Here’s a bold and flavourful tangy grilled vegetable platter perfect as a side, salad topper, or standalone meal!
Grilled Vegetables with Tangy Vinegar Glaze
*(Serves 4)*
Ingredients:
For the Vegetables:
- 1 large zucchini, sliced lengthwise
- 1 red bell pepper, quartered
- 1 yellow squash, sliced lengthwise
- 1 small eggplant, sliced into rounds
- 1 red onion, cut into wedges
- 1 cup cremini mushrooms (whole or halved)
- ¼ cup olive oil
For Finishing:
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp cracked black pepper
- ½ tsp brown sugar (optional, for balance)
- 2 tbsp fresh parsley or basil, chopped - Zest of 1 lemon
- Extra flaky salt (optional)
Instructions:
1. Prep the Vegetables:
- Toss all vegetables in olive oil until lightly coated.
2. Season Generously:
- Sprinkle 1 tbsp of the seasoning blend over the veggies and toss to distribute evenly.
3. Grill:
- Heat grill to medium-high (400°F/200°C).
- Grill vegetables in batches:
- Zucchini/Squash/Eggplant: 3–4 minutes per side until charred and tender.
- Bell Peppers/Onions: 4–5 minutes per side.
- Mushrooms: 2–3 minutes per side.
4. Finish & Serve:
- Arrange grilled veggies on a platter.
- While still warm, sprinkle with remaining 1 tbsp seasoning blend, lemon zest, and fresh herbs.
- Drizzle with a touch of olive oil and extra flaky salt if desired.
Serving Suggestions
- Over Grains: Serve atop quinoa or farro with crumbled feta.
- Sandwich Filling: Stuff into pita bread with hummus and arugula.
- Dip Pairing: Pair with tzatziki, romesco sauce, or whipped goat cheese.
Tips
- No Grill? Use a grill pan or broiler (high heat, 5–7 minutes).
- Vegan/Gluten-Free: Already compliant!
- Spicy Kick: Add ½ tsp chilli flakes.
- Extra Umami: Dust veggies with nutritional yeast before grilling.
This recipe transforms humble veggies into a vibrant, restaurant-worthy dish with minimal effort.
Enjoy!
