Ingredients
Equipment
Method
- Wash all your chosen vegetables thoroughly. Trim any tough ends from the asparagus. Slice the zucchini and bell peppers into roughly 1/2-inch thick rounds or strips. Cut the red onion into wedges or thick slices. If using corn on the cob, cut it into 2-3 inch rounds. Leave cherry tomatoes whole.1 pound mixed vegetables
- In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce (or tamari), minced garlic, Italian seasoning, smoked paprika, and black pepper. If you desire a little zest, add the fresh lemon juice at this stage. For a touch of heat, stir in the red pepper flakes. Taste the marinade and adjust seasonings as needed, ensuring a balance of savory, tangy, and aromatic notes.1/4 cup olive oil, 2 tablespoons balsamic vinegar, 1 tablespoon soy sauce, 1 clove garlic, 1 teaspoon dried Italian seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, 1 tablespoon fresh lemon juice, 1 pinch red pepper flakes
- Place all the prepared vegetables into a large resealable bag or a shallow dish. Pour the prepared marinade over the vegetables, ensuring that everything is evenly coated. Gently toss the vegetables to distribute the marinade thoroughly. For best results and maximum flavor infusion, let the vegetables marinate for at least 15-30 minutes at room temperature, or for an even deeper flavor, refrigerate them for up to 2 hours.1 pound mixed vegetables
- While the vegetables are marinating, preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you are using a grill pan on the stovetop, preheat it over medium-high heat.
- Remove the vegetables from the marinade, letting any excess drip off. Discard the remaining marinade. Arrange the vegetables in a single layer on the preheated grill grates or grill pan. Be careful not to overcrowd the grill, as this can lead to steaming rather than grilling, and hinder proper charring. Grill for 10-15 minutes, turning the vegetables occasionally, until they are tender-crisp and have developed beautiful grill marks and a slight char. Softer vegetables like tomatoes may cook faster, so keep an eye on them.1 pound mixed vegetables
- Once the vegetables are cooked to your liking, remove them from the grill. Serve the Flavorful Grilled Veggies with Marinade immediately as a side dish, or toss them with pasta, grains, or serve them in a wrap or salad.
Notes
For longer-term storage, portion cooled grilled vegetables into freezer-safe bags or containers and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
