Take advantage of your final opportunities to grill this season with these BBQ Grilled Vegetables. This marinade is an excellent balance of sweet and savory that makes for a major flavor enhancer.  

BBQ Grilled Vegetables 

Ingredients

For the Vegetables: 

• 2 red capsicum/bell peppers 
• 2 yellow capsicum/bell peppers 
• 2 red onions 
• 1 eggplant, halved lengthwise, then 0.5″ thick semi circles 
• 2 zucchinis, 1/3″ thick slices on diagonal 
• 2 bunches asparagus, ends trimmed 
• 7 oz button mushrooms 

 For Grilling: 

• 1/4 cup extra virgin olive oil 
• 1 tsp. each salt and pepper 
• 3 cloves garlic, minced 
• 1/4 cup parsley, roughly chopped (or chives) 

 For the Marinade: 

• 1/3 cup lemon juice 
• 1/3 cup extra virgin olive oil 
• 2 tsp. granulated sugar 
• 2 garlic cloves, minced 
• 1/2 tsp. each salt and pepper 
• 1/2 tsp. each dried basil, parsley, oregano, thyme  
• 1/2 – 1 tsp. chili flakes (adjust spice to taste) 

Directions

Marinade: 

1. Place ingredients in a jar and shake well. Set aside 10 minutes+.

Preparing Vegetables: 

1. Keep pieces large for easy handling on the BBQ (so you don’t have to turn hundreds of pieces!) and so they don’t fall through the grills.
2. Capsicum/bell peppers – cut the “walls” off, then cut each on the diagonal into fairly large pieces.
3. Onion – keep the root end (hairy end!) intact. Peel, cut in half, then cut into wedges through the root end.

Grilling Vegetables: 

1. Brush BBQ grills lightly with oil, then preheat to high. Alternatively, heat oven 250°C/480°F.
2. Place vegetables in a very large bowl or use a big tray. Drizzle with oil, sprinkle with salt, pepper and garlic. Toss with hands (there is no better way!).
3. Place on BBQ and cook until tender crisp with charred edges – cook times below. Then remove into large bowl. 

Cook times: 

• Asparagus, zucchini – grill 2 min each side. (Oven – 10 min, no flipping) 
• Capsicum, mushroom, onion – grill 3 min each side (oven 15 min, flip at 10 min) 
• Eggplant – grill 4 min each side. Jab in middle to ensure soft but not soggy! (oven 18 min) 

Marinating: 

1. While vegetables are still hot, drizzle over marinade and toss.
2. Set aside 10 minutes+ before serving, sprinkle with parsley.

Source: https://www.recipetineats.com/marinated-bbq-vegetables/#wprm-recipe-container-37283