Summer is the perfect time to enjoy grilled vegetables.
Mix and match your favorite summer veggies, toss in a zesty marinade, and grill on the BBQ until tender-crisp!
This recipe makes the best side dish or healthy snack!
Best Vegetables for Grilling
This grilled vegetable recipe produces perfectly grilled vegetables with lightly charred edges and a sweet, smoky flavor.
- sliced zucchini
- bell peppers
- mushrooms
- onion
- asparagus
- tomatoes
- eggplant
- mushrooms
Ingredients for Grilled Veggies
Vegetables – Choose a variety of fresh vegetables from the list above or use what’s your fridge. If using firm veggies they can be slightly pre-cooked (like potatoes, carrots, or cauliflower).
Seasoning Mix – This flavorful sesoning mix adds flavor to the veggies. Once cooked, I love to sprinkle with fresh herbs from the garden like basil, parsley, or cilantro.
How to Grill Vegetables
Grilled vegetables are super easy to make and are full of delish flavor!
- Toss prepared vegetables in seasoning mix on a rimmed baking sheet.
- Grill veggies on a preheated grill, in a grilling basket, or on a grill mat until cooked to the desired doneness.
- Garnish with fresh herbs or lemon wedges, if desired. Serve warm.
Fast and flavorful, grilled vegetables can be cooked on the grill next to steak, salmon, shrimp skewers, or chicken. Easy peasy!
Tips for Perfect Grilled Veggies
- Timing: For the best results, be sure to toss or turn vegetables frequently as some will cook faster than others. Set cooked ones aside and when they are all cooked, you can wrap them in foil and keep them warm on the grill or in the oven until ready to use.
- Serving: Sprinkle finished vegetables with parmesan cheese or fresh herbs before serving. You can also drizzle them with chimichurri or pesto.
- Meal Prep: Grill up an extra batch or two and enjoy them as an addition to salads, stir them into pasta sauce or serve as wraps for weekday lunches.
- Leftovers: Keep leftover grilled vegetables in an airtight container for up to 4 days.
More Grilled Vegetable Recipes
Did your family enjoy these Grilled Veggies? Be sure to leave a rating and a comment below!
Grilled Vegetables
Equipment
Ingredients
Vegetables
- 1 medium zucchini sliced diagonally, ½" thick
- 1 small red onion cut into wedges
- 1 red bell pepper or orange, cut into 1" wide strips
- 8 ounces large fresh mushrooms halved
- 1 bunch asparagus trimmed
- 4 Roma tomatoes or 8 campari tomatoes
Seasoning Mix
- 2 tablespoons olive oil
- 1 tablespoon melted butter
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic minced
- ¼ teaspoon salt more to taste
- ¼ teaspoon black pepper
- thinly sliced fresh basil leaves for serving, optional
Instructions
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Preheat grill to medium-high heat, about 375°F-400°F.
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Place prepared vegetables in a large bowl or on a rimmed baking sheet.
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Add the seasoning mix and toss well to coat.
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Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).
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Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.
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Garnish with additional fresh herbs if desired. Serve warm.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
Diet Vegetarian
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Serve with the Ribeye recipe. Fresh tasty and visually beautiful!!
That sounds like the perfect meal Kathy! I am so glad you enjoyed this recipe!