Marinated, Grilled Summer Vegetables Recipe

Name: Marinated, Grilled Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1/4 cup canola oil; 3 tablespoons red wine vinegar; 2 tablespoons Worcestershire sauce; 2 tablespoons granulated sugar; 1 tablespoon chopped fresh thyme; 1 tablespoon black peppercorns; 5 to 7 dried chiles de arbol; 4 to 5 bay leaves; 3 garlic cloves, grated with a Microplane grater; 12 large cherry tomatoes; 12 large cremini mushrooms; 2 medium-size zucchini, cut into 3-in.-long pieces; 2 medium-size yellow squash, cut into 3-in.-long pieces; 1 medium-size red onion, cut in 1 1/2-in. wedges; Kosher salt (optional); Ground black pepper (optional)

Servings: persons

1/4 cup extra-virgin olive oil
1/4 cup canola oil
3 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
2 tablespoons granulated sugar
1 tablespoon chopped fresh thyme
1 tablespoon black peppercorns
5 to 7 dried chiles de arbol
4 to 5 bay leaves
3 garlic cloves, grated with a Microplane grater
12 large cherry tomatoes
12 large cremini mushrooms
2 medium-size zucchini, cut into 3-in.-long pieces
2 medium-size yellow squash, cut into 3-in.-long pieces
1 medium-size red onion, cut in 1 1/2-in. wedges
Kosher salt (optional)
Ground black pepper (optional)

1
Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Add Vegetables. Gently massage bag until all vegetables are coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 2 hours, turning bag once or twice.
2
Remove from refrigerator, and let stand 20 minutes.
3
Preheat grill to medium-high (400u00b0F to 450u00b0F). Remove vegetables from marinade, reserving marinade. Remove any peppercorns that have stuck to the vegetables. Season with salt and pepper to taste, if desired. Grill vegetables, uncovered, until slightly softened and grill marks appear, about 5 minutes per side. (Try not to move vegetables around too much.) Tomatoes may take less time depending on their size.
4
Pour reserved marinade through a fine wire-mesh strainer into a bowl; discard solids. Drizzle grilled vegetables with marinade.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1/4 cup canola oil, 3 tablespoons red wine vinegar, 2 tablespoons Worcestershire sauce, and more.

Yes, Marinated, Grilled Summer Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Marinated, Grilled Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions