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–+ servings
Marinated Grilled Vegetables

Delicious Marinated Grilled Vegetables to Brighten Your BBQ

This recipe for Marinated Grilled Vegetables is a vibrant, gluten-free side perfect for any meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Side Dishes
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 pieces Zucchini Chopped into bite-sized pieces.
  • 2 pieces Yellow Squash Chopped into bite-sized pieces.
  • 2 pieces Bell Peppers Any color, chopped into bite-sized pieces.
  • 8 ounces Mushrooms Chopped into bite-sized pieces.
  • 1 cup Cherry Tomatoes Halved.
For the Marinade
  • 1/4 cup Olive Oil Base of the marinade.
  • 3 tablespoons Soy Sauce or Tamari Use gluten-free for options.
  • 1 tablespoon Lemon Juice Can substitute with lime juice or vinegar.
  • 3 cloves Garlic Minced.

Equipment

  • Grill
  • Medium bowl
  • Tongs

Method
 

Preparation
  1. In a medium bowl, combine olive oil, soy sauce, lemon juice, and minced garlic. Whisk until fully blended.
  2. Chop vegetables and add to the marinade. Stir gently to ensure all pieces are well coated. Cover with plastic wrap and let marinate for at least 30 minutes.
  3. Preheat the grill to medium-high heat, about 375°F (190°C). Ensure the grates are clean and oiled.
  4. Arrange marinated vegetables on the grill in a single layer. Cover and cook for approximately 15 minutes, turning occasionally.
  5. Carefully remove vegetables from the grill and transfer to a serving platter. Serve warm.

Nutrition

Serving: 1servingCalories: 110kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 350mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 60mgCalcium: 40mgIron: 1mg

Notes

Marinate for at least 30 minutes but no longer than 2 hours. Cut vegetables evenly for best results. Serve fresh for optimal flavor.

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