A delightful mix of grilled vegetables marinated in a tangy and savory sauce, perfect for any barbecue occasion.
Wash all the vegetables thoroughly under running water.
Use a vegetable brush to remove any dirt from the skins of the vegetables.
Cut the zucchini, eggplant, and bell peppers into bite-sized pieces. Leave the cherry tomatoes whole.
Try to keep the pieces uniform in size for even cooking.
In a bowl, whisk together the olive oil, lemon juice, soy sauce, minced garlic, and black pepper.
Taste the marinade and adjust the seasoning to your preference.
Pour the marinade over the chopped vegetables and mix well to coat evenly.
Let the vegetables marinate for at least 30 minutes for better flavor.
Preheat the grill to medium-high heat. Place the vegetables on the grill using a grill basket or skewers.
Oil the grill grates to prevent sticking.
Grill the vegetables for about 10 minutes, turning occasionally, until they are tender and slightly charred.
Keep an eye on the vegetables to avoid burning.
Transfer the grilled vegetables to a serving platter and serve immediately.
Garnish with fresh herbs like parsley or basil for added flavor.
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