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ROSEMARY GARLIC GRILLED VEGETABLES

ROSEMARY GARLIC GRILLED VEGETABLES

This easy grilled side dish is so full of flavor and ready in about 30 minutes.  The best part of the recipe is how easily it can be customized to your family’s favorite veggies.  I like to serve this with an Ultimate Tomahawk Steak, some Mexican Grilled Corn, and a Classic Caprese Salad.

I grew up on overcooked, flavorless, canned vegetables.  And I hated them.  To this day, I still marvel at how delicious grilled or roasted fresh veggies can be and how much I adore them.  I can (and have quite often) eaten a plate of grilled vegetables as a meal.  So good.

A slate platter of grilled zucchini, eggplant, onions, and red bell pepper with a garlic, rosemary, and balsamic glaze.

Grilling or roasting vegetables seems to concentrate the flavors, bring out their sweetness, and maintains a tender-crisp texture.  By playing with different herbs, spices, and oils, you can change the flavor profiles a bit and keep the vegetables interesting.

My latest favorite is coating vegetables in olive oil, a bit of balsamic vinegar to bring out their sweetness, tons of garlic, and fresh rosemary for amazing flavor.

VARIATIONS ON THIS EASY GRILLED SIDE DISH

Use your favorite vegetables – zucchini, squash, cauliflower, eggplant, onions, bell peppers.  Experiment and enjoy the process.  Then add the flavors.

  • Go Italian by adding garlic, oregano, basil, and a sprinkle of parmesan cheese before serving.
  • Like the flavors of Greece?  A sprinkle of Greek seasoning, lots of lemon zest and juice, and crumbled feta cheese will transport your tastebuds.
  • How about Moroccan flavors?  Add a bit of cilantro, cumin, cinnamon, and turmeric.  A sprinkle of orange zest and juice, a few raisins, and pine nuts give an exotic flair.

A slate platter of grilled zucchini, eggplant, onions, and red bell pepper with a garlic, rosemary, and balsamic glaze.

EQUIPMENT USED FOR THIS RECIPE

Here are a few more easy and delicious vegetable side dish recipes for you to try:

Print
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A slate platter of grilled zucchini, eggplant, onions, and red bell pepper with a garlic, rosemary, and balsamic glaze.

ROSEMARY GARLIC GRILLED VEGETABLES


  • Author: Eats By The Beach
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: Serves 6 1x

Description

This easy grilled side dish is so full of flavor and ready in about 30 minutes.  The best part of the recipe is how easily it can be customized to your family’s favorite veggies.


Scale

Ingredients

2 red bell peppers, seeded and quartered

2 yellow bell peppers, seeded and quartered

4 medium zucchini, sliced lengthwise into ½-inch thick slices

4 Japanese eggplants, sliced lengthwise into ½-inch thick slices

4 small red onions, peeled and quartered

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

¼ cup olive oil

3 tablespoons balsamic vinegar

3 garlic cloves, minced

1 teaspoon finely chopped fresh rosemary leaves


Instructions

Preheat your grill to medium-high.  Place a grill pan on the grates.

In a large bowl, add the vegetables, oil, vinegar, garlic, rosemary, salt, and pepper.  Toss to coat fully.

Grill the vegetables until tender and slightly charred, about 10 – 15 minutes.

Serve warm or at room temperature.


  • Category: Side Dish
  • Method: Grill
  • Cuisine: American

Keywords: Rosemary garlic grilled vegetables, side dish recipes, grilling recipes, zucchini, red bell pepper, yellow bell pepper, rosemary, eggplant, red onion

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