Piri-Piri Grilled Vegetables Herb (Print View)

Colorful vegetables grilled with piri-piri and served with a fresh herb sauce. Great for mains or sides.

# Components:

→ Vegetables

01 - 1 large red bell pepper, seeded and quartered
02 - 1 large yellow bell pepper, seeded and quartered
03 - 1 medium zucchini, sliced into 0.5-inch thick rounds
04 - 1 medium eggplant, sliced into 0.5-inch thick rounds
05 - 1 red onion, cut into wedges
06 - 200 grams button mushrooms, halved

→ Piri-Piri Marinade

07 - 3 tablespoons olive oil
08 - 2 tablespoons fresh lemon juice
09 - 2 cloves garlic, minced
10 - 1-2 fresh red chilies, finely chopped (seeds removed for reduced heat)
11 - 1 teaspoon smoked paprika
12 - 0.5 teaspoon dried oregano
13 - 0.5 teaspoon sea salt
14 - 0.25 teaspoon black pepper

→ Herb Sauce

15 - 0.5 cup fresh parsley leaves
16 - 0.5 cup fresh cilantro leaves
17 - 2 tablespoons fresh chives
18 - 1 clove garlic
19 - 2 tablespoons fresh lemon juice
20 - 4 tablespoons olive oil
21 - 0.25 teaspoon salt
22 - 0.25 teaspoon black pepper

# Directions:

01 - In a spacious mixing bowl, combine all Piri-Piri marinade components. Whisk thoroughly until fully integrated.
02 - Introduce the prepared vegetables to the seasoned marinade. Toss gently to ensure even coating. Allow to marinate for a minimum of 15 minutes.
03 - While the vegetables are marinating, combine all herb sauce ingredients in a blender or food processor. Process until a smooth consistency is achieved. Adjust seasoning as needed.
04 - Preheat your outdoor grill or indoor grill pan to a medium-high heat setting.
05 - Grill vegetables in batches, turning periodically for even charring and tenderness. Anticipate approximately 3-4 minutes per side.
06 - Artfully arrange the grilled vegetables on a serving platter. Drizzle generously with a portion of the herb sauce, and serve the remaining sauce on the side for additional dipping or drizzling.

# Expert Advice:

01 -
  • Ready in just 35 minutes for a quick weeknight option
  • Creates restaurant-quality flavor with simple ingredients
  • Perfect for using seasonal summer vegetables
  • Versatile enough to complement any protein or enjoy as a vegetarian main
02 -
  • The vegetables can be marinated up to 8 hours in advance for deeper flavor
  • This dish contains only 185 calories per serving while providing 16g of nutritious carbohydrates
  • The recipe is naturally vegan, gluten-free, and free of major allergens
  • The vibrant colors make this perfect for entertaining
03 -
  • For the most impressive char marks, resist the urge to move vegetables frequently on the grill. Place them down and leave them undisturbed for at least 2-3 minutes before checking.
  • If using wooden skewers for smaller vegetables, soak them in water for 30 minutes before grilling to prevent burning. Metal skewers eliminate this step and conduct heat to help cook vegetables from the inside.
  • The herb sauce can be customized with whatever herbs you have on hand. Mint makes a cooling addition in summer, while rosemary adds earthiness in winter versions of this dish.

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