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- 2 medium zucchinis, sliced into thick rounds - 1 red bell pepper, cut into bite-sized chunks - 1 yellow bell pepper, cut into bite-sized chunks - 1 medium red onion, cut into thick wedges - 1 cup cherry tomatoes, halved - 4 tablespoons extra virgin olive oil - Juice of 1 large lemon - Zest of 1 lemon - 2 cloves fresh garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt - Black pepper - Fresh parsley, finely chopped, for garnish When I make Lemony Herb Grilled Veggies, I start with the freshest vegetables. Zucchini shines with its light taste. The red and yellow bell peppers add sweetness. The red onion brings a nice crunch. Cherry tomatoes burst with flavor. This combo makes my taste buds dance! Next, I whip up the marinade. Olive oil forms the base, giving richness. Fresh lemon juice and zest add a bright zing. Minced garlic gives depth. Dried oregano and thyme bring warmth and earthiness. Salt and black pepper round out the flavors. I love how these ingredients work together. Lastly, I sprinkle fresh parsley on top before serving. This adds a pop of color. It also enhances the fresh taste. These ingredients make each bite enjoyable. Grilling brings out the natural sweetness of the veggies. Together, they create a delicious dish that brightens any meal! {{ingredient_image_2}} To start, gather your veggies. You need two medium zucchinis, one red bell pepper, one yellow bell pepper, one red onion, and one cup of cherry tomatoes. First, slice the zucchinis into thick rounds. Next, cut the bell peppers into bite-sized chunks. For the red onion, cut it into thick wedges. Finally, halve the cherry tomatoes. Make sure all pieces are similar in size. This will help them cook evenly on the grill. If some pieces are too small, they may burn. If they are too big, they may not cook through. Now, it's time to make the marinade. In a separate bowl, whisk together four tablespoons of extra virgin olive oil, the juice of one large lemon, and the zest of that lemon. Add two cloves of minced garlic, one teaspoon of dried oregano, and one teaspoon of dried thyme. Finally, add salt and freshly cracked black pepper to taste. Mix this well. You want all ingredients to blend. This mixture will give your veggies a bright, fresh flavor. Marinating is key to great flavor. Pour the marinade over the veggies in your mixing bowl. Toss them gently to coat. Let them marinate for at least 30 minutes at room temperature. This allows the veggies to soak in those tasty flavors. If you have more time, you can let them marinate longer. Just remember, the longer they sit, the more flavor they will absorb. Before grilling, preheat your grill to medium-high heat. This ensures your veggies get nice grill marks and cook properly. Once the grill is hot, arrange the marinated veggies in a single layer on the grill. Do not overcrowd them. You want to give each piece space to cook evenly. Grill them for about 5-7 minutes on each side. Keep an eye on them so they do not overcook. Look for tender veggies with nice grill marks. After grilling, use tongs to remove the veggies from the grill. Place them on a serving platter. Let any excess juices drip off before serving. Enjoy the bright flavors of your lemony herb grilled veggies! - Avoiding Overcrowding on the Grill: Always give your veggies room on the grill. When you pack them too tight, they steam instead of grill. This limits those nice grill marks and can make them mushy. Spread them out in a single layer. - Checking for Grill Marks and Tenderness: Look for those beautiful grill marks. They show your veggies are cooking well. Use tongs to give them a gentle squeeze. If they feel soft but not mushy, they're ready to come off. - Additional Herbs to Consider: While oregano and thyme bring great flavor, consider adding fresh basil or rosemary for a twist. These herbs add a different layer of taste that can surprise and delight your palate. - Using Different Citrus Fruits: Lemon isn't the only option. Try lime or orange juice to change up the flavor. Each citrus brings a unique zing, making every batch exciting and fresh. - Presentation Ideas for Serving: Place the grilled veggies on a big platter. Drizzle any leftover marinade on top for extra flavor. Add lemon slices and herb sprigs for a colorful touch. - Pairing Suggestions with Main Dishes: These grilled veggies pair well with grilled chicken or fish. They also work great with a hearty grain dish like quinoa or rice. Add them as a colorful side to any meal for a healthy boost. Pro Tips Choose Fresh Veggies: Always opt for fresh, seasonal vegetables for the best flavor and texture. Look for vibrant colors and firm textures when selecting your produce. Marinate Longer: For even more intense flavor, consider marinating the veggies for up to 2 hours in the refrigerator. This allows the herbs and lemon to penetrate deeper. Experiment with Herbs: Don’t hesitate to mix and match herbs according to your taste preferences. Fresh basil, rosemary, or even dill can add a unique twist to your dish. Use a Grill Basket: If you’re worried about smaller veggies falling through the grill grates, a grill basket can be a great tool to keep everything contained while grilling evenly. {{image_4}} You can switch up the veggies in this dish. Use seasonal vegetables for the best flavor. Here are some great options: - Eggplant - Asparagus - Carrots - Mushrooms - Broccoli These veggies add unique tastes and textures. You can also substitute ingredients if you cannot find certain ones. If you lack red or yellow bell peppers, try green ones. They will still taste good. Marinades can change the whole dish! You can add spices if you like heat. Here are some ideas: - Red pepper flakes for a kick - Smoked paprika for a smoky flavor - Cumin for an earthy touch You can also play with oils. While olive oil is classic, try avocado oil for a different taste. It has a higher smoke point and works well on the grill. This recipe is flexible for different diets. If you want it vegan, it already is! Just ensure your marinade uses plant-based ingredients. For gluten-free eaters, this dish is perfect as is. Just double-check the spices and check for gluten. If you want low-sodium options, skip the added salt. The marinade still tastes great without it. You can also use low-sodium soy sauce for more flavor without the salt. To keep your grilled veggies fresh, choose the right storage containers. Use airtight containers or resealable plastic bags. This helps keep the flavors locked in and prevents spoilage. Store the veggies in the fridge if you have leftovers. They will stay good for up to four days. Be sure to let them cool down before sealing them up. This prevents moisture buildup inside the container. When it’s time to eat your grilled veggies again, reheating is key. The best way to reheat them is in a skillet. Heat a little olive oil over medium heat. Add the veggies and stir until they warm through. This method keeps them tender and tasty. You can also use a microwave for quick reheating. Place the veggies in a microwave-safe dish. Cover them with a damp paper towel to retain moisture. Heat for about one minute, then check. If they need more time, heat in 15-second bursts. This way, they won’t dry out. For grilling vegetables, both gas and charcoal grills work well. Gas grills heat up fast and allow for easy temperature control. You can cook with direct heat or indirect heat, which is great for softer veggies. Charcoal grills add a nice smoky flavor but take longer to heat. Tips for Indoor Grilling: - Use a grill pan on your stovetop. - Make sure to preheat the pan well. - Keep a window open for ventilation. Yes, you can prepare this recipe ahead of time. It saves you time when you are ready to grill. Preparing Vegetables in Advance: - Cut the veggies and keep them in the fridge. - Store them in an airtight container. Marination Tips: - Marinate your veggies for at least 30 minutes. - You can marinate them overnight for more flavor. Preventing vegetables from sticking is easy with a few tips. Use of Oil on the Grill Grate: - Brush the grill grate with oil before heating. - Use a paper towel with oil to coat the grate. Vegetable Preparation Tips before Grilling: - Toss the veggies in olive oil before grilling. - Make sure they are dry to get good grill marks. Grilling vegetables is simple and rewarding. You learned which veggies to choose and how to prepare them. A tasty marinade enhances their flavor. Proper grilling techniques ensure perfect tenderness. Remember to keep it fun by trying new veggies and flavors. Store leftovers wisely, and they’ll remain delicious. Each step makes a difference in your final dish. Enjoy your tasty creations and share them with friends and family. Grilled vegetables can be a highlight of any meal!

Lemony Herb Grilled Veggies

A vibrant mix of grilled vegetables marinated in a zesty lemon and herb dressing.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 medium zucchinis, sliced into thick rounds
  • 1 each red bell pepper, cut into bite-sized chunks
  • 1 each yellow bell pepper, cut into bite-sized chunks
  • 1 medium red onion, cut into thick wedges
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons extra virgin olive oil
  • 1 large lemon, juiced
  • 1 each lemon, zested
  • 2 cloves fresh garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste salt and freshly cracked black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Start by preparing the vegetables: In a large mixing bowl, add the sliced zucchini, red and yellow bell peppers, red onion wedges, and halved cherry tomatoes. Toss them lightly to combine.
  • In a separate bowl, create the marinade: Whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, and a generous pinch of salt and pepper until thoroughly mixed.
  • Carefully pour the marinade over the vegetables in the mixing bowl. Gently toss everything to ensure that the veggies are evenly coated with the flavorful marinade.
  • Allow the veggies to marinate for at least 30 minutes at room temperature. This step is key for enhancing the flavors and ensuring the vegetables absorb the citrus and herbal notes.
  • While the vegetables are marinating, preheat your grill to medium-high heat so that it's hot and ready for cooking.
  • Once marinated, arrange the veggies on the grill in a single layer, avoiding overcrowding. Grill them for about 5-7 minutes on each side, or until they're tender and exhibit beautiful grill marks. Keep an eye on them to prevent overcooking.
  • After grilling, carefully remove the vegetables from the grill using tongs and transfer them to a serving platter, allowing any excess juices to drip off.
  • Just before serving, sprinkle the grilled veggies with freshly chopped parsley for a burst of color and freshness.

Notes

Serve warm and drizzle with remaining marinade for extra flavor.
Keyword grilled vegetables, healthy, vegan