Place eggplant, zucchini and pattypan squash in a large bowl and set aside. The most amazing grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing. Everyone loves these vegetables!

Marinated Grilled Vegetables (BBQ or oven!) Drizzle the grilled vegetables with the remaining marinade, making sure everything is evenly coated and arrange on a plate.

Oh no, you’re going to top off your zesty lemon-marinated grilled vegetables with a simple yet smoky roasted red bell pepper romesco sauce! SO easy and SO delicious! Marinated Grilled Vegetables – Zucchini, squash, mushrooms, tomatoes, red bell pepper, yellow bell pepper and red onion marinated in olive oil, soy sauce, lemon juice and garlic. Tastes like homemade antipasto!

Grill bell peppers, zucchini, asparagus and carrot until tender and lightly charred, brushing occasionally with basting sauce and turning with tongs, about 6 minutes.

Grill the vegetables about 2-3 minutes per side (this will take some time depending on how many slices you got out of your vegetables). grilled vegetables can be cooked a few hours in advance and kept at room temperature. That’s right—veggies will take the backyard BBQ crown! Drain the marinade … Places the veggies in a ziploc bag and pour the marinade over the vegetables and let them sit in the fridge for 30 minutes. Although this recipe provides a delicious lemon-basil dressing, you can also take some aged balsamic vinegar and drizzle it over the whole platter and call it a day. Marinated Vegetable Kabobs are delicious, and a great way to prepare vegetables.Veggie shish kabobs make any barbecue feel a little bit more like a celebration. Enjoy with your favorite grilled meat for a perfect summer meal!

The vegetables in this recipe can be substituted based on preferences just make sure you have around 5-6 cups of veggies total. Grilled veggies pair well with almost any protein such as beef, fish or chicken. An easy dish that’s quick to make and always gets rave reviews!

Unlike meat, it’s better to marinate vegetables AFTER cooking because they absorb flavour so much more effectively when they’re hot. Or if you’ve got a little extra time, the roasted tomato dressing from this recipe is outstanding. Marinate veggies for 30 minutes and grill. Drizzle the grilled vegetables with the remaining marinade, making sure everything is evenly coated and arrange on a plate. Use two bamboo skewers per kebab for easier handling. Pour mixture over the sliced vegetables and toss well to coat. Grilled Marinated Vegetables. Then skewer the vegetables and throw them on the grill.

Are you going to stop there? Grill the vegetables about 2-3 minutes per side (this will take some time depending on how many slices you got out of your vegetables).

In a small bowl, whisk together olive oil, lemon juice, vinegar, garlic, salt, chili flakes, mint and mint oregano. Especially when marinated in a citrusy sauce giving the veggies just the right amount of flavor and zing! Ready in about 15 minutes!

Pre-heat grill on medium-high heat. These grilled vegetables are an assortment of colorful veggies bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. Use leftovers in a quiche. Working in batches if necessary, grill the vegetables in a single layer over direct heat, turning and rotating as needed for even cooking, until charred and slightly tender–2-3 minutes for small, skinny vegetables, 4-5 minutes for larger, denser pieces).

Vegetable Kabobs are marinated in a homemade dijon herb marinade & grilled for 10 mins!

Transfer vegetables … Chop or slice the vegetables as desired, transfer to the marinade, and toss gently to combine.