Marinated Grilled Vegetables

Quick look

  • prep 30 min
  • serves 4

Recipe for grilled vegetables and three different marinades.


  • 3/4 cup chopped fresh coriander (cilantro)
  • 1/4 cup white or red wine vinegar
  • 1/3 cup olive or vegetable oil
  • 1 1/2 teaspoons grated lime zest
  • 3 tablespoons lime juice
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon sugar
  • 1/4 to 1/2 teaspoon hot red pepper sauce
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds eggplant, zucchini, summer squash, sweet peppers, or portobello mushrooms or a combination, prepared for grilling

    How to Make it 

  • 1

    In a small bowl, whisk together all ingredients except vegetables.

  • 2

    Place grill-ready vegetables (except mushrooms) in a self-sealing plastic bag and pour in marinade. Seal and turn to coat vegetables. Refrigerate, turning occasionally, up to 4 hours. Add mushrooms for the last 2 hours.

  • 3

    Remove vegetables from the bag and reserve the marinade.

  • 4

    Preheat the grill. Oil grill to prevent sticking. Place vegetables directly over medium to medium-hot coals — about 5 inches from the heat — and grill in the order and according to the times listed on Zesty Grilled Vegetables, turning and brushing occasionally with marinade.

  • Nutritional Information(per serving)

    • Calories: 41 g
    • Fat: 4 g
    • Saturated Fat: 1 g
    • Sodium: 100 mg
    • Carbs: 1 g


Basil-Thyme Grilled Vegetables
Prepare as directed above, using the following marinade: 1/3 cup olive oil or vegetable oil, 3 tablespoons lemon juice, 2 tablespoons each chopped fresh basil and thyme or 2 teaspoons crumbled dried basil or thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon black pepper. Makes about 1 cup marinade.

Asian Grilled Vegetables
Prepare as directed above, substituting the following basting sauce for marinade: 1 finely minced large shallot, 4 1/2 teaspoons balsamic vinegar, 2 tablespoons balsamic vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons dark sesame oil, 1 teaspoon Dijon mustard, 1 minced clove garlic, 1/4 to 1/2 teaspoon sugar, and 1/8 to 1/4 teaspoon hot red pepper sauce. Do not marinate. Instead, baste just before grilling and once when turning halfway through cooking. If using mushrooms, leave caps whole. Makes about 1/4 cup basting sauce.

Become more interesting every week!

Get our Read Up newsletter

how we use your e-mail

Some people like to travel by train because 
it combines the slowness of a car with the cramped public exposure of 
an airplane.

Dennis Miller

I think my pilot was a little inexperienced. We were sitting on the runway, and he said, “OK, folks, we’re gonna be taking off in a just few—whoa! Here we go.”

Kevin Nealon

“I can’t wait until your vacation is over.” 
—Everyone following you on Instagram


A man knocked on my door and asked for a donation toward the local swimming pool. So I gave him a glass of water.

Comedian Greg Davies

Funny Jokes

Just found the worst page in the entire dictionary. What I saw was disgraceful, disgusting, dishonest, and disingenuous.


Funny Jokes

Client: We need you to log in to the YouTube and make all our company videos viral.


Funny Jokes

My cat just walked up to the paper shredder and said, “Teach me 
everything you know.”


Funny Jokes

“Just because you can’t dance doesn’t mean you shouldn’t dance.” 

@yoyoha (Josh Hara)

Funny Jokes

My parents didn’t want to move to Florida, but they turned 60 and that’s the law.

—Jerry Seinfeld

Funny Jokes

Q: What do you call an Amish guy with his hand in a horse’s mouth?

A: A mechanic.