Looking for a quick weeknight dinner, a dish to impress, or an easy way to make veggies ahead of time for meal prep day? I’ve got a delicious solution that will satisfy all of these (very) different needs – a simply grilled vegetable platter with a garlic herb oil dipping sauce!
Growing up, my mom was the king (err… queen) of the grill. Her go-to weeknight dinner on the grill was usually some kind of protein and a nice variety of grilled vegetables.
I vividly remember how she always marinated the veggies in a balsamic vinaigrette before throwing them on the grill, which added a robust flavor without overpowering the natural deliciousness of the veggies.
Even though I’ve adopted somewhat of a different way of cooking in my own kitchen, there’s always times that I like to go back to the basics. To me, there’s nothing better than a delicious spread of veggies that have been seared with grill marks and infused with a flavor that can only be achieved by the grill.
Selfishly, I’m a fan of the grill because it means less clean up in the kitchen, and more times than not, I can convince my fiancé to take over so that I can kick back and relax. Not a bad deal, right?
Grilled veggies are a delicious way to fill your dinner plate, toss into a leafy green salad, or add on top of quinoa with a dollop of hummus for a quick and easy lunch.
In this recipe, the natural flavors of the veggies are enhanced with a super simple balsamic marinade to amp up the flavor before grilling, then a garlic herb dipping oil to add even more deliciousness at the end.
For this recipe, you can use any vegetables that you have on hand or that are in season. I chose spring green onions, bell peppers, eggplant and asparagus, but mushrooms and zucchini would work well here, too.Print
These grilled veggies have a delicious balsamic marinade. I like to make a huge batch of grilled veggies to have on hand for the week to use as a side, salad topping, or stir into my lazy pasta dinner.
- 3–4 bell peppers, quartered
- 1 eggplant, cut into 1/2” thick rounds
- 1 bunch asparagus, trimmed
- 1 bunch spring green onions
- 1/4 cup pine nuts, for garnish
For the Balsamic Marinade:
- 1/3 cup olive oil
- 1/3 cup balsamic vinegar
- 1 lemon, juiced
- 1 Tablespoon oregano
- 2 garlic cloves, minced
- 1/2 teaspoon salt
For the Garlic Herb Dipping Oil:
- 1/3 cup olive oil
- 1/4 cup basil, packed
- 1/4 cup parsley
- 1 garlic clove
- 1/2 lemon, juiced
- 1/2 teaspoon salt
- In a small bowl, whisk together the marinade ingredients.
- Place the vegetables (except for the green onions) in a Ziploc bag and pour in the marinade. Seal the bag and gently shake to coat the veggies. Place in the refrigerator and marinade for about 30 minutes.
- Meanwhile, to make the garlic herb dipping oil, place of the ingredients into a food processor or mini chopper and pulse to blend and combine (this could also be done in a bowl if you don’t have either of these tools. Simply mince the herbs and garlic and whisk in with the rest of the ingredients.)
- Turn the grill on medium-low heat. Place the veggies directly on the grill (or on a grill pan if you prefer) and grill for 8 minutes on each side. For more delicate vegetables, such as the green onions and asparagus, cook for 5-10 minutes, tossing every few minutes to keep them from burning.
- When the vegetables are cooked, remove from the grill. Add to a plate and garnish with extra parsley and/or basil and a sprinkle of pine nuts. Serve with the garlic herb dipping oil and enjoy!
So who’s up for taking a trip to the local farmer’s market over the weekend and grilling up your delicious finds with this super simple recipe?
If you make these Grilled Veggies, let me know! Leave a comment below or snap a pic on Instagram and tag it with @fitlivingeats and #fitlivingeats. I love seeing your recipe creations!