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Grilled Seasonal Vegetables with Infused Oils - A Family Feast

Infused Oils

The Method for making any infused oil is the same – just plan for 1 cup oil to 2 tablespoons spice.

Yield: 1 cup 1x
Prep: 5 minsCook: 5 minsTotal: 10 minutes


For the Hot Hungarian Paprika Infused Oil

For the Thyme Infused Oil

  • One cup good quality extra virgin olive oil
  • 2 Tablespoons McCormick Gourmet Thyme (Thyme Leavesone !important; margin:0px !important;” /> or Ground Thymeone !important; margin:0px !important;” />)

For the Mixed Spice Infused Oil


  1. In a small saucepan, bring your choice of oil and spice(s) just to bubbling, then immediately remove from the heat and cool.
  2. Once cool pour through fine mesh strainer lined with cheese cloth and then store refrigerated for up to a month. Bring to room temperature before use.
  3. To grill your vegetables, preheat your grill to a very high temperature. Brush infused oil on the vegetables. Then grill until tender (some vegetables will cook more quickly than others so keep a close eye on each as they cook and remove when tender).

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