Glazed & Marinated Grilled Vegetables

Vegan. Healthy. Delicious. Easy.

This recipe includes several new grilling tips that made these vegetables the best ever!

These grilled vegetables -- a summer favorite -- are "next level" with this amazing glaze & marinade.

Ingredients (screenshot for an easy shopping list):

Vegetables:

• 2 onions (purple &/or white)
• Tip #1: cut each onion into 6-8 wedges, using the root end to hold each wedge together
• 2 bell peppers
• Tip #2: cut the "walls" off, then cut them each into large-sized quarters or thirds
• 1 large sweet potato
• Tip #3: cut them into "disks", ~1/2" thick, so they cook in the same time as the other veggies
• 1 zucchini & 1 squash
• Tip #4: also cut into thick "disks" or long wedges, so they don't fall through the cracks
• 10 large cherry tomatoes
• Tip #5: buy large cherry tomatoes or cut 2 vine-ripe tomatoes into 4 quarters each

Grilling Glaze:

• 1/8 cup olive oil
• 1 tsp sea salt 
• 1 tsp black pepper
• 1 tsp garlic powder (or 3 cloves fresh minced garlic)
• 1/8 cup dried parsley (or 1/4 cup fresh parsley)

Tip #6: Wash your hands, then get them into that bowl and hand-mix the veggies, using your fingers to rub the marinade evenly onto all of the veggie pieces.  

Marinade:

• 1/3 cup Lemon Juice
• 1/3 cup Olive oil
• 2 tsp Coconut sugar (or other vegan sugar)
• 2 Garlic cloves - minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp each dried:
• basil
• parsley
• oregano
• thyme
• 1/2-1 tsp chili powder (optional, to add a little "kick")

Tip #7: Wait until the veggies have been grilled to a soft-crisp before applying the marinade, since soft veggies will absorb the marinade more effectively, giving them a bolder, more flavorful taste!

Photographic Directions

Mix all of the marinade ingredients, whisk thoroughly & set into the fridge until application.

Mix the veggies & glaze in a large bowl, using your fingers to apply the glaze evenly to all vegetables.

Cook the vegetables on a grill (or in an oven) that has been pre-heated to about 400 ℉ until they are slightly charred & soft-crispy.

Finish the cooking process, by placing the veggies into a pot on the grill.

Spoon on the desired amount of marinade, then stir thoroughly and let them cook long enough to absorb most of the liquid, but not get too limp or soggy.

I served the veggies on a grill-heated tortilla, with a Field Roast vegan sausage.  Delish!

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