasto / cheeseboard, starter, side dish, main, salad, or pasta. Oven roasted directions also included.

Incredible BBQ Grilled Vegetables - marinated!

red capsicum/bell peppers

yellow capsicum/bell peppers

red onions

eggplant (, halved lengthwise, then 1.25cm/ 0.5" thick semi circles)

zucchini (, 0.7cm / 1/3" thick slices on diagonal)

asparagus (, ends trimmed)

button mushrooms

(65 milliliters) extra virgin olive oil

salt and pepper

garlic (, minced)

parsley (, roughly chopped (or chives))

(85 milliliters) lemon juice

(85 milliliters) extra virgin olive oil

tsp white sugar

tsp each dried basil, parsley, oregano, thyme ((Note 2))

Place ingredients in a jar and shake well. Set aside 10 minutes+.

Marinade:

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.

Cutting Vegetables (see video):

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.&nbsp;

Grilling/Roasting Vegetables:

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)

Cook times:

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.

Marinating:

Recipe video above! Your choice of veggies roasted or BBQ&#039;d, then tossed in a marinade so they absorb the flavour while hot before being tossed through pasta with extra dressing. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - see PRO TIP for keeping pasta salads juicy!

Marinated Vegetarian Pasta Salad

feta (, crumbled into big chunks)

capsicum/bell peppers ((1 red, 1 yellow),

red onion (,

zucchini (,

mushrooms

asparagus

Marinade/Dressing:

Preheat oven to 250C/480F (super high heat replicates BBQ charred edges).

Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

Spread vegetables on 2 trays (fill one less than the other). Roast 25 minutes, tossing once.

Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

BBQ Option: See Marinated BBQ Vegetables for directions.

Roasted Vegetables:

Transfer vegetables into large bowl, pour over 1/2 the Dressing.

Toss, then leave to marinate for 30 minutes to 3 hours.

Cook pasta per packet directions in large pot of salted water. Drain and return pasta into pot.

Add vegetables, including veg juices in the bowl. Add remaining Dressing and parsley, then toss.

Set aside for 15 minutes to cool slightly.

Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.

Pasta salad:

SCOOP OUT a mug of pasta cooking water just before draining. Add 3 tbsp water to reserved Dressing (after marinating veg), shake well. Use this Dressing per above, but reserve 3 tbsp to freshen up pasta salad on Day 2 onwards.

Freshen up pasta salad: Bring to room temp or briefly microwave (cold pasta = dry) to warm gently. Toss with Reserved Dressing then serve.

Make ahead PRO TIP (Note 4):

Recipe video above! How do you make the best ever vegetable pasta salad? MARINATE the veggies. Roast or BBQ any veg you want, then toss in a marinade so they absorb the flavour while hot before mixing through pasta. This is a big, fat JUICY flavour loaded pasta salad that lasts for days and days - see PRO TIP for keeping pasta salads juicy!

Preheat oven to 250°C/480°F (230°F fan) - super high heat replicates BBQ charred edges.

Toss veggies in oil - Place all vegetables other than asparagus in a large bowl. Drizzle with oil, sprinkle with salt, pepper and garlic, toss.

Add asparagus - Drizzle asparagus with oil and pinch of salt and pepper. Add into oven for last 5 minutes.

Marinate veggies - Transfer vegetables into large bowl, pour over 1/2 the Dressing. Toss, then leave to marinate for 30 minutes to 3 hours.

Cook pasta + 2 minutes: In large pot of salted water, cook pasta per packet directions but ADD 2 minutes to the cook time (Note 5 for why). Drain and return pasta into pot.

Add vegetables, including veg juices, into the pasta pot. Add remaining Dressing and parsley, then toss. Set aside for 15 minutes to cool slightly.

Serve! Sprinkle with feta and serve! Keeps 4 - 5 days, serve at room temp.

Bathed in a tangy balsamic garlic marinade, and grilled to ever-so-slightly-charred perfection, this marinated grilled vegetables recipe takes everyday vegetables from meh to completely irresistible!

Irresistible Grilled Vegetables (Balsamic Garlic Marinated!)

balsamic vinegar

extra virgin olive oil

kosher salt

garlic

parsley

vegetables

Wash the vegetables, then slice into thick wedges or triangles. If using asparagus, snap off woody bottoms, but do not slice.

Prepare the Vegetables

Whisk together the balsamic vinegar, olive oil, salt, garlic, and herbs in a small bowl until smooth.

Prepare the Marinade

Set aside 3 tablespoons marinade. Add the remaining marinade along with the vegetables to one to two 1-gallon zip-top bags or a large baking dish.

Toss to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Allow to sit at room temperature for at least 15 minutes, or up to 3 hours.

Marinate the Vegetables

Prepare a grill or grill pan over medium high heat. Working in batches, grill the vegetables until tender and lightly charred all over, about 8-10 minutes for bell peppers, 7 minutes for yellow squash, zucchini, eggplant and mushroom, and 4 minutes for asparagus.

Arrange on a platter, then drizzle with the reserved marinade. Serve warm or at room temperature.

Grilled Vegetables

Preheat the oven to 425F.

Place the vegetables on two baking sheets lined with parchment paper. Roast for 20 minutes, then flip and roast for another 10-25 minutes.

Arrange vegetables on a platter, then drizzle with the reserved marinade. Serve warm or at room temperature.

Roasted Vegetables

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The most viewed grilled vegetable marinade recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine