This marinated barbequed vegetables recipe is a delightful way to enjoy a medley of fresh, colorful vegetables. Perfect for a summer cookout or a healthy side dish, these veggies are marinated in a flavorful blend of olive oil, soy sauce, and spices before being grilled to perfection.
While most of the ingredients in this recipe are common, you might need to pay special attention to the zucchini and mushrooms. These vegetables can sometimes be overlooked in the produce section. Make sure to select fresh, firm zucchini and mushrooms that are free from blemishes for the best results.
Ingredients for Marinated Barbequed Vegetables Recipe
Bell peppers: These add a sweet and slightly tangy flavor to the dish. Use a mix of colors for a vibrant presentation.
Zucchini: A versatile vegetable that absorbs the marinade well and grills beautifully.
Mushrooms: Provide a meaty texture and earthy flavor, making the dish more substantial.
Olive oil: Acts as the base for the marinade, adding richness and helping to coat the vegetables evenly.
Soy sauce: Adds a savory umami flavor that enhances the taste of the vegetables.
Garlic: Minced garlic infuses the marinade with a pungent, aromatic flavor.
Oregano: A dried herb that adds a hint of Mediterranean flavor to the marinade.
Salt: Enhances the natural flavors of the vegetables and the marinade.
Black pepper: Adds a mild heat and depth of flavor to the dish.
Technique Tip for This Recipe
When marinating vegetables, ensure they are evenly coated by using a ziplock bag or a large bowl. This allows the marinade to penetrate all surfaces, enhancing the flavor. For an extra burst of taste, let the vegetables marinate for a longer period, such as 1-2 hours, in the refrigerator.
Suggested Side Dishes
Alternative Ingredients
bell peppers - Substitute with eggplant: Eggplant provides a similar texture and absorbs marinades well, making it a great alternative for grilling.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and flavor profile, making it an excellent substitute for zucchini.
mushrooms - Substitute with cauliflower florets: Cauliflower florets offer a hearty texture and can absorb the marinade flavors effectively.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable alternative for grilling.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.
garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the other ingredients well.
dried oregano - Substitute with dried thyme: Dried thyme offers a similar earthy flavor and can be used in the same quantity as oregano.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile compared to regular table salt.
black pepper - Substitute with white pepper: White pepper has a slightly milder flavor and can be used as a direct substitute for black pepper.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Dish
- Allow the marinated vegetables to cool completely before storing. This helps maintain their texture and flavor.
- Transfer the cooled grilled vegetables into an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to keep them fresh.
- Store the container or bag in the refrigerator. The vegetables will stay fresh for up to 3-4 days.
- For longer storage, consider freezing the grilled vegetables. Place them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the vegetables to a freezer-safe bag or container. Label with the date to keep track of freshness.
- When ready to use, thaw the vegetables in the refrigerator overnight. Reheat them in a skillet over medium heat or in the oven at 350°F until warmed through.
- For best results, avoid microwaving the vegetables as it can make them soggy.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Spread the marinated barbequed vegetables on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes, or until they are heated through. This method helps retain the vegetables' texture and flavor.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a splash of olive oil to the pan. Toss in the leftover vegetables and sauté for about 5-7 minutes, stirring occasionally, until they are warmed through. This method gives the vegetables a nice, slightly crispy edge.
Microwave Method: Place the vegetables in a microwave-safe dish. Cover with a microwave-safe lid or a damp paper towel to keep them from drying out. Microwave on high for 1-2 minutes, stirring halfway through. This is the quickest method, but be careful not to overcook, as it can make the vegetables mushy.
Grill Method: Preheat your grill to medium heat. Place the leftover vegetables on a piece of aluminum foil or a grill pan. Grill for about 3-5 minutes, turning occasionally, until they are heated through. This method helps to revive the smoky, charred flavor of the barbequed vegetables.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the vegetables in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method keeps the vegetables crispy and delicious.
Essential Tools for This Recipe
Mixing bowl: Use this to combine the olive oil, soy sauce, garlic, oregano, salt, and black pepper with the vegetables.
Tongs: These will help you toss the vegetables in the marinade and also turn them on the grill.
Grill: Preheat this to medium-high heat to cook the marinated vegetables.
Grill brush: Use this to clean the grill grates before cooking the vegetables.
Measuring cups: These will help you measure out the bell peppers, zucchini, and mushrooms accurately.
Measuring spoons: Use these to measure the olive oil, soy sauce, oregano, salt, and black pepper.
Knife: This is essential for slicing the bell peppers and zucchini, and halving the mushrooms.
Cutting board: Use this as a surface to safely slice and prepare the vegetables.
Garlic press: This will make mincing the garlic cloves quick and easy.
Serving platter: Once the vegetables are grilled, place them on this to serve hot.
How to Save Time on This Recipe
Prepare the marinade ahead: Mix the olive oil, soy sauce, garlic, oregano, salt, and black pepper in advance and store in the fridge.
Use pre-sliced vegetables: Buy pre-sliced bell peppers, zucchini, and mushrooms to save chopping time.
Marinate in a ziplock bag: Place the vegetables and marinade in a ziplock bag for easy mixing and cleanup.
Grill in batches: If you have a small grill, cook the vegetables in batches to ensure even cooking.
Use grill baskets: Grill baskets prevent smaller pieces from falling through the grates and make flipping easier.
Marinated Barbequed Vegetables
Ingredients
Main Ingredients
- 1 cup Bell Peppers (sliced)
- 1 cup Zucchini (sliced)
- 1 cup Mushrooms (halved)
- ¼ cup Olive Oil
- 2 tablespoon Soy Sauce
- 2 cloves Garlic (minced)
- 1 teaspoon Dried Oregano
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- 1. In a mixing bowl, combine olive oil, soy sauce, garlic, oregano, salt, and black pepper.
- 2. Add the sliced bell peppers, zucchini, and mushrooms to the bowl. Toss to coat the vegetables evenly.
- 3. Let the vegetables marinate for at least 15 minutes.
- 4. Preheat the grill to medium-high heat.
- 5. Grill the vegetables for about 5-7 minutes on each side, until they are tender and slightly charred.
- 6. Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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