Marinated Grilled Vegetables
Updated June 25, 2021
- Total Time
- 25 minutes, plus grill heating
- Rating
- Comments
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Ingredients
- ¾cup extra-virgin olive oil, plus more for greasing
- ¼cup red wine vinegar or sherry vinegar
- 2tablespoons plus 2 teaspoons whole-grain mustard
- 1large shallot, thinly sliced
- Kosher salt and black pepper
- 2pounds grilling vegetables, such as peppers (bell, shishito, mini), broccoli rabe, broccolini, asparagus, radicchio, fennel, corn, zucchini, eggplant, green beans or snap peas
Nutritional analysis per serving (6 servings)
286 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 4 grams protein; 486 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn one of the end burners off before cooking.
- Step 2
While the grill is heating, make the marinade: In a medium bowl, combine ¾ cup oil, vinegar, mustard and shallot. Season with salt and pepper. Cut the vegetables into pieces that are large enough so as to not slip through the grates; for small or slender vegetables, like snap peas or green beans, leave them whole. Pat the vegetables dry, then transfer to a sheet pan, season with salt and pepper, and drizzle with enough olive oil to coat.
- Step 3
When you're ready to grill, take the marinade, vegetables, tongs and a tightly folded paper towel soaked with olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the vegetables over the flame, flipping occasionally, until well browned and tender, 2 to 15 minutes, depending on the density and size of the vegetables. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) As the vegetables finish, transfer them to the marinade. Let the vegetables sit in the marinade for at least 5 minutes. Leftovers will keep for up to 3 days in the fridge. Let come to room temperature before serving.
- Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.
Private Notes
Comments
So good on a hot night. I used radicchio, asparagus, onions, peppers, snap peas, fennel (it's called cleaning out the refrigerator crispers) and served it all with grilled fish fillets. Delicious and a great way to fill up on veggies instead of carbs. I reduced the amount of vinegar by a little and added garlic. I would like the mustard flavor a bit more pronounced.
I use grapeseed oil spray on a grilling plate I use, which goes on tope of the grill grates . Grapeseed oil is meant for higher temperatures. You can also spray it directly on the grill grates before you turn on the flames.
Dan, I’m sure you could do them in oven and maybe broil at end for that char that a grill would give? I’d look up a recipe for roasted veggies (like broccolini?) and use that as a guide. When I roast veggies I always put the sheet pan in oven while it’s heating up so that you get a little sizzle on veggies when you add them to pan
After doing this version a few times, we began to riff with Yotam's version and added pecorino shavings, basil, and capers to the marinade.
I ended up with much more marinade than needed even though I used several vegetables. I didn’t put the veggies directly in the marinade because I was worried they would be soaked and soggy. Have other people had this problem of having way too much marinade?
Excellent. I wish I had radicchio and other bitter veg on hand.