Good Morning America Recipes

Marinated Grilled Vegetables

Rocco DiSpirito Fires Up the Grill

GMA Recipes
Difficulty: Easy
Cook Time: min

Ready to fire up the grill for the Memorial Day holiday? Veggie lovers will want to try the Marinated Grilled Vegetables.


  • 1-inch piece fresh ginger, peeled and smashed
  • 2 cloves garlic, minced
  • 1 tablespoon parsley, chopped
  • 1/3 cup red wine vinegar
  • 1 1/2 cups olive oil
  • Salt and freshly ground pepper, to taste
  • 2 red bell peppers, halved and seeded
  • 2 yellow bell peppers, halved and seeded
  • 3 zucchini, halved length-wise
  • 3 yellow squash, halved length-wise
  • 3 red onions, cut into 1-inch rings crosswise
  • 2 bunches scallions, roots trimmed and greens trimmed one inch
  • Cooking Directions

    In a very large bowl, combine the ginger, garlic, parsley, vinegar and olive oil and season with salt and pepper. Set aside 1/2 cup of the marinade. Season the vegetables with salt and pepper and toss well to combine. Let the vegetables marinate about 1 hour.

    Preheat the grill. When it is too hot to hold your hand six inches above the grill for more than 5 seconds, it's ready. Grill the vegetables until charred and tender, about 8 minutes for zucchini, squash and scallions, 10 minutes for peppers and 15 minutes for the red onions.

    Transfer the vegetables to a large serving platter and drizzle with the reserved marinade. Serve at warm or room temperature.

    Recipe courtesy of Rocco Dispirito.

    Recipe Summary

    Main Ingredients: ginger, garlic, vegetables

    Course: Side Dish, Vegetable

    More Info: Vegetarian

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