It’s summer and you know what that means? It’s grilling season. We all know that chicken, ribs, and burgers are all time grilling favorites but have you tried to switch up your normal grilling routine; maybe with some vegetables? Grilling vegetables is an easy way to add a flavorful twist on getting your summertime nutrients. This marinated grilled vegetables recipe can be served chilled or warm. Which means you can prepare it ahead of time for potlucks or busy days.
Marinated Grilled Vegetables
Fire up the grill and make something delicious; like these marinated grilled vegetables.
Author: Stephanie Hansen - Where Women Cook and The Daily Blarg
Recipe type: Side Dish
Serves: 6
Ingredients
- For marinade - ¼ cup lemon juice
- zest of 1 lemon
- ⅛ cup white vinegar
- ¼ cup extra virgin olive oil
- 2 tsp. dried thyme
- 2 tsp. dried rosemary
- 2 tablespoons dried (or fresh) parsley
- 2-3 cloves of garlic, minced
- salt and pepper to taste
- Vegetables - 2 small zucchinis, washed and sliced lengthwise to desired thickness
- 2 small yellow squash, washed and sliced lengthwise to desired thickness
- 2 portabella mushrooms, washed and sliced to desired thickness
- 1 lb. asparagus, washed and trimmed
- Balsamic vinegar to drizzle.
Instructions
- Mix all marinade ingredients in a gallon sized plastic storage bag.
- Add all prepared vegetables and shake well to coat.
- Place in refrigerator for 30-90 minutes (or you can grill right away).
- Heat grill to a medium-low temperature and coat with no-stick spray.
- Grill vegetables for about 3-5 minutes per side or until soft.
- Serve cold or warm drizzled with balsamic vinegar.
Notes
Use whatever vegetables you enjoy grilling. Peppers, onions, and tomatoes also grill wonderfully.
Now, what are you grilling up this summer?
