Grilling vegetables is one of the simplest and most delicious ways to enjoy fresh produce all year round. Whether you’re hosting a summer barbecue or just want a healthy side dish, grilled veggies bring out natural sweetness and a smoky depth that’s hard to resist.
The best part? This method requires minimal prep and can be adjusted to suit whatever vegetables you have on hand.
From charred bell peppers to tender zucchini and smoky eggplants, grilling adds that perfect caramelized flavor without any fuss.
In this post, we’ll walk you through an easy grilled vegetable recipe that anyone can master. Along the way, you’ll discover tips on seasoning, grilling techniques, and ideas for customizing your veggie medley.
Whether you’re a seasoned griller or just starting out, this recipe will make your veggies shine and turn them into the star of your meal.
Why You’ll Love This Recipe
This grilled vegetable recipe is fast, flexible, and full of flavor. It takes just minutes to prepare and can be easily adapted with your favorite vegetables or herbs.
Grilling enhances the natural sweetness and creates a smoky, slightly charred texture that is truly irresistible. Plus, it’s a fantastic way to add color and nutrients to your plate without extra calories.
Whether you’re vegan, vegetarian, or simply want to eat more plants, these easy grilled vegetables are a crowd-pleaser. They pair wonderfully with grains, proteins, or can even be tossed into salads and sandwiches.
And if you love experimenting with plant-based meals, be sure to check out some of our other recipes like Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Zucchini | 2 medium | Sliced lengthwise about 1/4-inch thick |
| Red bell pepper | 1 large | Cut into large strips |
| Yellow squash | 2 medium | Sliced like zucchini |
| Eggplant | 1 medium | Cut into 1/2-inch thick rounds |
| Red onion | 1 large | Cut into thick rings |
| Asparagus | 1 bunch (about 12 spears) | Trimmed |
| Olive oil | 3 tablespoons | For brushing |
| Fresh garlic | 2 cloves | Minced or grated |
| Fresh thyme | 1 teaspoon | Or your favorite fresh herb |
| Salt | To taste | Preferably kosher or sea salt |
| Black pepper | To taste | Freshly ground |
| Lemon juice | 1 tablespoon | For finishing |
Equipment
- Grill (gas, charcoal, or electric)
- Grill basket or vegetable tray (optional but helpful)
- Sharp knife and cutting board
- Mixing bowl for marinade
- Brush for olive oil
- Tongs for flipping vegetables
- Serving platter or bowl
Instructions
- Prepare the vegetables. Wash and dry all vegetables thoroughly. Slice the zucchini and yellow squash lengthwise into 1/4-inch thick strips. Cut the red bell pepper into large strips, eggplant into 1/2-inch thick rounds, and red onion into thick rings. Trim the asparagus ends.
- Make the marinade. In a mixing bowl, combine 3 tablespoons of olive oil, minced garlic, fresh thyme, salt, and black pepper. Whisk together until well blended. This mixture will add flavor and help prevent sticking.
- Coat the vegetables. Place all the cut vegetables in the bowl with the marinade. Toss gently with your hands or a spoon to ensure each piece is evenly coated.
- Preheat your grill. Heat your grill to medium-high, about 400°F (200°C). If using a charcoal grill, prepare it until the coals are covered with white ash. Oil the grill grates lightly to prevent sticking.
- Grill the vegetables. Place the vegetables directly on the grill grates or in a grill basket. Cook for about 3-5 minutes per side, depending on the vegetable and thickness. You want nice grill marks and a tender texture but avoid overcooking until mushy.
- Flip carefully. Use tongs to flip the vegetables halfway through cooking to ensure even grilling. Asparagus and thinner slices may cook faster, so keep an eye on them.
- Finish and serve. Remove the vegetables from the grill and transfer to a serving platter. Drizzle with fresh lemon juice for brightness and adjust seasoning with extra salt and pepper if needed.
Tips & Variations
Tip: To avoid vegetables sticking to the grill, make sure they are well coated with oil and the grill grates are clean and hot before cooking.
Feel free to experiment with your favorite vegetables — mushrooms, cherry tomatoes, or even corn on the cob work wonderfully on the grill. Adding a splash of balsamic vinegar or a sprinkle of smoked paprika to the marinade can introduce exciting new flavors.
If you want a Mediterranean twist, try tossing the grilled veggies with chopped fresh basil, oregano, and a sprinkle of vegan feta cheese. For a spicy kick, add crushed red pepper flakes to the olive oil marinade.
For a quick meal, serve these grilled vegetables alongside some fluffy couscous or quinoa. You may also want to check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to wrap up grilled veggies for a tasty plant-based wrap.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 7 g (mostly healthy fats from olive oil) |
| Fiber | 5 g |
| Vitamin A | 35% of DV |
| Vitamin C | 40% of DV |
| Calcium | 6% of DV |
| Iron | 8% of DV |
Serving Suggestions
Grilled vegetables are incredibly versatile. Serve them as a vibrant side dish with your favorite grilled protein or plant-based alternative.
They also work wonderfully tossed into salads or grain bowls for a light lunch or dinner.
For a fulfilling meal, pair these veggies with a protein-packed vegan option like our Vegan Sisig Recipe: How to Make a Tasty Filipino Classic or add some hearty beans and grains from the Vegan Pearl Couscous Recipe for a Quick Healthy Meal.
Try wrapping grilled vegetables in warm tortillas along with fresh salsa and avocado for an easy, delicious meal. For this, the homemade Vegan Flour Tortilla Recipe Easy, Soft, and Homemade is a fantastic option for a soft, pliable wrap.
Conclusion
Grilled vegetables are a simple yet incredibly flavorful way to enjoy healthy eating without sacrificing taste or variety. This easy recipe lets you customize your vegetable selection and seasoning to suit your preferences, making it a perfect go-to for weeknight dinners or weekend gatherings.
The smoky, charred notes combined with fresh herbs and lemon juice create a dish that highlights the best of each vegetable’s natural flavors. Plus, grilling preserves nutrients and keeps the cooking quick and fuss-free.
Once you try this method, you’ll find yourself reaching for the grill whenever fresh veggies are in season.
For more plant-based inspiration and easy recipes, be sure to explore our collection including the Vegan Slow Cooker Recipe for Easy, Delicious Meals and the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Happy grilling!
📖 Recipe Card: Easy Grilled Vegetable Recipe
Description: A simple and healthy grilled vegetable dish perfect for any meal. Quick to prepare and packed with fresh flavors.
Prep Time: PT15M
Cook Time: PT15M
Total Time: PT30M
Servings: 4 servings
Ingredients
- 1 medium zucchini, sliced
- 1 medium yellow squash, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 small red onion, sliced
- 8 oz mushrooms, halved
- 3 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
Instructions
- Preheat grill to medium-high heat.
- In a large bowl, combine olive oil, Italian herbs, salt, pepper, and balsamic vinegar.
- Add all vegetables to the bowl and toss to coat evenly.
- Place vegetables on the grill in a single layer.
- Grill for 5-7 minutes per side until tender and slightly charred.
- Remove from grill and serve warm.
Nutrition: Calories: 120 kcal | Protein: 3 g | Fat: 8 g | Carbs: 12 g
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