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Incredible Grilled Vegetables

Course: Salad
Cuisine: American
Author: My Trim Kitchen

Ingredients

Ingredients for Vegetables

  • 1 pound mini peppers
  • 1 eggplant
  • 1 yellow squash
  • 2 zucchinis
  • 1 bunch asparagus
  • 24 oz mushrooms

Ingredients for Pre-Grill Marinade

  • 6 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 4 garlic cloves, crushed
  • 1/3 cup parsley
  • 2 tbsp vinegar
  • 1/2 tsp cumin, optional

Ingredients for Post-Grilling Dressing

  • 6 tbsp olive oil
  • 6 tbsp lemon juice
  • 2 tbsp vinegar
  • 3 garlic cloves, crushed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp Italian seasoning
  • 1 tbsp parsley
  • 1 tbsp dill
  • 1/2-1 tsp hot chili pepper flakes
  • 1 onion, cut in half and thinly sliced

Instructions

Prepare the Vegetables

  • Prepare the veggies the following way. Cut the zucchini, squash and eggplant halved lengthwise, then half inch thick semi circles. Cut the asparagus in thirds, mushrooms in half, don’t cut the peppers unless you are using bell peppers (that’s what I used this time but baby peppers are much better). If you are using bell peppers (you will need 4-5) clean them of the seeds, cut into sixths and then in half.
  • Place all the vegetables in a large bowl, gently mix and set a side.

Instructions for the Pre-Grill Marinade

  • In a mason jar combine all the pre-grill marinade ingredients. Put the top on and shake vigorously until all ingredients come together.
  • Pour the marinade over the veggies, mix until the veggies are coated. Allow the vegetables to sit at room temperature for at least 1-2 hours.

Instructions for Post-Grilling Dressing

  • Combine all ingredients for the post-grilling dressing in a mason jar besides the red onion, cover with a lid and shake vigorously until the dressing comes together. (photo missing)
  • Grill the vegetables until they are just tender, do not over cook them. Once all the vegetables are grilled return them to the same large bowl, add the red onion and pour the post-grilling dressing over all the vegetables. Mix gently until all vegetables are coated in the dressing.
  • The vegetables are really good served immediately but they are phenomenal (and my favorite) served cold, they make for amazing leftovers.