Grilled Vegetables

Name: Grilled Vegetables
Prep time: 10 min
Cook time: 12 min
Yield: 4 to 6 servings
Cuisine: Spanish Menu
Ingredients: Olive Oil — 60 ml; Balsamic Vinegar — 60 ml; Garlic — 1 tbsp; Italian Seasoning — 1 tsp; Parmesan Cheese — 30 g; Salt — To taste; Pepper — To taste; Bell Peppers — 2; Red Onion — 1; Broccoli — 150 g; Cauliflower — 150 g; Zucchini — 1; Squash — 1

These vibrant grilled vegetables, coated in a zesty balsamic and parmesan marinade, offer a tender-crisp texture and a smoky charred finish that elevates any meal. Featuring a colourful mix of bell peppers, red onion, zucchini, and seasonal produce, this simple, crowd-pleasing side dish is incredibly easy to prepare, making it a reliable, delicious, and healthy staple for all your backyard barbecue gatherings and quick weeknight dinners.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 12 minutes

Servings: 4 to 6

Notes:

While this marinade is excellent from scratch, a store-bought balsamic dressing can be used as a convenient alternative; simply stir in some extra grated Parmesan cheese for that essential umami kick.

A grill basket is highly recommended, especially when grilling smaller vegetable pieces like broccoli, cauliflower, or onions, to prevent them from slipping through the grates while ensuring they cook evenly.

Marination time is flexible; a quick toss and grill is perfectly acceptable for last-minute meals, though resting the vegetables in the marinade for 30 to 45 minutes significantly deepens the flavour profile.

Aim for a tender-crisp texture; grilling over direct heat at 200°C to 230°C for 8 to 12 minutes, with occasional tossing, provides the perfect balance of smoky char without rendering the vegetables mushy.

The recipe is incredibly versatile; you can use any variety of vegetables found in your fridge, such as mushrooms, asparagus, or green beans, all of which benefit beautifully from the acidity of the balsamic marinade.

Make Marinade
Combine olive oil, balsamic vinegar, garlic, Italian seasoning, grated Parmesan cheese, salt, and pepper in a zip-top bag and mix thoroughly.

Prepare Vegetables
Wash and cut your chosen vegetables—such as peppers, onions, zucchini, broccoli, or cauliflower—into uniform, bite-sized pieces.

Marinate
Add the prepared vegetables to the bag, seal, and toss to coat evenly, optionally refrigerating for 30 to 45 minutes to enhance the flavour.

Grill
Preheat the grill to 200°C to 230°C and place the vegetables into a grill basket, grilling over direct heat for 8 to 12 minutes.

Toss and Serve
Continue to toss the vegetables occasionally during the grilling process until they achieve a beautiful char and tender-crisp texture, then serve immediately.