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
Scale
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.
