Grilled Veggies with a Twist!
Summer’s bounty grilled until tender with charred edges that are subsequently marinated in a flavorful vinaigrette.
Reversing the typical process of marinating food and then cooking, this method adds the tangy and flavorful vinaigrette to the veggies at the end, when they are hot off the grill. This allows them to absorb all the deliciousness of the marinade. Serve them immediately, or refrigerate and then bring back to room temperature and serve them the next day – they will be even better!
BE BRAVE and make a little extra vinaigrette, and toss the veggies and vinaigrette with cooked pasta for an awesome pasta salad for a quick summer dinner. Also, feel free to switch out the veggies to your favorites.
Making this in the winter and don’t want to brave the cold to turn on the grill? Check out the Chef Note for oven roasting these vegetables too.
Happy Grilling!
Mixed Grilled Vegetables
Ingredients
(* indicates my preferred ingredients – see notes for alternatives)
2 medium red onions, cut in wedges with root intact
2 zucchinis, cut into thick slices on the diagonal
2 large red bell peppers, deseeded and cut into large chunks
2 large yellow bell peppers, deseeded and cut into large chunks
1lb button mushroom
1 bunch asparagus, ends trimmed
1 eggplant, halved lengthwise and then cut in ½ inch semi-circles (optional)
¼ cup O&V Roasted Garlic Oil *
5 cloves garlic, minced
1 teaspoon each, salt and pepper
½ teaspoon O&V Smoked Paprika *
½ cup minced parsley
Vinaigrette
1/3 cup O&V Garlic EVOO *
1/3 cup O&V Marc de Champagne vinegar or Shallot Garden Herb vinegar *
1 teaspoon sugar
4 cloves garlic, minced
2 teaspoons O&V Veggie BBQ rub or Toscana Dipper seasoning *
1 teaspoon O&V Italian Chili flakes *
Salt and pepper to taste
Preparation
Prepare all the vegetables making sure pieces are large enough so they don’t fall through the grill grates.
Make the dressing, by combining all the vinaigrette ingredients in a dressing shaker or small bottle.
Clean, and then brush the grill grates with vegetable oil and preheat on high.
Place the vegetables in a tray, keeping them separate from each other. Drizzle with the Roasted Garlic oil, salt, pepper, paprika and 5 cloves of minced garlic. Toss each vegetable well in the oil and seasoning (use your hands, it’s usually the most effective way!)
Grill the vegetables on medium high heat keeping in mind the cook times for each
Asparagus and zucchini: grill for 2-3 minutes on each side
Peppers, mushroom and onion: grill for 3-4 minutes on each side
Eggplant: grill for 3-4 minutes on each side until soft but not soggy in the middle
Remove from the grill into a large bowl. While still hot, drizzle with the prepared vinaigrette and toss. Sprinkle with minced parsley.
Serve immediately, or refrigerate and bring back to room temperature before serving. Will keep in fridge for 2-3 days.
Serves 8-12
Active time 25 minutes Total Time: 45 minutes
Chef Note
To make in the oven, preheat oven to 480F. Season the eggplant in one baking tray and place in oven for 15-18 minutes.
In a separate tray, add the seasoned bell peppers, mushrooms, and onion and place in the oven for 10-12 minutes. Remove the tray from the oven and flip the vegetables. Put back in the oven for an additional 5-7 minutes till charred and cooked.
Place zucchini and asparagus in a tray and place in the oven for 8-10 minutes.
Broil on high for an additional 3-5 minutes for color
** If your oven is large enough, you can put the bell pepper tray and asparagus tray in the oven at the same time. When you are ready to remove the asparagus tray, you can simply flip all the veggies in the bell pepper tray and return for the allotted time.
Notes
* The Roasted garlic oil is a high temperature cooking oil that also adds a nice additional layer of garlicky flavor. The Smoked Paprika adds depth and color to the dish. You can use an Unflavored EVOO and add more garlic and another high-quality paprika
The vinaigrette is delicious with the Garlic EVOO, Marc de Champagne vinegar and Toscana Dipper seasoning. You can also substitute with an Unflavored EVOO and use the Shallot Garden Herb vinegar or your favorite high-quality white wine based vinegar. The Veggie Rub is a good substitute for the seasoning mix, but will change out the flavor of the dish a little – it is still delish!
All highlighted products are available at Oil & Vinegar stores
Categories: Entrée, Gluten Free, Dairy Free, Eggplant, Grilled Veggies, Roasted Vegetables, Mediterranean Diet, Plant Based Eating, Vegetarian, Vegan, Roasted Garlic Oil, Garlic EVOO, Smoked Paprika, Marc de Champagne vinegar, Unflavored EVOO, Shallot Garden Herb vinegar, Tuscan Dipper, Veggie BBQ rub, Side, Pasta,
