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- 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, cut into bite-sized chunks - 1 yellow bell pepper, cut into bite-sized chunks - 1 cup cherry tomatoes, halved - 1 large red onion, cut into thick wedges - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - 2 cloves garlic, minced - Salt and pepper to taste - Grill - Mixing bowl - Skewers or grilling basket - Whisk Gathering fresh vegetables is key to a vibrant dish. I love using zucchini, bell peppers, cherry tomatoes, and red onion. Each veggie brings unique flavors and colors. The marinade is what makes these veggies sing. I mix olive oil, lemon juice, thyme, rosemary, and garlic. This blend adds a bright and fresh taste. Don't forget salt and pepper. They bring everything together. You will need a grill to cook these veggies to perfection. A mixing bowl helps combine everything easily. Skewers or a grilling basket make cooking and serving simpler. A whisk helps mix the marinade evenly. Having everything ready makes the cooking process smooth and fun. {{ingredient_image_2}} Preheat your grill to medium-high heat. This step is key for perfect grilling. A hot grill gives veggies nice char marks and keeps them tender. In a large mixing bowl, combine the following vegetables: - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, cut into bite-sized chunks - 1 yellow bell pepper, cut into bite-sized chunks - 1 cup cherry tomatoes, halved - 1 large red onion, cut into thick wedges Toss them lightly. This helps spread the colors and textures evenly. In a small bowl, whisk together: - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 1 tablespoon fresh thyme, chopped - 1 tablespoon fresh rosemary, chopped - 2 cloves garlic, minced - Salt and freshly ground black pepper to taste This mix is where the magic happens. The herbs and lemon give your veggies a fresh taste. Pour the marinade over the veggies in the bowl. Use a spatula or your hands to coat everything well. Let them marinate for about 15-20 minutes. This time allows the flavors to soak in. If you use skewers, thread the marinated veggies onto them. Soak wooden skewers in water for 30 minutes to prevent burning. You can also use a grilling basket for easy handling. Place the skewers or basket on the preheated grill. Cook for 8-10 minutes, turning occasionally. Your goal is tender veggies with nice grill marks. Once the veggies are done, take them off the grill. Let them rest for a few minutes. For a beautiful presentation, arrange them on a large platter. Add a sprinkle of fresh herbs on top. Serve with lemon wedges on the side. This extra touch gives a zesty kick to your dish. Optimal Temperature for Grilling Grill your veggies at medium-high heat. This heat gives a nice char while cooking them through. It also helps keep the texture firm and prevents burning. Aim for around 400°F to 450°F for the best results. Tips for Even Cooking Cut your veggies into similar sizes. This helps them cook evenly. For skewers, alternate colors to make it fun and eye-catching. If using a grilling basket, stir the veggies once or twice while grilling. This ensures all sides get that tasty char. How Long to Marinate for Best Flavor Marinate your veggies for about 15 to 20 minutes. This time allows the flavors to soak in without getting too soft. If you have more time, letting them sit for up to an hour can deepen the taste even more. Additional Flavor Additions or Pairings For extra flavor, sprinkle fresh herbs after grilling. Parsley or basil works well. You can also serve grilled veggies with a squeeze of fresh lemon juice. This adds a bright taste that balances the rich flavors. Serve alongside a grain salad or grilled protein for a full meal. Pro Tips Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Marinate Longer: For deeper flavor, consider marinating the vegetables for 30 minutes instead of 15-20 minutes. Mix and Match: Feel free to experiment with different vegetables such as asparagus or mushrooms for variety. Grill in Batches: If you're grilling a large quantity, do it in batches to ensure even cooking and prevent overcrowding. {{image_4}} You can change the veggies in this dish. Instead of zucchini and bell peppers, try these options: - Eggplant: Cut into cubes or slices. - Mushrooms: Use whole or halved. - Asparagus: Trimmed and left whole. - Carrots: Cut into thin sticks or rounds. - Broccoli: Cut into small florets. These veggies can add new flavors and textures to your meal. Feel free to change up the herbs and spices. Here are some ideas for different tastes: - Basil: This adds a sweet, fragrant flavor. - Oregano: A great choice for a savory touch. - Cumin: Gives a warm, earthy flavor. - Smoked paprika: Adds a nice smoky edge. Mix and match according to your taste. Don't be afraid to experiment! You can easily adapt this recipe for special diets: - Vegan: The recipe is already vegan if you skip any cheese. - Gluten-Free: All ingredients are naturally gluten-free. Just check labels to be sure. - Low-Carb: Skip the cherry tomatoes and focus on non-starchy veggies. These changes help everyone enjoy the dish without worry. To keep your grilled veggies fresh, store them in an airtight container. Make sure the container is clean and dry. Place the veggies in the fridge. They stay good for about three to five days. If you want to avoid sogginess, avoid putting them in the container while they are still hot. Let them cool down first. To reheat grilled vegetables, use the oven for best results. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet in a single layer. Heat them for about 10-15 minutes. You can also use a skillet on medium heat for a quicker option. Stir occasionally to warm them evenly. If you like, add a splash of olive oil or some fresh herbs for extra flavor. Can you freeze grilled veggies? Yes, you can! To freeze, let them cool completely. Then, place them in freezer-safe bags or containers. Remove as much air as possible before sealing. They can stay in the freezer for up to three months. When you’re ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for a tasty side dish. The best way to grill vegetables is to prep them well. Start with fresh, colorful veggies like zucchini, bell peppers, and cherry tomatoes. Cut them into even pieces to ensure they cook at the same rate. Preheat your grill to medium-high heat for nice char marks. - Tips for Achieving Char Marks: - Oil the grill grates before cooking. - Turn the veggies only once or twice. - Keep the lid closed while grilling. You can use frozen vegetables, but they may not grill as well. Frozen veggies can become mushy when cooked. If you do use them, thaw and drain them first. This helps to reduce excess moisture. - Recommendations for Best Results: - Use fresh vegetables for better flavor and texture. - If using frozen, grill them for a shorter time. To prevent sticking, use a good marinade and prepare your grill. Marinating adds flavor and creates a barrier. - Using Marinades and Grill Prep Techniques: - Coat veggies in olive oil, lemon juice, and herbs. - Preheat your grill properly and oil the grates. Lemon herb grilled veggies pair nicely with many sides. Consider serving them with grilled chicken, fish, or a light pasta dish. They also go well with quinoa or a fresh salad. - Pairing Suggestions for a Complete Meal: - Grilled chicken or fish for protein. - Quinoa or couscous for a grain option. - A simple green salad to add freshness. Grilling vegetables enhances their natural flavors and offers a healthy, tasty dish. We discussed key ingredients, from fresh veggies to a zesty marinade. You learned how to prepare, marinate, and grill these ingredients for perfect results. Remember to explore variations and tips for serving and storing leftovers. Grilled vegetables can elevate any meal, making them a great choice. Enjoy delicious meals full of flavor and nutrition!

Lemon Herb Grilled Veggies

A vibrant mix of grilled vegetables marinated in a zesty lemon herb dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium zucchinis, sliced into half-moons
  • 1 each red bell pepper, cut into bite-sized chunks
  • 1 each yellow bell pepper, cut into bite-sized chunks
  • 1 cup cherry tomatoes, halved
  • 1 large red onion, cut into thick wedges
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 2 cloves garlic, minced
  • to taste salt and freshly ground black pepper

Instructions
 

  • Begin by preheating your grill to a medium-high heat, ensuring it’s hot and ready for cooking.
  • In a large mixing bowl, combine the sliced zucchinis, red and yellow bell peppers, cherry tomatoes, and red onion. Toss lightly to distribute the vegetables evenly.
  • In a separate small bowl, whisk together the olive oil, lemon juice, chopped thyme, chopped rosemary, minced garlic, along with a generous sprinkle of salt and pepper. This mixture will serve as your marinade.
  • Pour the marinade over the assembled vegetables. Use a spatula or your hands to gently toss everything together until each piece of vegetable is coated in the aromatic marinade. Allow the mixture to marinate for approximately 15-20 minutes.
  • If using skewers, thread the marinated vegetables onto them, alternating the colors for visual appeal. If you opt for wooden skewers, remember to soak them in water for about 30 minutes beforehand to avoid any burning while grilling. Alternatively, you can use a grilling basket for easier handling.
  • Place the skewers or grilling basket onto the preheated grill. Cook the veggies for about 8-10 minutes, turning them occasionally to ensure even cooking, until the vegetables are tender and exhibit lovely char marks.
  • Once cooked, carefully remove the grilled vegetables from the grill and let them rest for a few minutes. Serve warm, and drizzle with additional lemon juice if you desire an extra zesty kick.

Notes

For an attractive serving, arrange the grilled vegetables on a large platter and add a sprinkle of extra fresh herbs over the top.
Keyword grilled vegetables, healthy, vegan