It’s grilling season!! For someone who lives in a studio apartment with no outdoor space, it’s shocking how much I look forward to it. There’s just something so pure and simple about how the grilling season let’s fresh produce shine. So today we’re doing just that with some smoky and spicy grilled vegetables!
Now before we get into the vegetables, I need to address the marinade. Yes, there is mayonnaise in it. I am the last person to recommend adding much mayonnaise to anything, but don’t fear, your vegetables will not taste like it at all. The fat from the mayonnaise just helps to penetrate the spices into your veggies and creates a blistered crust on the outside. It brings out the smoky flavor so much better than just olive oil on its own. Trust me because you won’t see much, if any, mayonnaise on this site, but this is a rare exception!
The rest of the marinade is filled with delicious spices – paprika, cumin, garlic powder, coriander and chile powder. It’s fragrant and smoky with just a little heat. Finish it with a bit of lemon juice for brightness and you’re ready to marinade and then grill up your veggies.
I like to use asparagus, zucchini, bell peppers and carrots with these spices, but you can use whatever is in season. Corn, fennel, or radishes would all be delicious too!
This is a super fast and simple way to make flavorful vegetables, so it’s perfect as a side for your next barbecue cookout, but also as a main for your vegetarian guests. You can even chop up the veggies after grilling them to make it more like a salad. However you serve it up, this will take your vegetables to the next level for grilling season!
Looking for more veggie dishes? Check them out here!
Note on Equipment
If you’re like me and don’t have an outdoor grill (or really any outdoor space to speak of in my case), a double burner grill pan like this is a great addition to your kitchen! I use it so much during the summer, it really does pay for itself. This chicken souvlaki and grilled vegetables dish is another delicious way to use your new grill pan!
If using small vegetables on your outdoor barbecue, a grill basket like this one is also a good idea. You’ll never have to worry about a rogue asparagus getting lost to the fires beneath ever again.
Wine Pairings for Smoky & Spicy Grilled Vegetables
- Zinfandel: The savory spices combined with the sweetness of the vegetables in this dish will go well with Zinfandel. It’s also a favorite wine for barbecues in general, so it will go well with most proteins you choose to have at your meal as well.
- Fumé Blanc: A Fumé Blanc is a slightly oaked version of Sauvignon Blanc. It’s rich with hints of citrus and smoke, making it a perfect white wine pairing for the smoky vegetables.
Smoky & Spicy Grilled Vegetables
- Total Time: 46 minutes
Description
Your favorite summer vegetables marinaded in flavorful, smoky spices and grilled to perfection.
Ingredients
- ¼ cup light mayonnaise
- ¼ cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon ground coriander
- ½ teaspoon chile powder
- 1 bunch of asparagus, trimmed
- 1 zucchini, sliced diagonally
- 1 bell pepper, cut into large chunks
- 4–5 small carrots, peeled
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the mayonnaise, olive oil, lemon juice, paprika, cumin, garlic powder and coriander. Season with salt and pepper.
- Toss the vegetables with the marinade in either a large dish or ziplock bag. Place in the refrigerator for 30-45 minutes.
- Heat a grill or grill pan over moderately high heat. Grill the vegetables, turning occasionally, until tender and charred, about 6 minutes total. Depending on the size of your carrots, you may need to leave them on for a few more minutes. Serve with your favorite barbecue and sides!
- Prep Time: 10 minutes
- Marinade Time: 30 minutes
- Cook Time: 6 minutes
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