Marinated Grilled Vegetables Recipe
Marinated grilled vegetables don't have to be boring and flavourless. These BBQ grilled vegetables have a delicious marinade that adds tons of flavour. We finish them with a basil dressing that adds the perfect fresh touch.
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Servings: 6 people
Ingredients
For the vegetables
- 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
For the marinade
- 100 ml olive oil
- 100 g unsalted butter melted, or the same amount in more olive oil
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 2 tbsp red wine vinegar or balsamic vinegar
- Salt and pepper to taste
For the basil dressing
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 handful basil leaves
- 6 tbsp olive oil
For serving
- Toasted sliced almonds
Instructions
For the vegetables
- Cook the potatoes with their skin on in plenty of salty water over medium heat until you can easily pierce them with a knife. Remove them from the water and cut them into quarters. Reserve.
- For the asparagus, bring salty water to a rolling boil. Once it's boiling, add the asparagus and cook them for 30 seconds. After this time, remove them and place them in a bowl with water and ice to stop the cooking. Once cold, remove them from the ice and reserve.
- The rest of the vegetables don't need previous cooking, just cut them according to the list of ingredients.
For the marinade
- Mix all the ingredients using a whisk.
- Cover the vegetables thoroughly with the marinade (except the potatoes), making sure they're evenly coated and place them on a baking sheet that you can then use to take them to the grill. Marinade for 30 minutes.
- Place the potatoes in a large cast iron skillet along with the remaining marinade, there should be quite a bit left. Mix well.
- The potatoes take the longest: 30-40 minutes over medium heat and you have to stir every 10 minutes to get an even golden colour.
- After the potatoes, the peppers take the longest, about 6-8 minutes per side. Then comes the zucchini, onion and spring onion which need 4 minutes per side. You want to see that they're charred but are still al dente.
- Finish by adding the asparagus which only need 1-2 minutes per side. It's just a quick char and they're out.
- Don't forget to season the veggies with more salt while they're on the grill!
For the basil dressing
- Blend or process all the ingredients together and serve it over the hot or warm vegetables.
To serve
- Garnish with the toasted almonds and serve immediately.
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