If you’re looking for a vibrant, healthy dish that bursts with fresh flavors and simple elegance, this Grilled Marinated Vegetables Recipe is an absolute must-try. It brings together tender zucchini, crisp asparagus, sweet candy tomatoes, and more, all united by a bright, garlicky marinade that infuses the vegetables with incredible taste. Perfect for summer cookouts or a colorful side to any meal, this dish will quickly become one of your favorite ways to enjoy garden-fresh produce.
Ingredients You’ll Need
The beauty of this Grilled Marinated Vegetables Recipe lies in its straightforward ingredients—each chosen not only to enhance flavor but also to add texture and a vibrant palette to your plate. From the earthy carrots to the aromatic fresh basil, every component plays a key role in making this dish truly special.
- Zucchini: Choose a firm, medium-sized zucchini to slice evenly for ideal grilling.
- Summer squash: Adds subtle sweetness and a wonderful tender bite.
- Carrots: Their natural sweetness contrasts beautifully with the tangy marinade.
- Asparagus: Trimmed and fresh, asparagus delivers a satisfying snap and depth of flavor.
- Candy tomatoes on the vine: These bursting, juicy tomatoes add a pop of color and natural sweetness.
- Olive oil: Creates a silky base for the marinade and helps vegetables achieve perfect grill marks.
- Champagne or white wine vinegar: Adds a crisp acidity that balances the richness of the oil.
- Garlic, minced: Infuses the marinade with bright, savory warmth.
- Sugar: Just a touch to round out the flavors and caramelize on the grill.
- Fresh basil, chopped: Brings a fragrant, herbaceous note that lifts the entire dish.
- Kosher salt: Enhances all the flavors and helps draw out moisture from the vegetables.
How to Make Grilled Marinated Vegetables Recipe
Step 1: Prepare the Marinade
Start by whisking together the olive oil, champagne vinegar, minced garlic, sugar, chopped basil, and kosher salt in a small bowl. This marinade is your flavor powerhouse, offering a bright, balanced tang alongside the fresh herbaceous bite. Whisking well ensures the sugar dissolves fully and the garlic flavor disperses evenly.
Step 2: Prep Your Vegetables
Slice the zucchini and summer squash into thick wheels or oblong shapes to maximize grill surface and help them hold together. Trim the asparagus ends so they’re crisp and neat. Leave the candy tomatoes on the vine whole—no prep needed here! These prepped veggies will soak up the marinade beautifully and cook evenly on the grill.
Step 3: Marinate the Vegetables
Place all your sliced and trimmed vegetables in a large bowl, then pour the marinade over them. Toss gently to coat every piece. Letting them marinate while your grill heats up allows the flavors to meld deeply, setting the stage for a delicious charred finish.
Step 4: Heat the Grill
Preheat your grill to medium-high heat, aiming for a hot surface that will sear the vegetables without burning. This temperature helps lock in juiciness while giving you those lovely grill marks and smoky hints we crave in any grilled dish.
Step 5: Grill the Vegetables
Remove the veggies from the marinade, letting excess drip back into the bowl. Grill them in batches or use a grilling basket to keep smaller pieces contained. Cook each side for about 2 to 3 minutes—watch carefully so they develop a beautiful char without overcooking. The goal is tender but still firm vegetables with that irresistible smoky flavor.
Step 6: Toss in Remaining Marinade and Serve
As each batch finishes grilling, return the vegetables to the bowl with the leftover marinade. Toss well so the veggies soak up even more of that flavorful liquid while still warm. This final step intensifies the taste and delivers a glossy, appetizing finish perfect for serving right away.
How to Serve Grilled Marinated Vegetables Recipe
Garnishes
Fresh herbs like a sprinkle of extra chopped basil or freshly cracked black pepper add a lovely finishing touch. For a little richness, a light drizzle of balsamic glaze or a scattering of crumbled feta can elevate the dish instantly. Toasted pine nuts or chopped walnuts bring a delightful crunch and nutty flavor accent.
Side Dishes
This Grilled Marinated Vegetables Recipe pairs wonderfully with grilled meats like chicken or steak, adding freshness and balance. It also shines alongside grains such as quinoa, couscous, or farro for a hearty vegetarian meal. For summer vibes, serve it with crusty bread or garlic-infused flatbreads to soak up every last drop of the marinade.
Creative Ways to Present
Consider arranging the vegetables artistically on a large platter to showcase their bright colors and varying shapes. Layer with fresh mozzarella slices or dollops of herbed yogurt for a light, elegant salad. Wrapped inside warm tortillas with a sprinkle of cheese and fresh greens, they make a flavorful vegetarian taco filling.
Make Ahead and Storage
Storing Leftovers
Store leftover grilled marinated vegetables in an airtight container in the refrigerator. They keep well for about 3 to 4 days and taste great cold or at room temperature, making them ideal for quick lunches or additions to midday meals.
Freezing
While you can freeze cooked grilled vegetables, the texture might shift slightly upon thawing. If you want to freeze, place the veggies in a single layer on a baking sheet to flash freeze first, then transfer to freezer bags for up to 2 months. Thaw gently in the fridge before reheating.
Reheating
To warm leftover grilled marinated vegetables, use a skillet over medium heat or pop them under a broiler for just a minute or two. This helps re-crisp edges while warming through without turning them mushy. Avoid the microwave if you want to maintain their best texture.
FAQs
Can I use other vegetables in this Grilled Marinated Vegetables Recipe?
Absolutely! Bell peppers, eggplant, mushrooms, and even corn work beautifully. Just adjust grilling times to keep textures perfect.
Do I need to peel the carrots before grilling?
Peeling is optional but recommended for a smoother texture and cleaner presentation. Be sure to slice them thinly to grill evenly.
How long should I marinate the vegetables?
Marinating for about 20 minutes is perfect to let the flavors soak without overpowering the veggies. You can go up to an hour for stronger flavor.
Can I prepare this recipe indoors if I don’t have a grill?
Yes! Use a grill pan or broiler to mimic the smoky flavors. Just watch the veggies closely to avoid burning.
Is this recipe suitable for vegan diets?
Definitely. All ingredients are plant-based, making it a delicious vegan-friendly option for any meal.
Final Thoughts
This Grilled Marinated Vegetables Recipe is one of those feel-good dishes that’s easy to make and impossible not to love. It’s bursting with fresh flavors, simple to prepare, and endlessly versatile. Whether you serve it at a summer barbecue or enjoy it as a nourishing everyday side, this recipe promises vibrant taste and healthy goodness every time. Give it a try and watch these grilled gems become a staple in your cooking repertoire!
Print
Grilled Marinated Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free, Vegan, Vegetarian
Description
A vibrant and healthy recipe for grilled marinated vegetables, perfect as a side dish or light meal. Fresh zucchini, summer squash, carrots, asparagus, and candy tomatoes are marinated in a flavorful blend of olive oil, champagne vinegar, garlic, and fresh basil, then grilled to perfection. This dish is quick to prepare and packed with garden-fresh flavors.
Ingredients
Vegetables
- 1 zucchini
- 1 summer squash
- 3 carrots
- 1 bunch asparagus
- Candy tomatoes on the vine (amount as desired)
Marinade
- 1/4 cup olive oil
- 3 tablespoons champagne or white wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon kosher salt
Instructions
- Prepare the marinade: In a small bowl, whisk together the olive oil, champagne or white wine vinegar, minced garlic, sugar, chopped fresh basil, and kosher salt to create a flavorful marinade.
- Slice and prep the vegetables: Slice zucchini and summer squash into large wheel or oblong shapes for easy grilling. Trim the asparagus spears, and keep the candy tomatoes on the vine whole as they require no prep.
- Marinate the vegetables: Place all the prepared vegetables into a large bowl. Pour over the marinade and toss to ensure all vegetables are evenly coated. Let them marinate while the grill is heating up.
- Preheat the grill: Heat your grill to medium-high heat to achieve a perfect sear without burning.
- Grill the vegetables: Remove vegetables from the marinade, letting excess drip back into the bowl. Grill vegetables in batches if needed, placing them directly on the grill or in a grilling basket. Cook for 2-3 minutes per side, turning carefully to prevent overcooking. If using a grilling basket, toss vegetables every few minutes to cook evenly.
- Toss grilled vegetables in remaining marinade: As vegetables finish cooking, add them back into the bowl with any remaining marinade. Toss gently to coat the grilled vegetables, allowing them to absorb the marinade flavors deeply.
- Serve: Once the marinade has soaked into the grilled vegetables, serve immediately as a delicious side dish or light main course.
Notes
- Use fresh, firm vegetables for best grilling results.
- To keep vegetables from sticking, oil the grill grates lightly before cooking.
- If you prefer, substitute champagne vinegar with white wine or apple cider vinegar.
- For added flavor, sprinkle grilled vegetables with a pinch of freshly ground black pepper before serving.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
