Grilled marinated vegetables
A smoky, flavorful grilled vegetable dish. Perfect for barbecues or stovetop grilling, this recipe balances charred veggies with a tangy marinate.
Updated : 23 July, 2025
Easy
About 20 min.
Ingredients
4 tablespoon
Olive oil
2 tablespoon
Red wine vinegar
2
Garlic
small handful
Fresh oregano
1
Oranges
2
Zucchini
225 grams
Cherry tomatoes
2
Yellow bell pepper
2
Corn
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the marinade, combine all the ingredients - except for the sliced vegetables - in a large mixing bowl. Season well with salt and freshly ground black pepper.
Step 2
If you're cooking the vegetables on a griddle pan instead of a barbecue, keep them out of the marinade at this stage to avoid excessive smoke while grilling. If you're using a barbecue, go ahead and toss the vegetables in the marinade to coat them evenly.
Step 3
Preheat the barbecue or griddle pan to high heat. Arrange the vegetables in a single layer and cook them directly over the heat - either on the barbecue or in batches on the griddle - for a few minutes on each side, until they are tender and marked with black grill lines.
Step 4
Once the vegetables are cooked and nicely charred on both sides, transfer them back to the bowl with the marinade. Cover with a plate to trap steam, allowing them to soften and absorb flavor for about 10 minutes. If you used a griddle pan and haven't yet added the marinade, now is the time - toss the vegetables in it, then cover to let the flavors meld.
Step 5
To serve, spread the grilled vegetables out on a large platter and generously spoon over the marinade.