These herb-marinated grilled vegetables are gorgeous and bursting with flavor. Grilling deepens and intensifies the inherent sweetness of vegetables and the char highlights the earthiness. For best results, cut all vegetables to a uniform thickness prior to grilling. If you do not have the vegetables used here, feel free to substitute any sturdy vegetable you have on hand.
Here are some vegetables you can use:
- Corn on the cob
- Bell Peppers
- Zucchini
- Portobello Mushrooms (Try this – BBQ Portobello Mushroom Burgers)
- Asparagus
- Eggplant
- Sweet Potatoes
- Green Beans
- Onions
- Tomatoes
Herb Marinated Grilled Mediterranean Vegetable Platter
Sturdy vegetables like sweet peppers, zucchini, eggplant, red onion, cherry tomatoes, baby portobello mushrooms marinated a herbed marinations and grilled to perfection to create a flavorful and colorful platter.
Ingredients
Marinade Ingredients
Remaining Ingredients
Instructions
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Preheat an outdoor grill to medium-high.
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In the bowl of a food processor, combine olive oil, parsley, chives, lemon juice, garlic, and red wine vinegar. Season generously with salt and pepper.
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Pulse to combine, leaving some texture in the herbs.
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Add the vegetables to a shallow dish and drizzle with half of the herb marinade. Reserve the remaining marinade for serving.
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Toss vegetable in marinade to coat and set aside to marinate for 30 minutes.
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While vegetables are marinating, prepare grill by brushing grates to clean and lightly coating with oil or non-still cooking spray. Preheat grill to medium-high.
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Add vegetables to hot grill. Grill until they become tender and develop nice grill marks on both sides.
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The bell peppers, zucchinis, and tomatoes will need approximately 3-4 minutes per side, while the Portobello mushrooms, eggplant, and onions will need 5-6 minutes per side.
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Remove the vegetables from the gill as they are ready and arrange on a serving platter. Drizzle with the remaining marinade and serve immediately.
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Enjoy!
