Lemon and Herb Marinated Grilled Vegetables
Savor the essence of Mediterranean flavors with this zesty Lemon and Herb Marinated Grilled Vegetables recipe. Perfect for a nutritious side dish or a vibrant addition to your mezze platter, these veggies are bathed in a citrusy marinade, then charred to perfection. It's an easy way to bring a touch of sunshine to any meal!
Equipment
- Grill or grill pan
- Large bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 zucchini, sliced about 227g / 8oz
- 1 yellow squash, sliced about 227g / 8oz
- 1 red bell pepper, cut into 1-inch pieces about 150g / 5.3oz
- 1 yellow bell pepper, cut into 1-inch pieces about 150g / 5.3oz
- 1 red onion, cut into wedges about 200g / 7oz
- 8 cherry tomatoes about 100g / 3.5oz
- 1/4 cup olive oil 60ml
- 2 tbsp fresh lemon juice 30ml
- 2 cloves garlic, minced about 6g
- 1 tbsp fresh chopped basil about 3g
- 1 tbsp fresh chopped parsley about 3g
- 1 tsp fresh chopped rosemary about 1g
- 1/2 tsp sea salt 2.5g
- 1/4 tsp black pepper 1g
Instructions
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, basil, parsley, rosemary, sea salt, and black pepper to create the marinade.
- Place the sliced zucchini, yellow squash, bell peppers, red onion, and cherry tomatoes in a large bowl.
- Pour the marinade over the vegetables and gently toss until they are all evenly coated. Let marinate for 10 minutes.
- Preheat the grill to medium-high heat. If using a grill pan, place it over medium-high heat on the stove.
- Arrange the marinated vegetables on the grill or grill pan in a single layer, ensuring they are not overcrowded.
- Grill the vegetables for 4-5 minutes on each side or until they have nice grill marks and are tender-crisp.
- Once grilled, transfer the vegetables to a serving platter and serve warm or at room temperature.
Notes
To ensure even cooking, try to cut all your vegetables to a similar size. If you're not a fan of any of the listed vegetables, feel free to substitute with others like eggplant, asparagus, or mushrooms. The key is to use fresh produce for the best flavor and texture.