Summer. Sizzling days with endless evenings and the meals are just a little less planned. Enter grilled vegetables. We all love grilling, I mean who doesn’t. I’m a gril-a-holic. Hi, what’s your name, what are you grilling? It’s summertime! Okay, okay, you’re probably thinking – simmer down girl, we aren’t having a remarkable summer. There’s no travel, it’s hasn’t been quite as hot and that little grey cloud is still hanging around – but I won’t have that kind of negativity around here. This is about a beautiful char on a rainbow of chunky cut vegetables.
Sweet and savoury with a zip of flavour that’ll make you use this marinade with everything. I could eat these every damn day. Reheated, cold from the fridge, tossed with a salad or even added to fresh pasta. With those grill marks, can you blame me? It’s summertime and the grillin’ is easy. Now get going, I know you want to.
Ingredients
Instructions
- Place chopped vegetables in a large bowl, remember to keep them chunky!
- Mix together olive oil, lemon juice, soya sauce and garlic in a separate bowl and pour over the vegetables. Let marinate for a minimum of 30 minutes, stirring occasionally.
- Preheat your grill to 400°-425° and skewer your vegetables, leaving room between each one. If you want even cooking, don't bunch them together.
- Place skewers on the preheated grill for 5-8 minutes or until tender. Enjoy!
Notes
- Turn this into a full meal deal and marinate chicken, pork or beef cubed in a separate bowl, just the same marinade recipe above!
- Try avocado, asparagus, radishes, squash, white onion, fennel or real lemon chunks for added adventure.
- The longer the marinade time, the tangier and juicier the vegetables - don't go overboard, let's keep it under 48 hours.
- Reserve some marinade and brush the vegetables as they cook. If you have any leftover, drizzle the grilled vegetables right before they hit the table.
- Add to burgers, pasta, rice, kabobs or even a charcuterie board to shake things up