Valentina Ablaev
It’s not summer without this grilling vegetables recipe! Colorful blend of veggies marinated and grilled to charred perfection. Grilled vegetables make a great side dish to add to any meal, and this is the best way to prepare them!
We love classic roasted vegetables, as well as grilled zucchini, but this grilled vegetable recipe is even better! This simple recipe is an excellent way to boost the vitamins in your meal, especially during grilling season.
Why You’ll Love This Recipe
This recipe is perfectly customizable, meaning you can choose your favorite veggies to grill. Add color to your plate and use up those leftover vegetables that are taking up space in your fridge!
What Vegetables to Grill?
You can use just about any favorite vegetables when grilling, but here are our favorites:
- Zucchini – large zucchini sliced at an angle to create ovals. You can also use yellow squash to add color!
- Mushrooms – small mushrooms can be kept whole or cut in half if large.
- Red onion – peeled and cut into squares.
- Bell pepper – we use red bell pepper, but you can use various colors for a beautiful presentation.
- Marinade – olive oil with salt, black pepper, garlic powder, onion powder, and paprika.
Pro tip: When cutting vegetables, you want to keep them equal in size for even cooking.
See the recipe card below for a complete list of ingredients and quantities.
Grilling Vegetables Recipe
Here are step-by-step instructions for easy grilled veggies:
- Prep veggies. Wash and chop vegetables accordingly. Add the veggies to a large bowl.
- Marinate. In a small bowl, mix all the marinade ingredients. Pour the marinade onto the vegetables and toss.
- Grill. Heat the grill to medium-high heat and add the veggies to the grill in a single layer. Heat for 8-10 minutes, flipping halfway or until cooked through.
Grilling Time & Temp:
When grilling vegetables, it’s all about proper heat and timing!
- Heat the grill to 400-425°F before adding the veggies to get a crispy exterior.
- Thicker slices of veggies should be grilled for 8-10 minutes, but thin slices only need about 4 minutes!
Expert Tips fro Grilling Vegetables:
- Make skewers: Add the sliced vegetables to wooden skewers to create veggie skewers! When grilling with wooden skewers, always soak the skewers in water for at least an hour.
- Add chicken: Make grilled chicken and vegetable skewers by adding cubed chicken to the vegetables.
Serving Suggestions
- Mediterranean dinner: These grilled veggies are great to serve with homemade chicken shawarma for the perfect, healthy dinner.
- Classic bbq: Serve grilled veggies along bbq chicken and a simple macaroni salad for the perfect bbq meal.
- Garnish: Finish the veggies with a homemade chimichurri sauce for the best flavor combo!
Grilling Vegetables Recipe FAQ’s
We love zucchini, bell peppers, mushrooms, and onions because they’re juicy and tender. However, you can get creative and use any of your favorite vegetables.
Marinating the veggies will bring out the best flavor, but it’s unnecessary.
A simple seasoning blend of salt, pepper, garlic, onion, and paprika is all you need. However, your favorite seasonings will be just fine.
Store & Reheat
- Storage. Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat. Warm the leftovers in a pan over medium heat.
- Freeze. We don’t recommend freezing these grilled vegetables.
More Grilling Recipes
If you enjoyed this vegetable recipe, be sure to try our other grilling recipes; here are some of our favorites:
If you tried this grilling vegetables recipe or any other recipe on my website, please leave a star rating and let us know how it went in the comments below – we appreciate it!
Grilling Vegetables Recipe
Ingredients
- ½ lb zucchini ½” slices
- 6 oz white mushrooms whole
- 1 medium red onion quartered
- 1 medium red pepper sliced into four or five
- Grilled vegetables marinade-
- 1/4 cup oil
- 1 tsp salt
- ½ tsp ground black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp ground paprika
Instructions
- Prep vegetables by chopping them accordingly.
- Whisk oil, salt, pepper, garlic powder, onion powder, and paprika in a small bowl.
- Add the vegetables into a large bowl and pour marinade on top. Toss to incorporate and marinate for 30 minutes.
- Heat the grill and arrange the veggies on the grill grates. Cook for 8-10 minutes, flipping halfway.
- Add the veggies to a serving bowl and garnish with fresh herbs to serve.
Notes
- Make skewers. Add the veggies to wooden skewers to create veggie skewers! To use wooden skewers, soak them in water for at least an hour before grilling to prevent burning.
- Refrigerate the leftovers in an airtight container for 3-5 days.
- Warm up the leftovers in a pan over medium heat.
- Don’t skip the marinade! It is worth the extra effort to give the veggies flavor.
