These Grilled Vegetables are smoky, tender-crisp, and packed with flavor. You get those beautiful grill marks, a simple garlic-herb seasoning, and a mix of colors that makes any plate feel fresher. They’re perfect for weeknight dinners, backyard cookouts, and easy meal prep.
Introduction
If you want a side dish that works with almost anything, Grilled Vegetables is it. They’re a total crowd-pleaser because they’re simple, healthy, and taste like summer. Plus, you can use whatever vegetables you have in the fridge.
The standout trick is cutting everything to similar thickness and using a quick marinade with oil and acidity. That helps vegetables cook evenly and keeps them from drying out. Once you try these Grilled Vegetables, you’ll start grilling extra on purpose just for leftovers.
Why You’ll Love This Grilled Vegetables
- Easy side dish: Simple prep and quick cook time.
- Smoky and flavorful: Grill marks plus seasoning makes veggies taste amazing.
- Healthy & satisfying: Colorful veggies add fiber and freshness.
- Customizable: Use whatever vegetables you love.
- Great for meal prep: Leftovers are perfect in bowls, wraps, and salads.
Ingredients for Grilled Vegetables
Vegetables (pick 4–6)
- Zucchini (2): Slices grill fast and stays tender.
- Swap: Yellow squash.
- Bell peppers (2): Adds sweetness and color.
- Red onion (1): Turns sweet and smoky.
- Swap: Sweet onion.
- Mushrooms (8 oz): Soaks up seasoning and grills beautifully.
- Asparagus (1 bunch): Quick-cooking and crisp-tender.
- Swap: Green beans in a grill basket.
- Optional: Corn on the cob (2): Adds a sweet, smoky bite.
Marinade
- Olive oil (1/4 cup): Helps prevent sticking and adds richness.
- Balsamic vinegar (2 tbsp): Adds tang and helps flavor soak in.
- Swap: Red wine vinegar or lemon juice.
- Garlic, minced (2 cloves): Adds savory flavor.
- Dried oregano (1 tsp): Classic herby note.
- Swap: Italian seasoning.
- Salt (1 tsp) + black pepper (1/2 tsp): Season to taste.
Finish
- Lemon wedges: Brightens the flavor right at the end.
- Chopped parsley (2 tbsp, optional): Fresh topping.
How to Make Grilled Vegetables
- 1. Preheat your grill (or grill pan) to medium-high heat. You want it hot enough to get marks quickly.
- 2. Slice vegetables into even thickness (about 1/2 inch for zucchini and peppers). Cut onion into wedges that stay together.
- 3. Whisk olive oil, vinegar, garlic, oregano, salt, and pepper in a large bowl.
- 4. Toss vegetables in the marinade until lightly coated. Let sit 10 minutes while the grill heats.
- 5. Grill vegetables in a single layer:
- Zucchini and peppers: 3–4 minutes per side
- Onion wedges: 4–5 minutes per side
- Mushrooms: 3–4 minutes per side
- Asparagus: 2–3 minutes per side
Cook until you see grill marks and the veggies are tender-crisp. If your grill is crowded, cook in batches.
- 6. Finish with a squeeze of lemon and a sprinkle of parsley. Taste and add a pinch more salt if needed.
Tips for Perfect Grilled Vegetables
- Cut evenly: Even pieces cook at the same speed.
- Don’t drown them in oil: Light coating is enough—too much can flare.
- Use a grill basket for small pieces: Helps prevent slipping through grates.
- Keep heat steady: Medium-high gives char without burning.
- Season after grilling: A final pinch of salt makes flavors pop.
Variations & Substitutions
- Spicy twist: Add a pinch of red pepper flakes to the marinade.
- Italian-style: Add 2 tbsp grated parmesan-style topping after grilling.
- Smoky BBQ: Swap vinegar for 1 tbsp barbecue sauce plus 1 tbsp lemon juice.
- Herb swap: Use chopped fresh basil or cilantro after grilling.
- Leftover idea: Chop and toss into pasta, grain bowls, omelets, or wraps.
Storing & Reheating
Store Grilled Vegetables in the fridge for up to 4 days in an airtight container.
Reheat in a skillet over medium heat for 3–5 minutes, or warm in the oven at 375°F for about 8 minutes.
Freezing is possible for up to 2 months, but the texture will be softer after thawing. They’re best used in soups, sauces, or bowls after freezing.
Serving Suggestions & Pairings
- Serve alongside burgers, chicken, steak, or fish.
- Add to pasta with olive oil and parmesan-style topping.
- Pile onto sandwiches or wraps for extra flavor.
- Great for meal prep bowls with rice and a simple sauce.
Reader Review: “These grilled vegetables came out perfectly smoky and not soggy. The lemon at the end made them taste so fresh!”
If you make these Grilled Vegetables, leave a rating and comment! What’s your favorite vegetable to grill—zucchini, peppers, or mushrooms?
Print
Grilled Vegetables (Best Ever, Easy, Smoky)
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
These grilled vegetables are smoky, tender-crisp, and perfectly seasoned—an easy side dish for any cookout.
Ingredients
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
1 red bell pepper, cut into large pieces
1 red onion, cut into thick rounds
8 ounces mushrooms
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Instructions
Preheat grill to medium-high heat.
Toss vegetables with olive oil, balsamic, salt, pepper, Italian seasoning, and garlic powder.
Grill 3 to 5 minutes per side (mushrooms 6 to 8 minutes total) until charred and tender-crisp.
Serve warm.
Notes
No grill: Use a grill pan on the stovetop.
Add flavor: Finish with a squeeze of lemon or sprinkle of Parmesan.
Tools: Grill, tongs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side
- Method: Grilling
- Cuisine: American