The barbecue has been a symbol for a long time of the Meat-eater’s domain, but mixed veggies also go great on the grill. Picture the mighty carnivore standing with barbecue fork and brush in either hand, in an apron that says “Kiss the Cook” while braving the flames soaring from the grill. But vegetables that have been cooked on a grill can be quite tasty, as well.
You can put together any combination of veggies that you please. Here’s a little number you’re going to love that includes asparagus, garlic, eggplant, mushrooms, red onion, red peppers, yellow peppers, and zucchini.
Grilled Mixed Veggies
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh parsley
- 6 cloves minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 eggplant, sliced into 1/4 inch rounds
- 1 dozen mushrooms
- 2 large zucchinis, cut into wedges
- 1 red onion, cut into wedges
- 1 red bell pepper, cut into wedges
- 18 asparagus spears
- 1 yellow bell pepper, cut into wedges
It will only take a few minutes to mix the marinade and seal the vegetables in the bag. After marinating, this dish grills quickly.
Mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic and place in a sealable plastic bag. Place the onion, asparagus, mushrooms, eggplant, red peppers, yellow peppers and zucchini in the bag and seal it.
Marinate the vegetables for 2 hours in the refrigerator. Turn the bag occasionally to make sure the marinade is distributed evenly.
Preheat the grill to a high heat. Lightly oil the grate. Grill the vegetables for 6 minutes on each side. When they’re tender, they’re ready.
Serve as a vegetarian meal, or add your favorite slab of meat to the grill. A steak can be cooked at high heat, so you can put it on the barbecue at the same time as you’re cooking your vegetables.
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Photos via Pixabay