Grilled vegetables are easy to make and an ideal way to increase your daily vegetable intake. You can prepare almost everything in advance, and grilling the vegetables in the oven (or on the barbecue) makes them even more delicious!
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Why this Recipe Works
The advantage of having your own vegetable garden is that you always have fresh vegetables at your fingertips. The downside is that they often all ripen at the same time. I therefore love making grilled vegetables during the peak season, which is right now!
Choosing your Grilled Vegetables
This works very well in an oven, but when it’s barbecue weather, these grilled vegetables might be even tastier. It’s one of my favorite vegetarian recipes to make in the summer.
- Zucchini, I used yellow and green ones here, but you can of course use just one colour.
- Sweet potato and carrots, I always think this combination is amazing!
- Bell peppers, they add lovely color and flavor to the dish.
- Cherry tomatoes, the great thing about tomatoes is that they become deliciously sweet while roasting and their juice adds extra flavor to the rest of the dish. Nothing is tastier than roasted tomatoes!
- Aromatics, I added flavor to the vegetables by adding onions, garlic, ground cumin, smoked paprika, chili flakes, rosemary, thyme and a bit of olive oil
- Dressing, which I added after grilling and is made with olive oil, mustard, lemon and maple syrup
The roasted vegetables are delicious on their own with the dressing. But they are also delicious with a fresh salad recipe, such as lamb’s lettuce or rocket. Add a piece of baguette and you have the perfect easy weeknight meal.
The best BBQ Grilled Vegetables
Don’t worry though, as the ingredients I have chosen all take roughly the same amount of time to grill. If you stick to the recipe below, it can hardly go wrong.
The grilled vegetables have a sweet and sour taste thanks to the sweet potato and lemon. The perfect combination after a busy day. If you love these kinds of easy vegetable dishes, be sure to try these BBQ grilled vegetables or a delicious vegetable lasagne.
The best thing about this dish is that I can cook it on the barbecue when the weather is nice or in the oven when it’s not. It’s quick to make, easy to prepare and full of flavour.
Tips for Making this Recipe
Although this grilled vegetable recipe is really simple, there are a few things to bear in mind. For example, you should ideally cut the vegetables into roughly uniform sizes.
You should also take into account the cooking time of certain types of vegetables. For example, if you want to add carrots, it’s good to know that they take considerably longer to cook. One way to solve this is to cut the carrots into small slices so that they cook evenly.
Frequently Asked Questions
Can I replace some of the vegetables?
Yes, that works perfectly well. If you don’t like onions, for example, you can easily leave them out or replace them with another vegetable.
Is it possible to prepare this dish beforehand?
Yes, you can easily prepare the grilled vegetables in advance. Place everything in the baking dish, drizzle with the olive oil and spices, and put it in the oven when you are ready.
How long do the grilled vegetables keep?
You can store the grilled vegetables in the refrigerator for 2-3 days. If you want to reheat them, you can do so in the microwave or use a frying pan to warm them up briefly.
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Ingredients
- 2 red bell peppers (sliced)
- 1 green zucchini (halved and sliced)
- 1 yellow zucchini (halved and sliced)
- 2 red onions (sliced)
- 2 sweet potatoes (peeled and diced)
- 4 clove garlic (finely chopped)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli flakes (optional)
- 3 sprigs of fresh thyme
- 2 sprigs of fresh rosemary (leaves stripped)
- Salt and pepper to taste
- Olive oil
- 10 cherry tomatoes
- 2 tbsp olive oil
- Juice of half a lemon
- 1 tsp Dijon mustard
- 1 tsp maple syrup
- Pinch of salt
Equipment
- Oven dish
INSTRUCTIONS (how to make this recipe):
- Preheat the oven to 180 degrees Celsius / 356 Fahrenheit with top and bottom heat.
- Put all the vegetables (including the garlic) in a large bowl or mix them directly in an oven dish.
- Add the olive oil, cumin, paprika, chilli flakes, pepper, salt, fresh thyme and rosemary.
- Toss everything together well to coat the vegetables in the oil and herbs.
- Distribute everything evenly over an oven dish. Ideally, ensure it is a single layer.
- Place the cherry tomatoes on top.
- Roast in the oven for 40 minutes. Stir the vegetables halfway through.
- Meanwhile, make the dressing by mixing olive oil, lemon juice, mustard and maple syrup in a small bowl.
- Remove the vegetables from the oven, pour over the dressing, toss to combine and serve.
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