Grilling with Herbs

Dana Nichols

Summertime is grillin’ time.

I think most San Antonians would agree that summertime is grillin’ time. Steaks, ribs, chicken, sausage, burgers and shrimp all end up on the grill at some point each summer. My husband Rick is the grill master for the protein portion of our meal, but I’m in charge of the sides, sauces, rubs and marinades. One of my favorite grilling combos is this veggie mix marinated with fresh herbs in lemon, olive oil and white wine.

This recipe will generously serve four. This is a forgiving recipe as you can double it, half it and make it your own with your favorite herbs and veggies.

Lemony-Herb Marinated and Grilled Veggies

Ingredients for marinade

  • 1 cup fresh squeezed lemon juice
  • ½ cup olive oil
  • ½ cup white wine
  • 2 tablespoons Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 head garlic, smashed and finely chopped
  • Fresh handfuls of French thyme, oregano, sage, marjoram, mint, all chopped
  • 2 sprigs of French or Spanish lavender
  • 3 bay leaves (tender new growth if possible)

*If you don’t have fresh herbs from your garden you can use dried versions.

Method

Mix all ingredients together in a large mixing bowl.

Ingredients for veggie mix

  • 2 cartons button mushrooms, stemmed and washed
  • 2 red bell peppers, seeded and thinly sliced
  • 2 poblano peppers, seeded and thinly sliced
  • 1 red onion, thinly sliced
  • 10-16 garlic cloves, peeled
  • 1 large lemon, thinly sliced
  • 1 carton grape tomatoes
  • 1 bunch green onions, cleaned and cut into 5-inch lengths

Method

  • Toss first six ingredients in a large bowl. Add to the marinade and let sit at room temperature for one hour.
  • Lightly oil two grill pans. Divide the marinated veggies between the two pans. Grill veggies until they begin to soften.
  • Add tomatoes and green onions. The veggies are ready when slightly blackened here and there.
  • Serve with the protein of your choice or a generous slice of crusty bread.

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