Everyone looks forward to summer grilling. Dinners are a snap and all the mess stays outside.
There is nothing more gorgeous than a big, colorful platter of grilled vegetables to accompany burgers, chicken, steak or as a first course. Kids are tempted by the beautiful colors and everyone loves the big, bold flavors.
The secret to making vegetables even more special is to marinate them. I build my marinades right in a reusable storage bag (easy and less messy) and then transfer the vegetables right to the grill.
Rainy day ruining your grilling plans? No problem! Transfer marinated vegetables to a parchment lined baking sheet and roast the veggies in a 400°F oven.
- Cook Time
- Prep Time
6 cloves garlic, smashed
6 scallions, sliced
Zest and juice of 1 lemon
2 tablespoons za’atar
2 tablespoons tahini
1 tablespoon honey
Dash of hot sauce
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
For The Vegetables
6 medium colorful carrots, cut in half lengthwise
3 zucchini, cut into long wedges
3 portobello mushrooms, stemmed and gills scraped out
3 medium tomatoes, cut in half
Freshly cracked black pepper
1. Open a 1 gallon (or larger) reusable storage bag and fold the top over to create a cuff (this keeps the outside of the bag clean).
2. Mix garlic, scallions, lemon zest and juice, oil, za’atar, tahini, honey, hot sauce, salt and pepper.
1. Marinate vegetables (recipe above) for 1-2 hours in the refrigerator.
2. Preheat grill to medium heat, or preheat oven to 375°F.
3. Transfer vegetables to heated grill. Season with salt and pepper and grill, turning only once, until tender and caramelized on both sides. Arrange on platter.