Grilling vegetables is one of the simplest and most delicious ways to bring out their natural sweetness and smoky flavor. Whether you’re a seasoned grill master or a beginner, this best grilled veggies recipe will become your go-to method for preparing vibrant, nutrient-packed side dishes that complement any meal.
From crisp bell peppers and tender zucchini to earthy mushrooms and juicy cherry tomatoes, the variety of vegetables you can grill is endless — and each one takes on a unique, mouthwatering taste when kissed by the grill’s flames.
What makes this recipe truly special is its versatility. You can tailor the marinade and seasoning to your liking, making it perfect for weeknight dinners, summer barbecues, or even meal prep.
Plus, grilled veggies are a healthy, low-calorie option that’s packed with fiber, vitamins, and antioxidants. Ready to fire up your grill and create a colorful, tasty vegetable feast?
Let’s dive into the details!
Why You’ll Love This Recipe
This grilled vegetable recipe is beloved for several reasons. Firstly, it’s incredibly easy and quick to prepare, requiring minimal ingredients and straightforward steps.
The marinade of olive oil, garlic, and herbs enhances the natural flavors without overpowering them, resulting in a balanced, delicious dish every time.
Additionally, grilling gives the veggies a delightful char and smoky aroma that roasting or steaming simply can’t replicate. The texture remains crisp-tender, providing a satisfying bite.
It’s also a fantastic way to enjoy seasonal vegetables and experiment with different combinations based on what’s fresh and available.
Finally, this recipe is adaptable to various dietary preferences and works beautifully as a side dish, salad topping, or even a main course when paired with grains or proteins. If you’re looking for inspiration to incorporate more veggies into your meals, you might also enjoy exploring our Peruvian Vegetable Recipes for Flavorful Healthy Meals for exciting global flavors.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Zucchini | 2 medium | Cut into 1/2-inch thick slices |
| Red bell pepper | 1 large | Deseeded and cut into 1-inch strips |
| Yellow bell pepper | 1 large | Deseeded and cut into 1-inch strips |
| Red onion | 1 medium | Cut into wedges |
| Button mushrooms | 8 oz (about 20 mushrooms) | Whole, cleaned |
| Cherry tomatoes | 1 cup | Whole |
| Olive oil | 3 tablespoons | Extra virgin preferred |
| Garlic | 3 cloves | Minced |
| Fresh rosemary | 1 teaspoon | Chopped finely |
| Fresh thyme | 1 teaspoon | Chopped finely |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Salt | 1 teaspoon | Adjust to taste |
| Black pepper | 1/2 teaspoon | Freshly ground |
Equipment
- Grill (gas, charcoal, or electric)
- Grill basket or skewers (to keep smaller veggies secure)
- Mixing bowl for marinade
- Brush for applying marinade
- Tongs for flipping vegetables
- Sharp knife and cutting board
Instructions
- Prepare the vegetables: Wash all vegetables thoroughly. Slice the zucchini into half-inch thick rounds, cut bell peppers into strips, slice the onion into wedges, and clean the mushrooms. Keep the cherry tomatoes whole as they grill quickly.
- Make the marinade: In a mixing bowl, combine the olive oil, minced garlic, chopped rosemary and thyme, lemon juice, salt, and pepper. Whisk until well blended.
- Marinate the veggies: Add all the prepared vegetables into the bowl and toss gently to coat them evenly with the marinade. Let them sit for at least 15 minutes to absorb the flavors.
- Preheat your grill: Heat your grill to medium-high (around 400°F or 200°C). If using charcoal, ensure the coals are glowing but not overly hot.
- Arrange vegetables on the grill: Place the larger veggies like zucchini, bell peppers, and onion wedges directly on the grill grates. Use a grill basket or skewers for smaller items like mushrooms and cherry tomatoes to prevent them from falling through.
- Grill the vegetables: Cook for approximately 4-6 minutes per side, turning occasionally with tongs. You want nice grill marks and tender-crisp texture. Mushrooms and tomatoes may take less time, so keep an eye on them.
- Serve immediately: Transfer the grilled veggies to a serving platter. Optionally, drizzle with a little extra olive oil or a squeeze of fresh lemon juice for brightness.
Tips & Variations
“One of the secrets to perfectly grilled vegetables is not overcrowding the grill. Give each vegetable piece some space so it can char evenly and develop that smoky flavor.”
Here are some handy tips and ideas to customize your grilled veggies:
- Try different herbs: Swap rosemary and thyme for oregano, basil, or parsley to change the flavor profile.
- Add spice: Sprinkle some smoked paprika, chili flakes, or cumin for a bit of heat.
- Use other veggies: Asparagus, eggplant, corn on the cob, and sweet potatoes also grill beautifully. Just adjust cooking times accordingly.
- Make it a meal: Toss grilled veggies with cooked quinoa or couscous, plus beans or tofu, for a wholesome, plant-based bowl.
- Marinate longer: For deeper flavor, marinate the vegetables for up to 2 hours in the fridge before grilling.
If you love vegetable dishes, don’t miss our Vegetable Alfredo Recipes for Creamy, Healthy Dinners or explore easy slow cooker options in Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.
Nutrition Facts
| Nutrient | Amount per Serving | Percent Daily Value* |
|---|---|---|
| Calories | 120 kcal | 6% |
| Total Fat | 8 g | 12% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 0 mg | 0% |
| Sodium | 300 mg | 13% |
| Total Carbohydrates | 12 g | 4% |
| Dietary Fiber | 4 g | 16% |
| Sugars | 6 g | — |
| Protein | 3 g | 6% |
| Vitamin A | 1500 IU | 30% |
| Vitamin C | 80 mg | 133% |
| Calcium | 60 mg | 6% |
| Iron | 1.5 mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
Grilled vegetables are extremely versatile and can be served in many ways. Here are some of our favorite ideas:
- As a side dish: Serve alongside grilled meats, fish, or plant-based proteins for a colorful, healthy addition to your meal.
- In wraps or sandwiches: Layer the grilled veggies in a pita or flatbread with hummus or your favorite spread.
- Tossed in salads: Chop grilled vegetables and mix with fresh greens, nuts, and a tangy vinaigrette for a satisfying salad.
- Over grains: Spoon the veggies onto quinoa, rice, or farro for a nourishing bowl dinner.
- With dips: Pair grilled veggies with dips like tzatziki, baba ganoush, or a creamy cashew sauce for a party platter.
For more creative vegetable ideas, check out our Vegetarian Swiss Chard Recipes for Healthy Meals and Low Calorie Vegetable Soup Recipe for Healthy Eating.
Conclusion
Grilled vegetables are a fantastic way to enjoy fresh, seasonal produce with minimal fuss and maximum flavor. This recipe combines simple ingredients and a straightforward technique to create a dish that’s both nutritious and delicious.
As you experiment with different vegetables, herbs, and seasonings, you’ll discover endless possibilities to keep your meals vibrant and exciting.
Whether you’re cooking for a family dinner, a summer barbecue, or a quick weeknight meal, these grilled veggies deliver a wonderful balance of smoky char and natural sweetness. Don’t hesitate to get creative and try pairing them with other dishes from our collection, such as the Vegan Bread Machine Recipe for Soft, Delicious Loaves, which pairs beautifully with grilled vegetables for a wholesome meal.
Happy grilling and bon appétit!
📖 Recipe Card: Best Grilled Veggies Recipe
Description: A simple and flavorful mix of grilled vegetables perfect as a side dish or main course. Quick to prepare and full of vibrant colors and tastes.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 yellow squash, sliced into rounds
- 1 red onion, cut into wedges
- 8 oz mushrooms, halved
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp balsamic vinegar
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat grill to medium-high heat.
- In a large bowl, toss all vegetables with olive oil, oregano, garlic powder, salt, and pepper.
- Place vegetables on the grill in a single layer.
- Grill for 4-5 minutes per side until tender and slightly charred.
- Drizzle balsamic vinegar over the veggies and toss gently.
- Remove from grill and garnish with fresh parsley before serving.
Nutrition: Calories: 110 kcal | Protein: 3 g | Fat: 7 g | Carbs: 12 g
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