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.

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