Citrus-Herb Grilled Vegetables

Prep: 30 min.; Stand: 3 hr.; Cook: 25 min.

Cost per serving: $1.60

Yield: Serves: 12
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 223
  • Fat: 18g
  • Saturated fat: 3g
  • Protein: 3g
  • Carbohydrate: 14g
  • Fiber: 5g
  • Cholesterol: 0.0mg
  • Sodium: 407mg


  • 1 cup olive oil
  • 2 teaspoons salt
  • 4 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon pepper
  • 2 teaspoons grated lemon zest
  • 6 tablespoons lemon juice
  • 3 medium zucchini, each cut lengthwise into 4 pieces
  • 3 medium yellow squash, each cut lengthwise into 4 pieces
  • 2 red bell peppers, stemmed, seeded, each cut lengthwise into 4 pieces
  • 1 large sweet onion, such as Vidalia, cut into quarters, each held together with a skewer
  • 2 eggplants, each cut lengthwise into 4 pieces
  • 3 portobello mushrooms, stems removed


  1. 1. In a medium bowl, whisk together oil, salt, garlic, oregano, rosemary, thyme, parsley, pepper and lemon zest and juice. Put zucchini, squash, bell peppers and onion in a large ziplock bag and pour in half of marinade. Seal bag tightly and shake well to coat vegetables. Let stand for 3 hours at room temperature to marinate. Put eggplant and mushrooms in a separate large ziplock bag, pour in remaining marinade, seal bag tightly and shake well to coat vegetables. Let stand for 1 hour at room temperature.
  2. 2. Preheat grill to medium. When heated, lightly oil grates. Grill onion, bell peppers and eggplant for 10 minutes, turning once. Add zucchini, squash and mushrooms; cook all vegetables 15 minutes longer, turning halfway through.
  3. 3. Cut vegetables into smaller sizes, if desired. Arrange on a platter and serve.
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