Perfectly charred grilled vegetables that are tender and full of flavor. The best summer side dish that can be ready in 20 minutes or less!
Grilled vegetables are one of my favorite side dishes to enjoy during the summer time. They are super simple to make and can be done in less than 20 minutes. Plus they’re full of flavor and taste perfectly charred and delicious.
Feel free to use whatever veggies and seasonings you have on hand. The marinade is simple and really lets the natural flavors of the grilled vegetables shine through. You can add fresh herbs to the oil mixture as well.
Whenever we’re grilling vegetables, I love to make the rest of our dinner on the grill as well. I’ll either add on some grilled chicken, hamburgers or grilled salmon, as well as some grilled fruit kabobs. Talk about the ultimate summer meal!
What veggies can you BBQ?
You can pretty much grill any vegetable you like. I’ve listed out some of my favorites below, but feel free to add in any extras that you prefer like grilled sweet potatoes.
- Corn on the cob: When making grilled corn, you can either wrap in foil or place right on top of the grill.
- Asparagus: Place in foil, basket or you can also place the asparagus onto 2 skewers to make them easier to flip. You can also make grilled asparagus directly on the grill.
- Sliced peppers: Cut the bell peppers and then remove any extra seeds.
- Mushrooms: You can slice these in half or grill them whole if you prefer.
- Onions: Cut the onion into wedges or slices. Red or white sweet onions both taste delicious.
- Green beans: Place whole green beans in foil or on basket to grill.
- Squash: Zucchini or yellow squash both work great. Just make sure not to slice them too thin, or they’ll fall apart when grilling.
Seasoning + marinade
There are plenty of ways to season grilled vegetables. I typically stick with the same marinade and swap out the fresh herbs based on what I have on hand or in the garden. The marinade is made of olive oil, balsamic vinegar, garlic powder, salt, pepper and chopped fresh herbs like basil, parsley, rosemary or thyme.
Feel free to make it your own by adding in a dash of cayenne or a sprinkle of Italian seasoning. The once the veggies are done, add even more flavor by drizzling them with balsamic glaze, lemon tahini dressing or a homemade basil pesto. You can even make fajita veggies on the grill by using fajita seasoning instead.
4 ways to grill vegetables
There are several different ways to grill vegetables. You can grill them in foil, on skewers, use a grill basket or place them directly on the grill. You can’t go wrong with any of these methods, so it’s all about what works best for you. They taste delicious each way!
- Foil method. Grilling vegetables in foil is super easy and requires hardly any cleanup. Simply place the seasoned veggies in the center of a large piece of foil. Then pull the 2 longer sides in and roll down. Then fold in the other 2 sides. Place the foil packet directly on top of the grill and cook until tender, about 15-20 minutes.
- Grill basket. The grill basket is great for smaller chopped veggies. Simply place the seasoned vegetables in the basket and then place basket directly on the grill. Make sure to gently stir about every 3 minutes. Cook for about 10-12 minutes, or until they become tender and lightly charred. Remove basket from grill and serve!
- Skewers. Vegetable skewers are great to make when grilling long and skinny vegetables like asparagus. It makes it so much easier to flip them, especially when they start to get a little tender. Simply add the veggies to skewers, then place directly on top of the grill. Once they begin to get a little charred, flip and cook on the other side for a few more minutes.
- Directly on the grill. Larger vegetables are perfect for cooking directly on the grill. They get a great charred flavor and those wonderful grill marks. Simply place your veggies on top of the grill and flip once they begin to get grill marks (this will be after a few minutes). Then cook an additional 2 minutes on the other side.
- Clean your grill. Before getting started, make sure to clean and oil your grill grates. This helps prevent the vegetables from sticking to the grill.
- Evenly slice your veggies. Slice them into pieces that are similar in size and thickness, so that they cook at the same rate.
- Add oil. No matter how you season or marinate your veggies, make sure there is an oil base. Not only does it prevent them from sticking to the grill, but it also helps the seasonings stick onto the vegetables.
- Flipping halfway. When grilling skewers or directly on the grill, make sure to flip the vegetables halfway through (or as soon as they get nice grill marks). If using a grill basket, you’ll want to stir the veggies every few minutes so that all sides cook evenly.
- How to tell when done. Remove the vegetables from the grill when they are tender and have those beautiful charred grill marks on both sides. You don’t want to over cook them, so make sure to keep a close eye. The last thing you want are overcooked, mushy vegetables!
What to serve with grilled vegetables
This delicious side dish goes with just about anything. Serve with a juicy hamburger, in an easy pasta salad or even over a bed of rice with a tangy balsamic glaze drizzled on top. They taste amazing no matter how you serve them.
- Meat. Grill your meat at the same time you grill the veggies. I especially love grilled chicken, turkey burgers and steak kabobs.
- BBQ. Any dish with tangy BBQ sauce is the perfect compliment to this side dish, whether it’s a BBQ pork sandwich, slow cooker ribs or a grilled BBQ chicken.
- Salad. Adding fresh grilled vegetables is the perfect way to bulk up a salad. These taste amazing on a Mediterranean quinoa salad, fajita salad or a big chopped salad.
- Summer sides. Is it even summer without all of the delicious potluck sides? Serve these alongside a few of the classics, like potato salad, coleslaw or a fresh caprese salad.
More ways to cook vegetables:
- Oven roasted vegetables
- Steamed vegetables
- Slow cooker carrots
- Microwave corn on the cob
- Stovetop green beans
- 2 bell peppers , sliced into large strips
- 2 zucchini , sliced lengthwise
- 1 yellow squash , sliced into rounds
- 2 cups green beans , trimmed
- 1-2 cups large mushrooms , sliced in half
- 12 asparagus , trimmed
- 1 onion , sliced or quartered
- Clean and oil the grill grates. Preheat the grill to medium-high heat.
- Whisk together the olive oil, balsamic, garlic powder, salt, pepper and fresh herbs.
- Place veggies in a large bowl. Pour the oil mixture over the vegetables and gently toss until combined. You may also brush the marinade directly on top of the vegetables if preferred.
Cooking directly on the grill:
- Place larger veggies directly on the grill. Flip after a couple minutes, once they begin to have grill marks. Then cook an additional 2 minutes on the other side.
Grilled vegetables in foil:
- For smaller vegetables like green beans, place in a foil packet. Place the veggies with the oil and seasoning in the center of a large piece of foil. Then pull the 2 longer sides in and roll down. Then fold in the other 2 sides. Place the foil packet directly on the grill. Cook about 15-20 minutes, or until tender.
Grilled vegetables in basket:
- Place the vegetables in the basket and then place directly on the grill. Gently stir every 3 minutes. Remove basket from the grill after about 10-12 minutes, or once they become tender and lightly charred.
- Serve while warm. Salt and pepper, to taste.
- Corn on the cob (you can wrap in foil or place directly on the grill)
- Asparagus (place in foil, basket or you can also place the asparagus onto 2 skewers to make them easier to flip)
- Sliced bell peppers
- Onion wedges or slices
- Green beans (in foil or as basket)
- Sliced zucchini or squash
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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