While meat is still our favorite grilling staple, we like to make an entire meal on the grill, too. Many people bake, fry, or sauté their veggie side dishes, but grilling them is our favorite method by far. This technique is so delicious that you might even want to make an entire meal out of just these vegetables. So, let’s get started.
What You’ll Need
1/2 cup olive oil
2 tbs. soy sauce
2 tbs. balsamic vinegar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 eggplants, cut into 1/2-inch slices
3 zucchinis, cut into 1/2-inch slices
2 green bell peppers, cut into 1/2-inch slices
Step 1: Make the Marinade
Start off by preparing the vegetable marinade. Whisk together the olive oil, soy sauce, balsamic vinegar, salt and pepper in a large bowl. Then toss the eggplant, zucchini, and bell pepper into the marinade, cover the bowl, and let is sit for about 45 minutes. Letting the vegetables soak in the marinade is important if you want your veggies to be really succulent, juicy, and tasty. Without a marinade, all the water will evaporate out of vegetables on the grill, and they will shrivel up.
Step 2: Get the Grill Going
Preheat the grill for medium heat. We like using charcoal briquettes started in a charcoal chimney for an even heat that doesn’t require lighter fluid, but a gas grill will work too. Coat the grate with some olive oil so the vegetables won’t stick. When the grill is warmed up, remove the vegetables from the marinade and shake off the excess liquid before placing on the grill. Grill veggies for 10-15 minutes, or until tender.
For tips on how to use a charcoal chimney read our blog post on grilling burgers.
Step 3: Get Your Taste Buds Ready
Once the veggies are tender, transfer them to a serving plate. If you have any leftover marinade, drizzle over the top of the vegetables. Then, you are ready to eat!
This marinade can be used on almost any vegetable. We like to use it with mushrooms, onions, squash and red peppers too. And you can use the same technique if you want to make veggie kabobs. Just be sure to check them more often. Since kabobs have less surface area to grill they usually take less time on the grill.