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- 2 zucchinis, sliced into half-moons - 1 red bell pepper, cut into bite-sized pieces - 1 yellow bell pepper, cut into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 red onion, cut into thick wedges - 3 tablespoons olive oil - 2 tablespoons lemon juice - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary) - 2 cloves garlic, minced - Salt and pepper to taste Use fresh veggies for the best taste. Zucchini is juicy and tender when grilled. Red and yellow bell peppers add sweetness. If you want, swap in green bell peppers for a bolder flavor. Cherry tomatoes burst with juice, adding a tangy note. For onions, yellow or white work well, too. Olive oil gives a rich taste, but avocado oil is a great substitute. Fresh herbs are best, but dried works in a pinch. Use lemon juice for a bright flavor. Fresh herbs add a punch of flavor. Thyme brings an earthy taste, while rosemary adds a fragrant note. These herbs pair well with the veggies. They also enhance the lemon juice's zest. Fresh herbs make the dish vibrant and colorful. Using dried herbs is okay, but fresh herbs really shine. They make your grilled veggies taste gourmet and special. {{ingredient_image_1}} Start by washing all your veggies. Use fresh zucchinis, bell peppers, cherry tomatoes, and red onions. Cut the zucchinis into half-moons. Chop the red and yellow bell peppers into bite-sized pieces. Halve the cherry tomatoes and cut the red onion into thick wedges. Place all the cut vegetables into a large mixing bowl. This bowl holds the key to easy mixing later. In a small bowl, mix together olive oil, lemon juice, chopped thyme, chopped rosemary, minced garlic, salt, and pepper. Whisk these ingredients well. This marinade is where the flavor magic happens. Pour this mixture over the vegetables in the large bowl. Toss everything gently, ensuring all the veggies are coated. Let them sit for 15-20 minutes to soak up those tasty flavors. Preheat your grill to medium-high heat. If you use wooden skewers, soak them in water for 30 minutes to stop burning. Thread the marinated veggies onto the skewers or use a grilling basket for easy handling. Place them on the grill and cook for 8-10 minutes. Remember to turn them occasionally. You want them tender and slightly charred. When done, let the veggies rest for a couple of minutes. Enjoy your warm, grilled veggies, perhaps with a squeeze of extra lemon juice! Marinating makes your veggies tasty and brings out their flavor. Start with fresh vegetables. Use a big bowl to mix them well. Combine olive oil, lemon juice, herbs, garlic, salt, and pepper in another bowl. Pour this mix over the veggies. Toss them until they get fully coated. Let them sit for 15 to 20 minutes. This time helps the flavors soak in. Don’t skip this step; it makes a big difference! Grilling at the right temperature is key. For these veggies, medium-high heat works best. Preheat your grill until it reaches about 400°F. This temperature cooks the veggies nicely. It gives them a nice char without burning. If the grill is too hot, your veggies can burn on the outside and stay raw inside. Keep an eye on them while they cook! Once your veggies are grilled, serve them on a big platter. They look pretty and colorful! Add a drizzle of fresh lemon juice on top for extra zing. You can pair them with grilled meats or serve them with rice for a hearty meal. They also taste great in salads or wraps. Try adding some feta cheese or a sprinkle of nuts for added flavor! Pro Tips Choose Fresh Veggies: Always select the freshest vegetables for grilling to enhance the flavor and texture of your dish. Mix Up the Marinade: Feel free to experiment with different herbs and spices in the marinade to customize the flavor profile to your liking. Optimize Skewering: Alternate between different types of vegetables on the skewers for a visually appealing presentation and even cooking. Check for Doneness: Keep an eye on the veggies while grilling; they should be tender and have nice grill marks but not overly charred. {{image_2}} You can boost Lemon Herb Grilled Veggies by adding protein. Chicken, shrimp, or tofu work great. For chicken, cut it into bite-sized pieces. Marinate it with the veggies to soak up all the flavor. If using shrimp, peel and devein them first. Tofu needs pressing to remove excess water. Add protein to skewers or grill separately. This mix makes your meal filling and fun! You can swap veggies based on the season. In spring, use asparagus or snap peas. Summer is perfect for eggplant or corn. Fall brings sweet potatoes or Brussels sprouts. Winter calls for hearty root vegetables like carrots or parsnips. Each option adds unique flavors and colors. This way, your dish stays fresh and exciting all year round! Herbs can change the whole vibe of your dish. Instead of thyme and rosemary, try basil or oregano. Cilantro adds a fresh twist, while dill brings a light taste. You can also mix herbs for a unique blend. Use what you have on hand for a personal touch. Experimenting with herbs keeps your grilled veggies fun and interesting! To keep your grilled veggies fresh, place them in an airtight container. You can use glass or plastic containers for this. Make sure the veggies are cool before sealing the container. This helps to avoid moisture buildup, which can make them soggy. If you have extra lemon juice, drizzle a little over the veggies. This adds flavor and helps them stay fresh longer. When it’s time to reheat your veggies, use the oven or a skillet. Preheat your oven to 350°F (175°C). Spread the veggies on a baking sheet and heat for about 10 minutes. If using a skillet, add a splash of olive oil over medium heat. Stir the veggies until they are warm. This method keeps the flavor and texture better than the microwave. You want them to be tasty, not mushy! Grilled veggies can last in the fridge for about 3 to 5 days. Store them in an airtight container to keep them fresh. Check for any signs of spoilage, like a bad smell or slimy texture. If they look good, they should be safe to eat within this time frame. Enjoy your leftovers in salads, wraps, or as a side dish! Yes, you can use a grill pan! A grill pan works great indoors. It lets you enjoy grilled veggies any time. Just preheat the pan on medium-high heat. Follow the same steps for marinating and cooking. The veggies will still get nice marks and flavor. To prevent sticking, oil both the grill and the veggies. Use about one tablespoon of olive oil. Toss the veggies in the oil before grilling. If you use skewers, soak wooden ones for 30 minutes. This helps keep them from burning and sticking too. These grilled veggies pair well with many dishes. Try them with grilled chicken or fish for a full meal. You can also add them to pasta or grain salads. They make a great side for burgers or sandwiches. The fresh flavors brighten up any plate! In this blog post, you learned how to make Lemon Herb Grilled Veggies. We covered every step, from picking fresh ingredients to grilling techniques. We shared key tips for marinating and choosing the right grill temperature. Exploring variations lets you customize your dish. Storing and reheating the leftovers keeps the flavors alive. Remember, grilled veggies are versatile and pair well with many meals. Try your own mix of herbs or vegetables. Enjoy the process and make it your own!

Lemon Herb Grilled Veggies

A vibrant mix of grilled vegetables marinated in a zesty lemon herb dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Mediterranean
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 whole zucchinis, sliced into half-moons
  • 1 whole red bell pepper, cut into bite-sized pieces
  • 1 whole yellow bell pepper, cut into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • 1 whole red onion, cut into thick wedges
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 cloves garlic, minced
  • to taste salt and pepper

Instructions
 

  • Preheat your grill to medium-high heat.
  • In a large mixing bowl, combine the sliced zucchinis, red and yellow bell peppers, cherry tomatoes, and red onion.
  • In a separate small bowl, whisk together olive oil, lemon juice, thyme, rosemary, minced garlic, salt, and pepper to create the marinade.
  • Pour the marinade over the vegetables and toss until all the veggies are well coated. Let them marinate for about 15-20 minutes to absorb the flavors.
  • Using skewers (or a grilling basket for easier handling), skewer the marinated vegetables. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
  • Place the skewers or grilling basket on the grill and cook for 8-10 minutes, turning occasionally until the vegetables are tender and slightly charred.
  • Remove the veggies from the grill and let them rest for a couple of minutes. Serve warm, garnished with a drizzle of extra lemon juice if desired.

Notes

For extra flavor, serve with lemon wedges on the side.
Keyword grilled vegetables, healthy, vegan