Grilling vegetables is an excellent way to enhance their flavor and texture, especially during the warm summer months. With this recipe, you'll learn how to create a mouthwatering array of vegetables that are perfect as a side dish or a main course for your next outdoor gathering. The marinade infuses the veggies with a rich, smoky flavor, making them an irresistible addition to any meal.
Ingredients
Scale:
1 medium zucchini, sliced into 1/4-inch rounds
1 bell pepper (any color), cut into 1-inch squares
1 cup cherry tomatoes, preferably ripe and firm
1 red onion, cut into wedges
1 cup mushrooms, halved
1 medium eggplant, sliced into 1-inch rounds
1/4 cup olive oil, preferably extra virgin
2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (optional)
Feta cheese, crumbled (optional)
Instructions
In a large mixing bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, basil, smoked paprika, salt, and pepper until well combined.
Add the sliced zucchini, bell pepper, cherry tomatoes, red onion, mushrooms, and eggplant to the mixing bowl. Toss the vegetables in the marinade until they are evenly coated. Cover the bowl with plastic wrap and let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Preheat your grill to medium-high heat, around 375°F to 400°F.
If you are using wooden skewers, soak them in water for at least 30 minutes prior to grilling. If using metal skewers, they can be used directly.
If desired, thread the marinated vegetables onto the skewers, alternating colors and types for visual appeal. Leave some space between each piece.
Place the skewers on the preheated grill. Grill for about 8-10 minutes, turning occasionally, until the vegetables are tender and have nice grill marks.
Remove the skewers from the grill and let them cool for a minute. If you wish, sprinkle with fresh parsley and crumbled feta cheese before serving.
