Grilled Vegetable Marinade

Barbeques often feel like meat fests with a side of potato salad. Too much protein, too many carbs, and absolutely nothing to make you feel good about the meal. My favorite way to add a feel good factor to my backyard barbeques is to grill up veggies as a side dish.

Grilled vegetables are typically seasoned with salt & pepper and doused with olive oil prior to hitting the heat, but that method can result in soggy veggies, not to mention flare-ups.

An easier method (and more flavorful one, if you ask me) is to grill the vegetables before seasoning and toss them in a marinade after you take them off the heat. Cooked veggies will absorb the flavor even better than raw ones, plus they’ll look extra fancy on the platter.

This marinade is essentially a vinaigrette dressing with a savory note and a touch of sweetness from the seasoned rice vinegar. I like the slightly sweet profile to encourage kids (and adults) to fill up the plates with healthy eats.

Marinated grilled vegetables are great solo, but I also love to add them to my hamburger, chop them up into a grilled veggie salad, and mix them into wild rice, pasta or quinoa for a quick side dish. They’re the perfect add-in to have in the fridge for easy weekday lunches.

FOR THE MARINADE

INGREDIENTS

• 1/2 cup apple cider vinegar
• 1/2 cup seasoned rice vinegar
• 1 cup olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1 tsp mustard powder
• 2 tsp oregano
• 2 tsp salt
• extra salt and pepper to taste

INSTRUCTIONS

Add all the ingredients into a jar and shake well. Be sure to shake again before pouring over the cooked vegetables. The marinade can be stored in the refrigerator in an airtight container for up to five days.

FOR THE VEGETABLES

INGREDIENTS

• 2 zucchini
• 2 yellow squash
• 1 butternut squash
• 1 red onion
• 2 bunches of asparagus
• 2 red bell peppers
• 2 portabello mushrooms

INSTRUCTIONS

TO PREP:

Zucchini & Yellow Squash – Slice into long, flat strips, 1/2 inch thick.

Butternut Squash – Remove skin. Slice in half and remove seeds. Cut into ¼ inch thick slices.

Red Onion – Cut off the end that does not have the roots. Cut the onion in half, slicing down from the root end. Remove outer skin and cut the onion into sections, careful to keep the roots intact. This ensures you get chunks of onion that stay together on the grill.

Portabell0 Mushrooms – With the gills facing up, slice into long, 1/2 inch thick pieces.

Asparagus – Thicker asparagus are easier to grill. Aim for ½ inch stalks. To snap asparagus: Hold each spear by the ends and bend, snapping it into two pieces. You’ll use the end with the dark green buds and discard the other, which will be too tough to eat.

Red Bell Pepper – Cut off both ends of the red pepper and slice into 2 inch strips, discarding the seeds.

TO GRILL:

Grill the vegetables BEFORE you marinate them. This makes them much easier to grill (less slippery and no flare-ups), plus freshly grilled veggies will soak up the marinade much better than raw ones.

Heat your gas or charcoal grill to medium heat.

Place the asparagus and butternut squash on the grill first, as they will take longer to cook.

Next, add the red onion and red bell pepper.

Make sure to check and turn the vegetables as needed. Times will vary based on your grill type and heat. You’ll know they’re done once they have nice grill marks and are tender to the touch.

Toward the end, add the zucchini and yellow squash. Again, watch for grill marks and tenderness as you flip.

Lastly, add the mushroom slices.

As each vegetable is finished, place it into your serving bowl and sprinkle on the marinade. Toss the finished veggies to coat and enjoy!