BBQ Grilled Vegetables
Grilled vegetables have always been a popular choice for summer garden parties and barbecues. The BBQ version gives a special, smoky flavor to the simple vegetables, while maintaining their freshness and crispness. The oily, spicy marinade helps to highlight the natural aromas, while the slight caramelization of the BBQ sauce adds further depth to the flavors. This recipe is perfect not only for vegetarians, but also for those who are looking for a light yet tasty grilled side dish to accompany meat dishes. It is an excellent choice for any outdoor meal or a quick and healthy dinner!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly wash and dry all the vegetables. Slice the zucchini and eggplant into approximately ¼-inch thick slices. Cut the bell peppers into strips, the onion into thicker rings, and leave the mushrooms whole if they are small.
2
In a small bowl, combine the olive oil, minced garlic, salt, pepper, and chopped rosemary. This will be your marinade.
3
Place the vegetables in a large bowl and pour the prepared marinade over them. Toss well to ensure all vegetables are evenly coated. Let it sit for 10-15 minutes.
4
Preheat your grill to medium-high heat. If using a gridded grill, lightly oil the grates to prevent the vegetables from sticking.
5
Place the vegetables on the grill and cook for 3-5 minutes per side, until they have nice grill marks and are slightly softened but still crisp.
6
During the last minute of grilling, brush the vegetables with BBQ sauce using a brush. Cook for another minute to allow the sauce to slightly caramelize.
7
Remove the vegetables from the grill and sprinkle with fresh rosemary before serving. Serve warm, either as a side dish or as a main course.
