It’s cookout season! And that means you need all the side options to go along with those juicy burgers and steaks. And when you’re at the grill already, why would you dirty up the kitchen?! It’s common sense! Especially when these Best BBQ Veggies exist! They’re perfectly charred and perfectly flavorful… and they’ll make you very excited about eating your vegetables. That’s the magic of the grill! It makes everyone look forward to every part of the meal, especially when it’s whipping up the Best BBQ Veggies!
Ingredients
For the dressing:
- 1/3 cup lemon juice
- 1/3 cup extra-virgin olive oil
- 2 teaspoons white sugar
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon parsley
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon chili flakes
For the veggies:
- 1/4 cup extra-virgin olive oil, plus more, to taste, for oiling the grill grates
- 2 red bell peppers, cut into large pieces on the diagonal
- 2 yellow bell peppers, cut into large pieces on the diagonal
- 2 red onions, peeled and cut into wedges
- 1 eggplant, halved lengthwise and cut into 1/2-inch-thick circles
- 2 zucchinis, cut into 1/3-inch-thick slices on the diagonal
- 2 bunches fresh asparagus, ends trimmed
- 7 ounces button mushrooms
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 cloves garlic, minced
- 1/4 cup parsley, roughly chopped, for garnish
Directions
Step 1 –In a jar, add the lemon juice, 1/3 cup of the olive oil, the white sugar, 2 of the garlic cloves, 1/2 teaspoon of the salt, 1/2 teaspoon of the pepper, the basil, 1/2 teaspoon of the parsley, the oregano, the thyme, and the chili flakes. Cover and shake to combine.
Step 2 –Let the dressing sit in the jar until it is needed, about 10 minutes.
Step 3 –Brush the grill grates with the extra olive oil.
Step 4 –Preheat the grill to high heat.
Step 5 –In a large bowl, add the red bell peppers, the yellow bell peppers, the onions, the eggplant, the zucchinis, the asparagus, and the mushrooms.
Step 6 –Drizzle the veggies with the remaining 1/4 cup of the olive oil, the remaining salt, the remaining pepper, and the remaining minced garlic and use your hands to toss to coat.
Step 7 –Place the veggies on the grill and cook until they are crisp-tender with charred edges, about 2 minutes per side for the asparagus and the zucchinis, about 3 minutes per side for the bell peppers, the mushrooms, and the onions, and about 4 minutes per side for the eggplant.
Step 8 –Transfer the grilled veggies to a large bowl and, while they are still hot, drizzle them with some of the dressing. Toss to coat completely.
Step 9 –Let the veggies rest for 10 minutes.
Step 10 –Serve the veggies garnished with the remaining parsley.
