Last Updated on December 11, 2023 by Cathy
Herb-grilled vegetables are a year-round delight, especially at summer barbecues. Packed with healthful nutrients and enhanced by a flavorful marinade, these veggies ensure there are no leftovers.
I follow a high-nutrient diet, regularly consuming a diverse range of vegetables—nine cups daily! When purchasing produce, opt for what’s in season in your area. This practice not only lowers costs but also ensures you get produce at its nutritional peak.
Explore various vegetable types and cooking methods to avoid boredom. The grilled taste from a barbecue is universally appealing. Grilling veggies is easy, but proper preparation is crucial to prevent them from drying out on the heat.
Opt for locally grown organic veggies whenever possible. This choice helps you avoid pesticides while ensuring freshness and maximum nutrients at lower prices.
Cut your favorite veggies and add them to a glass bowl with a tight lid for easy preparation. I like Pyrex, then add some homemade Italian dressing or marinade. Make sure you don’t add too much oil or it will cause flare-ups and burn the veggies. Seal the bowl and let it sit for at least 30 minutes, then flip and sit for another 30 minutes.
After preparing, set the grill to medium-high and let it warm up. Transfer veggies to a grilling basket/pan, placing it on the grill rack. Cooking time varies (around 12 minutes) based on the veggies; cook until just tender and slightly charred on the outside.
Enjoy them hot; save leftovers for salads. I value the grill basket handle for burn prevention and its convenient fold-up storage.
Herb Grilled Vegetables
Ingredients
Vegetables
- 2 bell peppers any color sliced into 1/2” strips
- 1 zucchini sliced into 1/2” thick
- 1 medium onion cut into wedges
- 8 oz. baby carrots
- ½ head cauliflower chopped
- 5 radishes halved
Marinade
- ¼ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 garlic clove minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon sea salt
- ⅛ teaspoon fresh ground pepper
Instructions
Marinade
- Place all ingredients into a mason jar with lid, with jar tightly closed shake vigorously.
Vegetables
- Cut up vegetables and place into a glass dish with a lid, pour marinade over veggies.
- Seal the bowl and let it sit for at least 30 minutes at room temperature then flip the bowl over and let it sit for another 30 minutes.
- Once done, turn the grill to medium-high and let it warm up meanwhile, transfer the veggies to a grilling basket and place the basket on the grill rack. It doesn’t take long depending on what kind of veggies you’re grilling (approximately 12 minutes), cook until just tender and slightly charred on the outside.
