Hearth Charred Veg (Printable)
Seasonal veggies lightly charred for smoky, caramelized flavor as a vibrant side or plant-forward main.
# What You’ll Need:
→ Vegetables
01 - 1 large red bell pepper, seeded and quartered
02 - 1 medium zucchini, cut into thick rounds
03 - 1 small eggplant, sliced into 1/2-inch pieces
04 - 8 oz mushrooms, halved
05 - 1 red onion, cut into wedges
06 - 1 bunch asparagus, trimmed
→ Marinade
07 - 3 tablespoons olive oil
08 - 1 tablespoon balsamic vinegar
09 - 2 cloves garlic, minced
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
14 - Lemon wedges, for serving
# How-To Steps:
01 - In a large bowl, whisk together olive oil, balsamic vinegar, garlic, smoked paprika, sea salt, and black pepper until combined.
02 - Add all prepared vegetables to the marinade and toss thoroughly to ensure even coating.
03 - Heat the grill or grill pan to medium-high temperature, readying it for charring.
04 - Arrange vegetables directly on the grill and cook for 3 to 5 minutes per side, turning occasionally until they develop a smoky char and become tender.
05 - Transfer charred vegetables to a serving platter, sprinkle with chopped parsley, and accompany with lemon wedges.
# Expert Advice:
01 -
- This recipe feels like sharing a secret with a friend: transformation of humble veggies into something unforgettable
- It quickly became a favorite because it’s both simple and impressive in flavor
02 -
- Char your vegetables over medium-high heat so they cook through without burning—patience makes perfect here
- Discovering the balsamic vinegar in the marinade was a game changer for adding depth and a touch of tang
03 -
- Use fresh garlic and good quality olive oil for the most vibrant marinade flavor
- Grilling on direct heat first then moving to indirect prevents burning while achieving perfect tenderness