Recipe courtesy of B. Smith

Herb Marinated Grilled Vegetables

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  • Total: 2 hr 35 min
  • Prep: 2 hr 20 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
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1/4 cup olive oil

1/4 cup red wine vinegar

1 teaspoon fresh rosemary leaves, chopped

1 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh basil leaves, chopped

1 teaspoon fresh oregano leaves, chopped

1 tablespoon minced garlic

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds assorted vegetables (bell peppers, zucchini, eggplant, tomatoes, asparagus, potatoes, fennel, onions) cleaned and if necessary cut or skewered


  1. Whisk together all the marinade ingredients in a small bowl. Arrange the vegetables in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours.
  2. Prepare a grill. Grill the vegetables 6 inches from the heat source until they are tender, brushing them with the leftover marinade as they cook. Cooking times will vary according to the vegetable.