Grilled Vegetables with Smoky Paprika Aioli
These Grilled Vegetables are a summertime staple! Summer's bounty gets the smoky treatment after being marinated in a tangy sauce. Serve as an appetizer or side with a smoky aioli.
Ingredients
For the marinade:
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced or grated
- 1/2 cup olive oil
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
For the vegetables:
- 1 large Zucchini, sliced into rounds
- 3-4 bell peppers, sedded and sliced into large pieces
- 4 portobello mushrooms, wiped clean and halved
For the smoky aioli:
- 1/2 cup mayonnaise
- 1/2 tsp smoked paprika
- 1 clove garlic, minced or grated
Instructions
- Add ingredients for the marinade to a large bowl. Add prepared vegetables and toss to completely coat. Cover and allow to sit at room temperature for 30 minutes. You can refrigerate up to 4 hours in advance if needed.
- When ready, preheat your grill to about 400ยบ.
- Add vegetables to the grill, allowing to char on each side, turning them every so often. Most vegetables should take just 5 minutes to grill. If you prefer more bite, remove them from the heat a little earlier.
For the smoky aioli:
- As the vegetables grill, prepare the smoky aioli. Combine the mayonnaise with the smoked paprika and garlic. Stir completely to combine.
- You can choose to refrigerate the vegetables after they've slightly cooled if you won't be serving them for some time. Otherwise, serve them at room temperature with the smoky aioli!