Herb Grilled Vegetables
These pretty veggies are healthy and full of “good for you” nutrients. The marinade really kicks up the flavor, there won’t be any leftovers from these 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.
Notes
You may not need to use all the marinade depending on how many vegetables you have. Just make sure the vegetables are all coated.