This vibrant side dish transforms humble garden vegetables into a smoky, aromatic feast. The secret lies in the bright, herbaceous marinade, where rich olive oil and sharp red wine vinegar meld with fresh chopped rosemary to create a glossy, flavorful coating. As the vegetables hit the hot grill, they develop delicious char marks while retaining their natural sweetness and tender-crisp texture. Perfect for summer barbecues, potlucks, or as a hearty accompaniment to grilled meats or fish, this dish is effortlessly elegant yet deeply comforting. It’s a reliable crowd-pleaser that highlights the best of seasonal produce with minimal effort and maximum flavor impact.
Herb Marinated Grilled Vegetables
Description
This vibrant side dish transforms humble garden vegetables into a smoky, aromatic feast. The secret lies in the bright, herbaceous marinade, where rich olive oil and sharp red wine vinegar meld with fresh chopped rosemary to create a glossy, flavorful coating. As the vegetables hit the hot grill, they develop delicious char marks while retaining their natural sweetness and tender-crisp texture. Perfect for summer barbecues, potlucks, or as a hearty accompaniment to grilled meats or fish, this dish is effortlessly elegant yet deeply comforting. It&# 226;ÂÂs a reliable crowd-pleaser that highlights the best of seasonal produce with minimal effort and maximum flavor impact.Ingredients
Directions
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Prepare your grill for medium-high indirect heat.
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In a small bowl, whisk together the olive oil, red wine vinegar, chopped rosemary, minced garlic, salt, and black pepper until emulsified.
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Wash and prepare 2 pounds of assorted vegetables (such as bell peppers, zucchini, eggplant, and onions), cutting them into uniform pieces or leaving small varieties whole.
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Place the vegetables in a shallow dish or large resealable bag.
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Pour the marinade over the vegetables, tossing gently to ensure every piece is evenly coated.
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Cover the dish or seal the bag and refrigerate for at least 2 hours, or up to 4 hours, turning occasionally.
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Remove the vegetables from the refrigerator and let them sit at room temperature for 15 minutes. Reserve any remaining marinade in the bowl for basting.
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Arrange the vegetables on the grill grate, placing them about 6 inches from the heat source.
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Grill for 10 to 15 minutes, turning occasionally and brushing with the reserved marinade, until the vegetables are tender and have nice char marks.
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Remove from the grill and serve immediately while warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 402.1kcal
- % Daily Value *
- Total Fat 45.1g70%
- Saturated Fat 6.3g32%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.2g1%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list omits garlic, salt, and pepper, but the directions include them. Be sure to add 2-3 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the marinade for best results.
For a smokier flavor, consider adding a teaspoon of smoked paprika or a few drops of liquid smoke to the marinade.
Different vegetables cook at different rates. Harder vegetables like carrots or potatoes should be parboiled before grilling, while delicate ones like asparagus or zucchini should be added towards the end of the cooking process.
Use a grill basket or skewers to keep smaller vegetable pieces from falling through the grates.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. They are delicious served cold in salads or reheated briefly in a skillet.
