Flavorful Marinated Grilled Vegetables
By Sophia Reed
These marinated grilled vegetables are an exciting and flavorful addition to any BBQ table. With a delicious marinade that enhances their natural flavors and a fresh basil dressing to finish, these veggies are sure to impress. Achieve that perfect char on the grill while keeping them al dente for a delightful texture. Perfect as a side dish or even a main event, these grilled vegetables are a must-try for summer gatherings.
Ingredients
- •700 g new/cocktail potatoes
- •340 g asparagus
- •1 red pepper (sliced thick without the core or seeds)
- •1 zucchini (firm to touch, cut lengthwise in 1cm/⅓in slices)
- •3 spring onions / green onions
- •1 red onion (cut into 1cm/⅓in round slices)
- •100 ml olive oil
- •100 g unsalted butter (melted, or more olive oil)
- •1 tsp garlic powder
- •1 tbsp dried oregano
- •2 tbsp red wine vinegar (or balsamic vinegar)
- •salt (to taste)
- •pepper (to taste)
- •1 tbsp Dijon mustard
- •1 tbsp lemon juice
- •1 handful basil leaves
- •6 tbsp olive oil
- •toasted sliced almonds (for serving)
Instructions
- 1
Cook the potatoes with their skin on in plenty of salty water over medium heat until you can easily pierce them with a knife.
- 2
Remove the potatoes from the water and cut them into quarters.
- 3
Bring salty water to a rolling boil, add the asparagus, and cook for 30 seconds.
- 4
Remove the asparagus and place them in a bowl with ice water to stop the cooking.
- 5
Once the asparagus is cold, remove it from the ice and reserve.
- 6
Cut the remaining vegetables according to the list of ingredients.
- 7
Whisk together all the marinade ingredients in a bowl.
- 8
Cover the vegetables (except the potatoes) with the marinade and place them on a baking sheet.
- 9
Marinate for 30 minutes.
- 10
Place the potatoes in a large cast iron skillet with the remaining marinade and mix well.
- 11
Cook the potatoes over medium heat for 30-40 minutes, stirring every 10 minutes.
- 12
After the potatoes, grill the peppers for about 6-8 minutes per side.
- 13
Then grill the zucchini, onion, and spring onion for 4 minutes per side.
- 14
Add the asparagus last, grilling for just 1-2 minutes per side.
- 15
Season the veggies with more salt while they're on the grill.
- 16
Blend or process all ingredients for the basil dressing together.
- 17
Serve the grilled vegetables over the hot or warm veggies.
- 18
Garnish with toasted almonds and serve immediately.
