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Tangy Marinated Grilled Veggies

Getting the kids and hubby to eat their fair share of vegetables can be tricky at the best of times. Getting the kids to eat cooked vegetables is more challenging. However, these tangy marinated veggie skewers are a game changer. They are quick to prepare and a special treat served …

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By Jannah Haas

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Marinated veggies

Getting the kids and hubby to eat their fair share of vegetables can be tricky at the best of times. Getting the kids to eat cooked vegetables is more challenging. However, these tangy marinated veggie skewers are a game changer. They are quick to prepare and a special treat served along any grilled entrée including steak, homemade smash burgers, salmon, ribs, or smoked brisket

When preparing these skewers, you can really use any veggies. Our favorites tend to be yellow peppers, orange peppers, red peppers, red onion, and mushrooms. The one veggie to always have on hand for this recipe, are mushrooms. They really soak up the marinade and add to the taste of the entire skewer. Otherwise, feel free to use whatever veggies you have on hand. Other additions may include eggplant, squash, or zucchini. Feel free to experiment!

This recipe happens to be a family favorite and is adopted from my mother-in-law. The first time I tasted these veggies, I couldn’t believe the sweet, tangy flavors erupting from such simple vegetables. I immediately asked for the recipe. The original version went something like this;
– lots of soy sauce
– some white wine vinegar
– a little more olive oil (than white wine vinegar)
– a little bit of sugar
– basil and oregano

I still have the sticky note with this recipe on it. With some trial and error and a little bit of practice, I was finally able to figure out some measurements that seem to match the original recipe. The marinade gives the vegetables the perfect amount of zing and a wonderful Italian aroma!

Skewered Marinated Veggies

Serves 4-6

Equipment:

BBQ/Grill (charcoal grill is my personal favorite!)
Knife
Cutting board
Whisk
Measuring cups
Mixing bowls (preferably with lid)
BBQ Tongs
BBQ Skewers or gilling pan

Ingredients:

1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1/2 Large Red Onion
1 Pound Button Mushrooms

*Substitute in your favorite veggies as desired………squash, zucchini, or eggplant… be creative!

Marinade Ingredients:

1 cup Soy Sauce
1/2 cup Olive Oil
1/3 cup White Wine Vinegar
2 Tsp Sugar
1 1/2 Tbsp Oregano
1 1/2 Tbsp Basil

Instructions: 

  • Chop red onion, yellow pepper, red pepper, and orange pepper. The larger the better. Your veggies will shrink when grilling so typically about 2″ x 2″ works great.
  • Place chopped veggies with mushrooms into a large mixing bowl.  
Chopped Veggies
  • Combine soy sauce, oil, white wine vinegar, sugar, oregano, & basil in a smaller mixing bowl and whisk together.
  • Pour the marinade over veggies in a larger bowl and cover with a lid. Gently, toss the vegetables in the marinade.
  • Place veggies and marinade in the refrigerator and let sit for 4-6 hours.
  • If using wooden skewers; it is important to soak the skewers just prior to grilling for about 20 min. (or follow the skewer package instructions).
Pouring marinade over veggies
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This Hybrid BBQ Pan gives a beautiful sear to delicate ingredients like veggies without risk of falling through the grates; The perforations allow flavorful smoke to permeate food while the high, angled sides let you stir, flip and arrange with ease


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  • After 4-6 hours, remove the veggies from the refrigerator and begin stacking the veggies onto the skewers. Interchange the pepper colors, onions, and mushrooms. I like to ensure that every skewer has 2 mushrooms at least; as they burst with flavor. (Alternately when in a rush I have omitted the skewers and just tossed the marinated veggies in a grill pain over the BBQ or on the stove….. the flavor is still there but the skewers are more fun.)
  • Preheat grill to medium heat (375-400 degrees Fahrenheit).
  • Oil the grill gates with a little bit of vegetable oil. Or use a BBQ Grill Pan!
  • Grill for approximately 4 min per side; or until veggies appear lightly charred and tender. 
  • Serve immediately. 

Happy Grilling!

Marinated veggies on grill
Tangy, Marinated Veggies

Tangy Marinated Veggies

5 from 2 votes
Author: Jannah Haas
Course: Side Dish
Cuisine: BBQ
Keywords: Grilled vegetables,Marinated vegetables,skewered vegetables
Servings: 6 people
Quick to prepare; a special treat served along any grilled entree. The marinade gives the vegetables the perfect amount of zing and a wonderful Italian aroma!
Prep Time: 25 minutes
Cook Time: 8 minutes

Equipment

  • BBQ/GRill ; gas, pellet, or charcoal (charcoal grill is my personal favorite!)
  • KnifeCutting board
  • Whisk
  • Measuring cups
  • Mixing Bowls with lid
  • BBQ tongs
  • BBQ Skewers or grilling pan

Ingredients
  

  • 1 Red Pepper
  • 1 Yellow Pepper
  • 1 Orange Pepper
  • 1/2 Large Red Onion
  • 1 pound Button Mushrooms
  • 1 cup Soy sauce
  • 1/2 cup Olive oil
  • 1/3 cup White wine vinegar
  • 2 Tsp sugar
  • 1 1/2 Tbsp Oregano
  • 1 1/2 Tbsp Basil

Instructions
 

  • Chop red onion, yellow pepper, red pepper, and orange pepper. The larger the better! Your veggies will shrink when grilling so typically about 2 inches x 2 inches works great! Place chopped veggies with mushrooms into a large mixing bowl.  
    Chopped Veggies
  • Combine soy sauce, oil, white wine vinegar, sugar, oregano, & basil in a smaller mixing bowl and whisk together.
    Veggie Marinade
  • Pour the marinade over veggies in a larger bowl and cover with a lid. Gently, toss the vegetables in the marinade.
    Pouring marinade over veggies
  • Place veggies and marinade in the refrigerator and let sit for 4-6 hours.
  • If using wooden skewers; it is important to soak the skewers just prior to grilling for about 20 min. (or follow the skewer package instructions).
  • After 4-6 hours, remove the veggies from the refrigerator and begin stacking the veggies onto the skewers. Interchange the pepper colours, onion, and mushrooms. I like to ensure that every skewer has 2 mushrooms at least; as they burst with flavor. (Alternately when in a rush I have omitted the skewers and just tossed the marinated veggies in a grill pain over the BBQ or on the stove….. the flavor is still there but the skewers are more fun!)
    Veggies on skewers
  • Preheat grill to medium heat (375-400 degrees Fahrenheit).
  • Oil the grill gates with a little bit of vegetable oil and silicone brush.
  • Grill for a total of approximately 4 min per side; or until veggies appear lightly charred and tender. 
    Marinated veggies on grill
  • Serve immediately. 
    Marinated veggies

Video

Nutrition

Calories: 231kcalCarbohydrates: 11gProtein: 7gFat: 19gSaturated Fat: 3gSodium: 2168mgPotassium: 484mgFiber: 3gSugar: 6gVitamin A: 1329IUVitamin C: 90mgCalcium: 39mgIron: 2mg

1 thought on “Tangy Marinated Grilled Veggies”

5 from 2 votes (1 rating without comment)

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