Ingredients
Equipment
Method
Step 1 — Prepare the vegetables
Wash and dry all vegetables thoroughly — moisture prevents proper charring. Cut to consistent thickness: courgette and peppers to 1 cm, aubergine to 1.5 cm, onions into thick wedges keeping the root intact. Leave asparagus whole. Thread cherry tomatoes onto skewers.
Step 2 — Pre-treat dense vegetables
If using carrots or sweet potato, blanch in salted boiling water for 3–4 minutes first, then drain and pat dry. This ensures the inside cooks through before the outside burns on the grill.
Step 3 — Make the marinade
Whisk together the olive oil, minced garlic, lemon juice, lemon zest, balsamic vinegar, Dijon mustard, smoked paprika, oregano, thyme, red pepper flakes, salt, and black pepper in a small bowl until fully combined and emulsified.
Step 4 — Marinate the vegetables
Place all prepared vegetables in a large bowl or wide shallow dish. Pour the marinade over and toss well to coat every surface completely. Marinate for a minimum of 30 minutes at room temperature, or up to 4 hours in the refrigerator. Bring refrigerated vegetables back to room temperature before grilling.
Step 5 — Preheat and oil the grill
Preheat your grill for 10–15 minutes with the lid closed until it reaches medium-high heat (around 200–220°C). Just before cooking, brush the grates with a neutral high-smoke-point oil using a folded paper towel held in long tongs.
Step 6 — Grill the vegetables
Shake off excess marinade and place vegetables in a single layer with space between each piece. Do not move them for the first 2–3 minutes. Once they release naturally from the grate, rotate 90 degrees for crosshatch marks. Flip and repeat on the other side. Cooking times: asparagus 3–4 min per side, courgette & peppers 4–5 min per side, mushrooms & aubergine 4–5 min per side, corn 10–12 min total turning every 2–3 minutes.
Step 7 — Rest and finish
Transfer grilled vegetables to a large serving platter. Rest for 3–5 minutes. Drizzle with extra virgin olive oil, scatter over fresh herbs, sprinkle with flaky sea salt, and squeeze fresh lemon juice over everything just before serving.
Notes
✅ Always preheat the grill fully — 10–15 min
with lid closed before adding any vegetables. ✅ Pat vegetables dry after marinating —
excess liquid causes steaming, not charring. ✅ Do not overcrowd the grill grates —
space between pieces is essential for char marks. ✅ Season with flaky salt AFTER grilling,
not before — salt draws out moisture pre-grill. ✅ Pull vegetables slightly underdone —
they continue cooking from residual heat. ✅ Use a grill basket for small vegetables
like cherry tomatoes and mushroom pieces. ✅ Grilled vegetables can be made 2 hours
ahead and kept covered at room temperature. ✅ Leftovers keep in fridge for up to 3 days.
Reheat in oven at 150°C for 8–10 minutes.
Do not microwave — it makes them soggy.
with lid closed before adding any vegetables. ✅ Pat vegetables dry after marinating —
excess liquid causes steaming, not charring. ✅ Do not overcrowd the grill grates —
space between pieces is essential for char marks. ✅ Season with flaky salt AFTER grilling,
not before — salt draws out moisture pre-grill. ✅ Pull vegetables slightly underdone —
they continue cooking from residual heat. ✅ Use a grill basket for small vegetables
like cherry tomatoes and mushroom pieces. ✅ Grilled vegetables can be made 2 hours
ahead and kept covered at room temperature. ✅ Leftovers keep in fridge for up to 3 days.
Reheat in oven at 150°C for 8–10 minutes.
Do not microwave — it makes them soggy.