Grilled Italian Vegetables

"These are delicious done on the barbecue!"
photo by a user photo by a user
Ready In:




  • In a large bowl, combine basil, garlic, red pepper flakes, salt, pepper and oil; mix well.
  • Add zucchini, bell peppers, onion and cherry tomatoes; toss to coat well.
  • Cover; chill vegetables, tossing occasionally, for at least 1 hour or for up to 3 hours.
  • Prepare grill or preheat broiler.
  • Remove vegetables from marinade.
  • Reserve marinade remaining in bowl.
  • Thread four 12-inch metal skewers alternately with the vegetables, beginning and ending with a cherry tomato.
  • Brush vegetables with the reserved marinade.
  • Place skewers on grill rack or broiler pan.
  • Grill or broil vegetables 5 inches from heat, turning once, until slightly charred and tender, about 15 minutes.
  • Serve hot or at room temperature.

Questions & Replies

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  1. Great taste and so easy to make. The red pepper flakes give the vegetables a little zip without being overpowering. I used extra garlic since we like it. I made 2 zucchini, 1 red pepper, 1 onion and a container of mushrooms on a barbecue pan. Next time I will make a bit more marinade since there was none left to reserve. Thanks for a great recipe
  2. I mixed the marinade up in my awesome smoothie machine and it turned out kinda thick so added some chicken stock. With doubling the marinade recipie I ended up with a lttle over a cup of marinade. The veggies I had on hand were zucchini, onions, carrots (steamed those for a few min), cauliflower, and green peppers. Tossed those with 1/4 cup of the marinade and a little extra salt and let sit for about an hour. I also brushed the marinade on a both sides of a portabella. The veggie mix I cooked on the gas grill using a preforated topper until a bit browned and tender. I put the portabella on over medium heat and grille abt 4-5 min per side. I spread a thin layer of crema over the mushroom after it was off the grill. Served with a little baked sweet potatoe topped with 1 tsp of apple butter. Around 350 calories for a fillling dinner and I have veggies left over for at least 3 meals this week. I also have more than a cup of marinade left over. <br/><br/>Tanks for your recipie.
  3. I used the veggies that I had on hand: multicolored mini peppers, cut in half, Asian eggplant, cut in rounds, and zucchini. The marinade was great, we loved the basil. I 'm thinking next time, we might add a bit of baslamic vinegar.
  4. Fantastic! Instead of threading on skewers I cooked mine in the wok attached to our BBQ. The red pepper flakes add just the right amount of zing...a perfect addition to our BBQ thanks for sharing!
  5. Marvelous way to appreciate summer's bounty. Loved the heavy use of basil. I got too impatient and took these off the grill too quickly. They were much better when I put them back on and allowed them to cook completely.



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