Grilled Vegetables Marinated with Oil and Vinegar
Elevate your next meal with these Grilled Vegetables Marinated with Oil and Vinegar—a perfect blend of smoky, tender, and tangy flavors that celebrate the best of fresh produce. This vibrant medley of zucchini, red bell peppers, eggplant, asparagus, and red onion is infused with a zesty marinade of olive oil, balsamic vinegar, garlic, and oregano, enhancing their natural sweetness and adding a delightful depth of flavor. Quick to prepare and versatile, these grilled vegetables are ideal as a side dish, a topping for salads, or even a filling for sandwiches. Whether served warm, at room temperature, or chilled, they’re a healthy, colorful addition to any table. Perfect for summer barbecues or a cozy indoor grill night, this easy recipe will become a staple in your repertoire. Keywords: grilled vegetables, vegetable marinade, oil and vinegar, healthy side dish, summer grilling.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 2 large Red bell pepper
- 1 medium Eggplant
- 1 bunch Asparagus
- 1 large Red onion
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Wash all the vegetables thoroughly and pat them dry.
Slice the zucchini and eggplant into 1/4-inch thick rounds. Cut the red bell peppers into large chunks, trim the woody ends off the asparagus, and cut the red onion into thick wedges.
In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper.
Place all the vegetables in a large bowl or a resealable plastic bag. Pour the marinade over the vegetables, ensuring they are evenly coated. Let them marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Preheat your grill to medium-high heat. If using a grill pan, preheat it over medium-high heat and lightly oil the surface to prevent sticking.
Grill the vegetables in batches, placing them directly on the grill grates or on the grill pan. Cook each side for 3-4 minutes, or until grill marks appear and the vegetables are tender.
Remove the grilled vegetables from the heat and transfer them to a serving platter.
Serve warm, room temperature, or chilled as a side dish or as part of a main course. Enjoy!
Nutrition Facts
Calories |
1040 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6704 mg | 291% | |
| Total Carbohydrate | 113.6 g | 41% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 73.9 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 295 mg | 23% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3758 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
