Last Updated on February 25, 2022 by Anne-Marie
Roasted marinated vegetables can be cooked in an oven. Or make roasted grilled marinated vegetables on a grill. Naturally vegan and vegetarian.
Why this recipe works
Have you ever tried making roasted marinated vegetables? I started making this vegetable dish totally by accident and it’s become a family favorite.
Before I usually made roasted vegetables by combining root veggies, olive oil, salt and pepper, and some seasonings. Then I baked them in the oven until they were done.
One day when we were having company, I wanted to try something different. Of course, I’ve marinated meats, but I’ve never tried it with vegetables. A star was born!
You can make grilled marinated vegetables or cook the vegetables in an oven. Either way is delicious and so easy to do.
Of course, it makes the ideal side dish for a variety of meals. See 35 Side Dishes to Serve with Chicken Cordon Bleu.
How do you like your roasted marinated vegetables?
I bet this recipe would work well to make grilled marinated vegetable kabobs. Or you could use it as a shish kabob marinade for beef, pork or chicken.
I initially served this for some of my husband’s friends from his bowling team along with my family. A tough crowd to please because I never know how vegetable dishes will go over with people since some folks don’t like veggies.
Needless to say, this dish disappeared and one of our guests asked for the recipe. It was such a success that I’ll be marinating my roast vegetables from here on out.
It’s also a terrific dish to make when your vegetarian and vegan friends come over. Serve it with some quinoa or rice for a filling meatless meal.
How to make roasted grilled marinated vegetables
I originally made the marinade with NAKANO Italian Herb Seasoned Red Wine Vinegar. However, NAKANO no longer makes this product. Instead, you can use any type of red wine vinegar.
Feel free to make substitutions on any of the vegetables. Don’t like eggplant? Add more squash. Have a lot of zucchini from the garden, add more of that!
If you choose to grill your veggies, I like using either a grilling basket or just laying a big sheet of aluminum foil right on top of the grill.
If you use foil to cook the vegetables, double up the foil sheet, and fold up the sides making a foil basket. Then coat the aluminum foil with olive oil cooking spray so the veggies don’t stick.
If you use the grilling method, cook the veggies until they’re getting soft and starting to caramelize and turning a light brown.
Serve the grilled or roast veggies on a cutting board or pretty platter right at the table so everyone can serve themselves family-style. It’ll save you the trouble of rushing back into the kitchen to get everyone seconds – or thirds!
What to serve with your Roasted Marinated Vegetables
Here are some delicious main dishes that will go well with grilled or roasted veggies:
● Easy Smoked Tri-Tip Recipe served with some Alabama White BBQ Sauce Recipe
● Brined & Smoked Chicken Quarters
● Easy Chicken Marinade Recipe
Roasted Marinated Vegetables Recipe
Roasted Marinated Vegetables can be cooked in an oven. Or make roasted grilled marinated vegetables on a grill. Naturally vegan and vegetarian.
Ingredients
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons fresh rosemary, chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- 2 medium red and yellow bell peppers
- 1 medium zucchini
- 1 medium yellow squash
- 1 large red onion
- 1 large eggplant
- 1 ear of corn
- 8 ounces mushrooms
- tomatoes on the vine
Instructions
- For marinade, combine all ingredients except vegetables in a small bowl. Set aside.
- Cut all vegetables into thin slices. Cut the corn into 1-inch x 1-inch segments.
- Place sliced and cut vegetables in a large bowl or rimmed platter. Drizzle marinade over vegetables, toss to coat, and let stand for 30 minutes.
- Heat oven to 375 degrees F.
- Place vegetables in a large oven-safe pan, place in oven and cook for 20 minutes.
- Stir vegetables and cook until soft and slightly brown around the edges – about 10 to 15 minutes more.
- Serve and enjoy
Recommended Products
As an Amazon Associate Affiliate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1/2 cupAmount Per Serving: Calories: 137Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 103mgCarbohydrates: 17gFiber: 5gSugar: 7gProtein: 3g
Nutritional information is automatically calculated per the ingredients list. Serving size may not be accurate. Please double-check with your preferred nutritional app for the most accurate information.
Originally published on January 8, 2013. Updated with new photos and information.
Can you recommend another vinegar that would work as well?
Balsamic, white wine vinegar or seasoned rice vinegar would all work well Amy.
I tried this recipe last night for a dinner party and it was a real hit. I threw in some sliced crimini mushrooms and they were as delicious as the rest of the ingredients. While the crispy roast chicken was a hit, the roasted vegetables were the star of the meal. Next time I’ll double the recipe so everyone can get their fill.
Cassie, so glad you enjoyed the recipe! I find marinating the veggies makes them even more delicious.