Description

Quick, healthy, and absolutely delicious—these herb grilled vegetables are vegan, vegetarian, and gluten-free. Perfect for summer grilling or weeknight dinners!

Ingredients

Scale

Vegetables:

1 medium onion, sliced in thick wedges
8 ounces small broccoli spears or broccoli rabe
1 medium bell pepper (green, yellow, red, or orange), sliced into thick wedges
4 small carrots, sliced in half horizontally
4 small zucchinis, sliced in half horizontally
6 small eggplants, sliced into half vertically (or 1 medium eggplant, sliced into thin horizontal strips)
2 small sweet potatoes, with peels, sliced into strips

Lemon Herb Olive Oil Marinade:

1/4 cup extra virgin olive oil
1 large lemon, juiced
2 cloves garlic, minced
3 tablespoons chopped fresh or dried herbs, as desired (i.e., parsley, basil, rosemary, tarragon, chives, cilantro, thyme, dill)
Salt and pepper to taste (optional)

Cook Mode Prevent your screen from going dark

Instructions

Slice the vegetables into medium size pieces, as directed. Don’t slice them so small that they fall in between the grids of the grill or grill basket while grilling.
Place sliced vegetables into a 9 x 13-inch baking dish.
Prepare marinade by whisking together olive oil, lemon juice, garlic, herbs, and salt and pepper (optional).
Drizzle marinade over veggies and toss with tongs to distribute ingredients.
Cover, chill, and marinate the vegetables for at least one hour.
Heat the grill to medium heat. Use a grill basket or grill the vegetables directly on the grill grates. (Check out these step by step directions on how to use a grill basket). Reserve marinade at the bottom of the dish.
Grill vegetables, turning frequently with tongs to cook evenly and avoid burning. Brush on additional reserved marinade during cooking. Cook until golden brown and just tender. Some vegetables will be done cooking earlier than others, so remove as the vegetables are done. Vegetables may take from 10-40 minutes, depending on size and type of vegetable.
Serve grilled vegetables on a platter, or with sandwiches, salads, grain bowls, or wraps, as desired. Store in an airtight container for up to 7 days in the fridge.

Notes

You may need to remove some veggies that cook quickly, and allow some that need additional cooking to remain on grill longer.

Suggestions: I love to enjoy grilled veggies as a simple side to a delicious meal, such as a veggie burger or nut loaf. But don’t be afraid to use leftovers in a salad, sandwich, or pasta dish the next day.

Prep Time: 20 minutes
Cook Time: 45 minutes
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe
Calories: 145
Sugar: 8 g
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 20 g
Fiber: 6 g
Protein: 3 g