Ingredients
Vegetables
- 2 pounds assorted vegetables (such as carrots, bell peppers, zucchini, eggplant, potatoes)
Marinade
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons garlic, minced
Garnish
- 1/4 cup parsley leaves, chopped
- Lemon wedges for serving (optional)
Instructions
- Prepare the marinade: In a large bowl, whisk together the olive oil, lemon juice, salt, pepper, dried Italian seasoning, and minced garlic until well combined.
- Marinate the vegetables: Add the assorted vegetables to the bowl and toss thoroughly to coat them evenly with the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to infuse, or up to 2 hours for a deeper marinade.
- Preheat the grill: Heat a grill or grill pan to medium-high heat to prepare for cooking the vegetables.
- Grill denser vegetables first: Place the denser vegetables like carrots or potatoes on the grill and cook for 3-4 minutes to start the cooking process.
- Add remaining vegetables: Add the softer or less dense vegetables to the grill. Continue cooking all vegetables for 3-5 minutes per side, turning occasionally, until they are nicely browned and tender.
- Serve: Transfer the grilled vegetables to a serving plate. Sprinkle chopped parsley over the top and garnish with lemon wedges if desired for an extra citrusy touch.
Notes
- Choose vegetables of similar size or cut them to uniform pieces to ensure even grilling.
- Soaking wooden skewers in water for 30 minutes beforehand can prevent burning if using skewers.
- Use a grill pan if outdoor grilling is not available.
- Marinating the vegetables longer enhances flavor but can be done quickly if pressed for time.
- The lemon wedges add a fresh finishing touch but can be omitted if preferred.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
