Nothing says summer like the aroma of fresh vegetables sizzling on a Traeger grill. Whether you’re new to pellet grilling or a seasoned pro, there’s something magical about infusing veggies with that signature wood-fired flavor.
Traeger grills make it easy to transform even the humblest produce into a show-stopping side or main dish, perfect for backyard gatherings or a cozy weeknight dinner. In this post, I’ll share my absolute best Traeger vegetable recipes, featuring a medley of colorful, nutrient-dense vegetables tossed in a zesty marinade and smoked to perfection.
These recipes aren’t just about taste—they’re about celebrating the bounty of the season and making healthy eating irresistibly delicious. Whether you’re vegan, vegetarian, or simply looking to add more plant-based meals to your rotation, you’ll find these grilled veggie recipes both satisfying and versatile.
Read on to discover why Traeger-grilled vegetables are a game-changer, what you’ll need, and how to prepare them for rave reviews every time!
Why You’ll Love This Recipe
- Unmatched Flavor: The Traeger imparts a subtle smokiness that elevates the natural sweetness of fresh vegetables.
- Healthy & Wholesome: Packed with vitamins, minerals, and fiber, these recipes fit effortlessly into a balanced diet.
- Effortless Prep: Minimal chopping and easy marinating means you spend less time in the kitchen and more time enjoying your meal.
- Customizable: Mix and match your favorite veggies or use what’s in season—you can’t go wrong!
- Perfect for Entertaining: These grilled veggies are always a crowd-pleaser, ideal for BBQs, potlucks, or holiday feasts.
- Great for Meal Prep: Leftovers store beautifully and can be used in salads, wraps, pasta, or grain bowls throughout the week.
Looking for more vegetable inspiration? Try my Peruvian Vegetable Recipes for Flavorful Healthy Meals or whip up a batch of Vegetable Alfredo Recipes for Creamy, Healthy Dinners for a decadent plant-based meal.
Ingredients
Here’s what you’ll need for the ultimate Traeger vegetable medley. Feel free to swap in seasonal favorites or whatever you have on hand!
| Vegetable | Amount |
|---|---|
| Bell peppers (red, yellow, orange) | 3 large, sliced into strips |
| Zucchini | 2 medium, sliced into 1/2-inch rounds |
| Red onion | 1 large, cut into wedges |
| Asparagus | 1 bunch, ends trimmed |
| Cherry tomatoes | 1 pint, left whole |
| Mushrooms (cremini or button) | 8 oz, halved |
For the Marinade
- 1/4 cup extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp crushed red pepper flakes (optional)
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp fresh herbs (parsley, thyme, or basil), chopped
- 1 tbsp lemon juice or zest
Equipment
- Traeger grill (or any pellet grill)
- Large mixing bowls
- Grill basket or grill-safe vegetable tray
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Tongs for turning the vegetables
- Aluminum foil (optional, for easy cleanup)
- Serving platter
Instructions
- Preheat the Traeger grill: Set your Traeger to 400°F (medium-high) and let it preheat for at least 15 minutes. Use your favorite wood pellets—hickory, maple, or cherry all work beautifully for veggies.
- Prepare the vegetables: Wash and dry all vegetables thoroughly. Slice the bell peppers, zucchini, and onions as described above. Trim asparagus and halve mushrooms. Leave cherry tomatoes whole to prevent them from falling apart on the grill.
- Mix the marinade: In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, smoked paprika, red pepper flakes, salt, black pepper, fresh herbs, and lemon juice or zest.
- Marinate the vegetables: Add all the prepped vegetables to the bowl. Toss gently to coat every piece in the marinade. Let the veggies sit for at least 15-30 minutes for maximum flavor (you can marinate up to 2 hours if desired).
- Arrange for grilling: Place the vegetables in a grill basket or tray for easy handling on the grill. If you don’t have a basket, arrange them directly on the grill grates perpendicular to the bars to prevent slipping through.
- Grill the vegetables: Load the basket or tray onto the preheated Traeger. Close the lid and cook for 15-20 minutes, stirring or flipping with tongs every 5-7 minutes to ensure even charring and tenderness. The veggies are done when they’re slightly caramelized, tender, and have grill marks.
- Finish and serve: Transfer the grilled vegetables to a serving platter. Taste and adjust seasoning if needed. Garnish with more fresh herbs and a squeeze of lemon juice for extra brightness.
Pro Tip: For even more flavor, sprinkle your favorite seasoning blend or a dash of nutritional yeast over the vegetables right after grilling. This amps up the umami and makes every bite irresistible!
Tips & Variations
- Switch up the veggies: Try adding eggplant, carrots, broccolini, or corn on the cob for new flavors and textures.
- Make it a main dish: Serve over quinoa, rice, or pasta for a satisfying vegetarian meal. Top with chickpeas or tofu for extra protein.
- Spice things up: Add harissa, curry powder, or za’atar to the marinade for global flair. Or try a splash of soy sauce for a savory twist.
- Batch cooking: Double the recipe for meal prep or gatherings. Leftovers are fantastic in wraps, sandwiches, or grain bowls.
- Sheet pan shortcut: No grill? Roast the marinated vegetables on a parchment-lined baking sheet at 425°F for 20-25 minutes, flipping halfway.
- Grill fruit, too: Try adding pineapple, peaches, or apples to the mix for a sweet-savory surprise.
“Grilled veggies are the perfect blank canvas. Play with different herbs, spices, and sauces to make them your own!”
Nutrition Facts
Here’s an approximate nutrition breakdown per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Fat | 7g |
| Saturated Fat | 1g |
| Carbohydrates | 14g |
| Fiber | 5g |
| Sugar | 8g (from natural veggie sugars) |
| Protein | 3g |
| Sodium | 430mg |
| Vitamin C | 65% DV |
| Vitamin A | 45% DV |
| Iron | 10% DV |
These numbers will vary depending on your vegetable choices and serving size. What you can count on is a dish packed with nutrients and flavor!
Serving Suggestions
- As a side: Pair your Traeger veggies with grilled tofu, tempeh, or a veggie burger for a hearty meal.
- On a salad: Toss leftovers with greens, quinoa, or farro, a drizzle of tahini, and toasted seeds for a nourishing bowl.
- In wraps and sandwiches: Layer grilled veggies with hummus or vegan cream cheese in a pita or whole grain wrap.
- With pasta: Serve over spaghetti or penne with a scoop of Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for a decadent, plant-based dinner.
- Brunch addition: Add grilled veggies to omelets, frittatas, or vegan scrambles.
- On pizza: Top your favorite pizza crust with these veggies, a sprinkle of vegan cheese, and bake until bubbly.
- With dips: Serve with a classic Lipton Vegetable Dip Recipe: Easy Party Favorite for a crowd-pleasing appetizer.
Grilled vegetables are endlessly adaptable—dress them up or down to match any meal or mood!
Conclusion
There’s a reason Traeger vegetable recipes are beloved by home cooks everywhere. With just a handful of fresh ingredients and a simple marinade, you can turn ordinary veggies into a smoky, caramelized masterpiece that’s sure to steal the spotlight at any table.
The gentle heat and wood-fired flavor of a Traeger grill brings out the best in seasonal produce, making it easy to eat healthy and enjoy every bite.
Whether you’re grilling for a crowd or meal prepping for the week ahead, these recipes are reliable, versatile, and endlessly customizable. So fire up your Traeger, gather your favorite vegetables, and savor the magic of wood-fired cooking.
And if you love creative vegetable dishes, check out my Vegetarian Swiss Chard Recipes for Healthy Meals for even more inspiration. Happy grilling and bon appétit!
📖 Recipe Card: Traeger Smoked Vegetable Medley
Description: A colorful medley of fresh vegetables smoked to perfection on your Traeger grill. This easy recipe brings out rich, savory flavors with a hint of wood-fired aroma.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 4 servings
Ingredients
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow squash, sliced into 1/2-inch rounds
- 1 zucchini, sliced into 1/2-inch rounds
- 1 red onion, cut into wedges
- 8 oz cremini mushrooms, halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
Instructions
- Preheat Traeger grill to 375°F.
- In a large bowl, toss all vegetables with olive oil, salt, pepper, garlic powder, and Italian herbs.
- Spread vegetables evenly in a grill-safe basket or tray.
- Place basket on the grill grates and close the lid.
- Smoke vegetables for 30-35 minutes, stirring halfway through.
- Remove from grill and serve hot.
Nutrition: Calories: 110 kcal | Protein: 3 g | Fat: 6 g | Carbs: 14 g
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