Description
Delicious and vibrant Lemon Herb Grilled Vegetables, featuring a colorful mix of fresh vegetables grilled to perfection over medium heat and tossed with a zesty lemon and herb olive oil. This simple yet flavorful dish highlights the natural taste of grilled vegetables with a light seasoning and a fresh, bright finishing touch.
Ingredients
Scale
Vegetables
- 2 pounds mixed vegetables (such as zucchini, bell peppers, eggplant, mushrooms, onions)
Seasoning & Oil for Grilling
- Oil, as needed to coat vegetables
- 1/2 teaspoon garlic powder (or more to taste)
- Salt & pepper, to taste
Herb Oil
- 6 tablespoons olive oil
- 2 tablespoons finely chopped soft herbs (such as parsley, basil, thyme, or chives)
- Zest and juice of 1/2 large lemon
- Salt & pepper, to taste
Instructions
- Prepare Vegetables: Add all prepared vegetables to a very large mixing bowl. Toss them with enough oil to cover all pieces, then season with garlic powder, salt, and pepper. Avoid adding fresh garlic or herbs now to prevent burning on the grill.
- Grill Vegetables: Grill the vegetables over medium heat until tender and cooked through. This time will vary depending on the type and thickness of the vegetables, so watch carefully to avoid overcooking.
- Make Herb Oil: In a small bowl, combine olive oil with chopped soft herbs, lemon zest, and lemon juice. Season with salt and pepper to taste, mixing well to create a bright, flavorful herb oil.
- Finish and Serve: Once the vegetables are grilled, arrange them on a serving platter. Drizzle generously with the prepared herb oil. Serve hot or cold, depending on your preference.
Notes
- Use a variety of vegetables to achieve a colorful and flavorful mix.
- Adjust seasoning and herbs in the herb oil according to your taste preferences.
- Cut vegetables evenly to ensure uniform grilling.
- Grilled vegetables are delicious served warm or chilled as leftovers.
- If using a gas or charcoal grill, monitor heat to prevent flare-ups that could burn the vegetables.
