Marinated “Grilled” Vegetables

Dining In Dining In
5.0 (4 reviews)

The colors in this roasted vegetable dish will make your entire dinner more enticing.

4h 6
Easy Gluten Free Vegetarian Vegan Pescatarian Low Carb Parve

Directions

Marinate

  1. Slice zucchinis, squash, and eggplant diagonally. Cut peppers into quarters.

  2. Combine marinade ingredients. Coat the vegetables. Marinate for two to four hours.

Roast

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Place all vegetables onto a cookie sheet in a flat layer. Bake for 30 minutes.

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5.0 out of 5

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5 Comments

Shavy Hershkowitz •

Great recipe, you can use it with any vegetables you like.

Hadassah •

came out yum, it makes tons I halved the recipe

Malky Kreiser •

Marinated grill vegetables 1 tsp. pepper is too spicy for me. so how much pepper should i do?

Raquel Malul Kosher.com Team •
Reply to Malky Kreiser

I am not sure how much pepper you can handle but start with a 1/4 tsp

Malky Kreiser •
Reply to Raquel Malul

i did 1/2 tsp. and it was prefect.

Rifky Rottenstein •

grilled veggies marinated No lemon juice or vinegar in the marinade?

Raquel Malul Kosher.com Team •
Reply to Rifky Rottenstein

It doesn't call for any acid, however, if you like your vegetables with a kick of acidity I would recommend adding lemon, vinegar or balsamic vinegar.

liora row •

Overnight Can I marinate overnight? Thank you!

Raquel Malul Kosher.com Team •
Reply to liora row

yes!