Name: Grilled Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 3 Tablespoons olive oil; 1 Tablespoon balsamic vinegar; 1/2 teaspoon salt (, more to taste); 1/2 teaspoon garlic powder; 1/4 teaspoon pepper; 1 Tablespoon chopped fresh herbs; 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 )

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!

When it comes to summer side dishes, grilled vegetables are a top pick. They’re quick, easy and taste absolutely delicious. Plus they’re healthy too! Some of my other favorite summer sides are cucumber tomato salad, broccoli salad with bacon, corn and tomato salad and southwest quinoa salad.

Best grilled vegetables

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 vegetables and seasonings you have on hand. You can add fresh herbs to the oil mixture as well. The marinade is simple and really lets the natural flavors of the grilled vegetables shine through.

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 or hamburgers, as well as some grilled fruit kabobs. Talk about the ultimate summer meal!

What vegetables can you BBQ?

When it comes to grilling veggies, 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.

Below are some of the best vegetables to grill:

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
Mushrooms
Onion wedges or slices
Green beans (in foil or on basket)
Sliced zucchini or squash

Seasoning for grilled vegetables

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. The marinade is made of olive oil, balsamic vinegar or glaze, garlic powder, S&P and chopped fresh herbs like basil, parsley, rosemary or thyme. Simple, flavorful and delicious!

How to grill vegetables

There are several different ways to cook vegetables on the grill. 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!

Grilled vegetables in foil

Grilling vegetables in foil is super easy and requires hardly any cleanup. Simply place the seasoned vegetables 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 and cook until tender, about 15-20 minutes.

Vegetable grill basket

The grill basket is great for smaller chopped vegetables. 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 grilled vegetables become tender and lightly charred. Remove basket from grill and serve!

Grilled vegetable kabobs

Kabobs 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 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 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.

What to serve with grilled vegetables?

Meat: Grilled chicken, steak, hamburgers, turkey burgers, shish kabobs
BBQ: Ribs or brisket
Salad: Greek salad, chopped salad, strawberry spinach salad, Italian salad
Summer sides: Pasta salad, potato salad, coleslaw, macaroni salad
Fruit: Grilled fruit kabobs, honey lime fruit salad, grilled pineapple salsa

More fresh veggies:

Grilled Vegetables Recipe

Course: Side Dish

Cuisine: American

Keyword: grilled vegetables, how to grill vegetables, recipe for grilled vegetables, vegetables on the grill

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

Calories: 123

Author: Jamielyn Nye

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!

Print Recipe Rate this Recipe

Ingredients

Seasonings:

3 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1/2 teaspoon salt , more to taste
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 Tablespoon chopped fresh herbs

Vegetables:

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

Instructions

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 vegetables in a large bowl. Pour the oil mixture over the vegetables and gently toss until combined.

Cooking vegetables directly on the grill:

Place larger vegetables 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 vegetables 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 vegetables become tender and lightly charred.
Serve while warm. Salt and pepper, to taste.

Notes

To make your own balsamic glaze, try this recipe.

Note: nutrition info will vary depending on which vegetables you use.

Best vegetables to grill:

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
Mushrooms
Onion wedges or slices
Green beans (in foil or as basket)
Sliced zucchini or squash