Recipe For Grilled Veggies: Easy Marinades for the Grill

As you can probably tell, I love grilling. Whether it be in the summer time or in the dead of winter; my grill is always on. While there an infinite way to cook vegetables, cooking them over an open flame just can't be beat. More times than not, I usually have some kind of protein to go along with them; as you might see in the snapshot I decided on prawns to pair with my veggies.

To follow the philosophy of this blog; I tend to keep things simple as possible. For my dwelling is very small and my utensils and kitchen equipment is pretty basic. On top of that, I do not have a dishwasher, so the more I can consolidate a recipe preparation the better it is on my water bill and personal kitchen labor. 

Best Vegetables To Grill:

There really is no "bad" veggie to cook over the grill. Some may require more marinating or seasoning than others. When asparagus is in season, I just use extra virgin olive oil, kosher salt, and black pepper and rely on the smoky charcoal grill to do the rest. Other veggies can benefit from some kind of marination. 

I just go with what is in season and what is at the best cost. The image showcases sweet Walla Walla onions, red bell peppers, and prawns for protein, and because they were at a great cost. 

Here are a couple of recipe ideas for vegetables, tofu, and various protein to use when lighting up the grill....

Garlicky Herb Butter Marinade Recipe:

For every 2 lbs. of meat or veggies here is what you need: 

• 1/2 lb. unsalted butter or low sodium margarine
• 4 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 2 Tablespoons dried herbs, Italian is what I use
• 1/4 cup red wine vinegar

Directions: 

1. Place all of the ingredients in a small sauce pan over low heat. Bring to a simmer and then remove from the heat. 
2. Slather your veggies with the marinade, reserving a little for grilling. 
3. Toss the veggies on direct heat and char on all sides for 3 minutes. Periodically baste the mixture with the reserved marinade. 
4. Move the vegetables to a cool side of the grill and allow them to rest for 5 minutes. Again, slather them with the remaining marinade. 

**I also did this method with shrimp and had one crazy good tasting meal that had minimal effort and clean up time. For a more filling meal, boil up some angel hair pasta and add the grilled goods to the pasta pot and toss to combine. Some fresh basil is also exceptional when making grilled veggies this way.

Balsamic Rosemary Marinade: 

This is an easy marinade that pairs wonderfully with red meat as well. Onions, bell peppers, eggplant, and mushrooms are the prime veggies to use for this recipe.

• 1 cup balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 Tablespoon honey
• 3 Tablespoons fresh rosemary, minced
• 5 cloves garlic, minced
• 1 large shallot, minced
• 1 Tablespoon Dijon mustard
• Kosher salt
• Fresh cracked black pepper

Directions: 

1. Place all of the ingredients in a mixing bowl and vigorously whisk to emulsify the oil and to combine the ingredients. Add a generous pinch of salt and about 5 grinds of pepper. 
2. Pour the marinade into a heavy duty zip lock bag and add your veggies or protein. **DON'T MIX THE TWO.
3. Marinade the contents for about 4 hours in the fridge.
4. Grill your goods over the direct flame until charred then move the goods to the cool side to rest for 5 minutes or so. Don't forget to baste the goods periodically as they grill.

This marinade pairs great with roasted potatoes- you could also use a little marinade on the pots too.

Grill on, keep it simple, and enjoy!