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Easy, nutritious and super tasty recipe for grilled marinated vegetables.
Ideal for appetizers, sandwiches, burgers and wraps.
Vegan, vegetarian and fasting.

Roasted vegetables are a very easy, tasty and nutritious food. We can use any vegetables we like or whatever we have available. We suggest as large and colorful variety of vegetables as possible. We can use peppers of all kinds, mushrooms, zucchini, carrots, eggplants, onions, potatoes, tomatoes, etc.

In our recipe we simply marinate our vegetables in balsamic vinegar, lemon, soy sauce, olive oil, garlic, salt and pepper and grill them on a preheated grill.

It is important to use the tastiest vegetables you can find. But it is also an opportunity to use any last pieces of vegetables that are left, and also a little withered (such as peppers, zucchini, carrots and eggplants).

The result is colorful and incredibly tasty!

Try them today 🙂

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Photo of roasted marinated vegetables (mushrooms, onion, zucchini, carrots and peppers. A vegan and vegetarian recipe from All About Vegans.

Grilled vegetables (marinated)

Easy, nutritious and very tasty recipe for grilled marinated vegetables. Vegan, vegetarian and fasting.
5 from 5 votes
Print Pin
Course: Main, Main Dishes, Appetizers, appetizer
Cuisine: Mediterranean, Vegan, Greek Modern / Vegan
Keywords: vegan, grill, vegetables, marinated, grilled
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 4 portions
Calories: 192kcal
Author: Thodoris Tibilis

Ingredients

Vegetables (choose your favorite, we suggest):

  • 500  g oyster mushrooms (Pleurotus)/17.6 oz
  • 6 zucchini
  • 2 carrots
  • 2 Florina peppers
  • 2 green bell peppers
  • 2 onions

Marinade

  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 2 cloves garlic coarsely chopped (optional)
  • salt and pepper

Instructions

Grilled vegetables (marinated)

  • Divide the oyster mushrooms into pieces (fillets) and cut the rest of your vegetables into large pieces (in half or in quarters if they are large).
  • Put all the ingredients for the marinade in a salad bowl and stir. Add the vegetables, mix well so that the marinade covers all the veggies, and spread them in a baking pan.
  • Grill on a preheated grill for about 20 minutes, turn them over, and grill for another 10 minutes. We want them slightly cooked but not burnt.

Serving

  • Serve them plain or accompany them with rice pilaf, quinoa or groat.
  • If you want, garnish them with chopped parsley or oregano, or drizzle with some olive oil, balsamic vinegar and grape syrup sauce (you can also add mustard).
  • They are perfect for sandwiches, burgers or veggie wraps.

Notes

  1. You can use any vegetable such as eggplants, potatoes, tomatoes, peppers, or white or brown mushrooms.
  2. The garlic from the marinade can be put in the pan or not, if you want a more discreet aroma.
  3. You can also cook them in barbeque grill or frying pan. In the frying pan, you need to be a little more careful not to burn them because of the marinade.
  4. You can leave the vegetables in the marinade for 10 minutes, but it's not necessary.

Nutrition Facts

Sodium: 326mg | Calcium: 87mg | Vitamin C: 184mg | Vitamin A: 7828IU | Sugar: 17g | Fiber: 10g | Potassium: 1720mg | Calories: 192kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 1g | Saturated Fat: 1g | Fat: 5g | Protein: 10g | Carbohydrates: 33g | Iron: 4mg

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