Grilled Marinated Vegetables

Serves 4

What you’ll need…

¼ cup extra virgin olive oil
1 clove garlic, minced
2 tsp apple cider vinegar
2 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
½ tsp sea salt
¼ tsp ground fennel seed
¼ tsp fresh ground black pepper
6-8 large cremini mushrooms, stems removed
1 small eggplant, cut into 2cm thick rounds
1 red pepper, cut into large pieces
1 yellow pepper, cut into large pieces
1 medium zucchini, cut into 1.5cm thick rounds
1 tbsp extra virgin olive oil

 What to do…

  1. Heat grill to high. Combine ¼ cup (60 mL) olive oil, garlic, vinegar and herbs in a large bowl; set aside.
  2. Toss prepared vegetables with 1 tbsp (15 mL) olive oil. Grill 1-3 minutes per side, just to create grill marks and lightly soften. Do not overcook.
  3. As vegetables are finished grilling, add them to the large bowl of marinade.
  4. Toss grilled vegetables with marinade. Season with salt, if needed. Serve hot or warm.


  • Replace any of the fresh herbs with half the amount dried.