Sometimes its the simplest things that taste the best. Like a crispy salad with oil and lemon, freshly squeezed juice or a sweet fruit salad. This also holds true for these super easy and delicious marinated grilled vegetables. No matter how many times I over think my menus and buy the most exotic ingredients for recipes – this continues to be one of the most popular and requested dishes I make.
In addition to being easy, these vegetables are also very versatile. You can use any veggies you have on hand and mix and match your spices to suit your mood. They taste great served over rice or other cooked grains, in pitas or sandwiches, with pasta or potatoes and over mixed greens. They work as a main course, a side dish or a salad. I often save the leftovers and throw them into a wrap the next day for lunch or toss them with some hummus and eat them with rice crackers for a hearty snack.
The real key to bringing out the flavor in the vegetables is to marinate them for as long as possible – all day if you can swing it. Mix them with the marinate in the morning and pop them in the fridge in a large container with a lid so you can shake them often throughout the day. When you are ready to eat, you can grill them either in your oven or in a vegetable basket or cookie sheet lined with tin foil on your barbecue.
As a side note, this also happens to be my dad’s favourite vegetarian dish- and this is a man who once proudly told me he was a “meat-a-tarian”. He’s made a lot of dietary changes since he made that claim and I like to think what eventually convinced him to embrace more plant-based foods was my dogged determination, my often annoying persistance…..and these vegetables. Give them a try and see if they win you over too!
Marinated Grilled Vegetables
1 container of mushrooms, sliced
1 zucchini, sliced (green or yellow or both)
1 red pepper, chopped
2 medium carrots, chopped
1 large onion, chopped
2 cloves garlic, sliced
1 small bunch of asparagus, chopped
1 small head of broccoli, chopped into florets
1 cup of brussel sprouts, halved
1 cup green beans
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Juice from 1/2 lemon
1 tbsp. tamari (soy sauce)
1 tsp sea salt (more or less depending on taste)
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp garlic salt
Dash of turmeric
Dash of cayenne pepper
Fresh ground pepper to taste
Cut vegetables and put them into a large container with a lid. Combine marinade ingredients in a small bowl and whisk with a fork. Pour over the veggies and shake to coat. Place in the fridge and marinade for several hours, shaking a few times to redistribute the marinade.
To cook, preheat bbq to medium or stove to 350. Discard marinade and place vegetables on a cookie sheet lined with tin foil or into a bbq grill basket. Grill in the oven for 30 minutes, stirring often. If using the bbq, grill for 20-25 minutes. Vegetables should be cooked but not mushy.
Serve with potatoes, pasta, grains, bread or over greens. Enjoy!