Getting the kids (and my husband) to eat vegetables; can be like pulling teeth. However, when summer rolls around and almost every meal is coming off the grill; serving these grilled vegetables is always a hit. They are the perfect side to steak, chicken, salmon, pork (almost anything!) and work lovely as left-overs too! The kids love when I serve them as kabobs; and it’s personally my favourite as well. Nonetheless, quite honestly, when life is busy, I’ll toss them on a grill pan and they come out just as delicious.
Any fresh vegetables will work well with this recipe. Fresh from the garden or from your local farmer’s market are simply the best! Every time I serve them, they are just a little bit different. Our most frequent favourites include; mushrooms, bell peppers (red, yellow, orange), and red onion. Other options may be zucchini, yellow squash, and eggplant. Have fun with this; take a walk through your local farmer’s market and pick your favourites. Just be sure to cut them all into equal sizes.
This recipe is a family favourite. I first tasted these grilled veggies as a kabob while dating my now-husband; as it is my mother-in-law’s recipe. Of course, I had tried grilled vegetables before; but these ones seemed to have just the right amount of zing with the Italian aroma; that I do very much love. Obviously, I asked for the recipe. I was young and definitely in the phase of “following the recipe to a tea; no improvising”. I still laugh when I look at the nicely typed out recipe I received; it’s still tucked in my green binder of recipes.
- “lots of soy sauce”
- “not much” olive oil
- white wine vinegar (not as much as the soy sauce)
- “little bit” of sugar
- oregano and basil to taste
Plenty of room for error there, when I was a naive 20 year old! It has definitely been a few years (or a lot) since trying that recipe for the first time. I now too will often just toss the ingredients into the bowl until it all looks about right; but I did figure out more definite measurements for the not so brave or “play it by the book” chef.
Simple Marinated Grilled Veggies
- Grill (Charcoal is best, but gas or electric works just fine too)
- Mixing Bowls
- BBQ Tongs
- BBQ Skewers or grilling pan
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- ½ large Red Onion
- ½ pound Mushrooms
*Substitute in Zucchini, Yellow Squash, or Eggplant; or whatever you desire!
- ¾ cup soy sauce
- ⅛ cup olive oil
- ⅓ cup white wine vinegar
- 1 tsp sugar
- 1 Tbsp basil
- 1 Tbsp oregano
- Chop peppers and red onion into approximately 2 x 2 chunks. Do not be scared of making them too big; typically larger is preferred over smaller. The veggies will reduce in size after grilling.
- Place chopped peppers, onions, and whole mushrooms into a large bowl.
- Combine soy sauce, olive oil, white wine vinegar, sugar, basil, and oregano in a small bowl.
- Whisk ingredients together.
- Pour Marinade over veggies in a larger bowl.
- Cover and let marinade for at least 4 hours in the refrigerator (morning to dinner time works well)
- Soak skewers in water for 20 min. Place veggies on the skewers; arranging as desired. (Alternately veggies can be placed in a grill pan, and easily grilled over the BBQ).
- Preheat grill to medium heat (375-400 degrees Fahrenheit). A charcoal grill really gives these vegetables a nice taste. However, they are delicious prepared on a gas or electric grill as well.
- Oil grills of the gas, charcoal, or electric grill with vegetable oil (using a brush)
- Once the grill is at the desired temperature; place skewers on the grill. Grill each side approximately 4 min; or until veggies appear tender and lightly charred.
Co-Founder of Angry BBQ