Name: Marinated Grilled Vegetables
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 null red capsicum/bell peppers; 2 null yellow capsicum/bell peppers; 2 null red onions; 1 null eggplant (, halved lengthwise, then 1.25cm/0.5 inch thick semi circles); 2 null zucchini (, 0.7cm/0.33 inch thick slices on diagonal); 2 null bunches asparagus (, ends trimmed); 200 null button mushrooms; 0.25 cup extra-virgin olive oil; 1 tsp salt pepper (each); 3 cloves garlic (, minced); 0.25 cup fresh parsley (, roughly chopped (or chives)); 0.33 cup lemon juice; 0.33 cup extra-virgin olive oil; 2 tsp white sugar; 2 null garlic cloves (, minced); 0.5 tsp salt pepper (each); 0.5 tsp dried basil (each dried parsley, dried oregano, dried thyme (Note 2)); 0.5 tsp chilli flakes ((adjust spice to taste, Note 3))

Instructions

Show units in method

1

For the marinade, combine lemon juice (0.33 cup), extra-virgin olive oil (0.33 cup), white sugar (2 tsp), cloves (2 garlic), salt pepper (0.5 tsp), dried basil (0.5 tsp), dried parsley (0.5 tsp), dried oregano (0.5 tsp), dried thyme (0.5 tsp), and chilli flakes (0.5 tsp) in a jar and shake well. Set aside for at least mins (10).
2

Prepare the vegetables by cutting them into large pieces suitable for grilling. Halve the eggplant (1) lengthwise, then slice into 1.25 cm / 0.5 inch thick semi-circles. Slice zucchini (2) 0.7 cm / 0.33 inch thick on the diagonal. Trim the ends of asparagus (2 bunches). Keep the root end of onions (2 red) intact, peel, halve, and cut into wedges through the root. Cut the 'walls' off capsicum/bell peppers (2 red) and capsicum/bell peppers (2 yellow), then cut each diagonally into large pieces. Leave button mushrooms (200 g) whole.
3

Brush BBQ grills lightly with [extra-virgin olive oil] and preheat to high (or preheat oven to 250°C/480°F for roasting).
4

Place all prepared [vegetables] in a large bowl or tray. Drizzle with extra-virgin olive oil (0.25 cup), sprinkle with salt pepper (1 tsp) and garlic (3 cloves), and toss with your hands to coat evenly.
5

Grill the [asparagus] and [zucchini] for mins (2) per side. (If oven roasting, roast for mins (10) without flipping).
6

Grill the [red capsicum/bell peppers], [yellow capsicum/bell peppers], [button mushrooms], and [red onions] for mins (3) per side. (If oven roasting, roast for mins (15), flipping at mins (10)).
7

Grill the [eggplant] for mins (4) per side, ensuring it's soft but not soggy. (If oven roasting, roast for mins (18)).
8

Transfer the hot grilled vegetables to a large bowl. Drizzle the prepared [marinade] over them and toss immediately. Let sit for at least mins (10) before serving, garnished with fresh parsley (0.25 cup). Serve warm or at room temperature.