Easy Grilled Vegetables

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Fresh, colorful, and bursting with flavor! These easy grilled vegetables are brushed with olive oil, seasoned with garlic, salt, and pepper, then finished with a sweet balsamic drizzle for the perfect summer side dish.

In the summer we grill a lot of our meals because it keeps the house cool and it’s just healthier.  Plus, I find that we make a lot less dishes whenever we grill our meals.

One of my favorite grilled side dishes is a simple olive oil marinated corn on the cob. Grilled Garlic Parmesan Potatoes are a great side dish that can be made on the grill or the campfire.  Another flavorful dish is Grilled Greek Asparagus. For more of a main vegetable dish Grilled Eggplant and Tofu with Sticky Hoisin Sauce is delicious. While I love regular grilled corn, Mexican Grilled Street Corn is amazing. 

I wanted to make a simple and flavorful grilled vegetable dish but I wasn’t sure what to make.  I found a recipe for grilled vegetables that were brushed with olive oil and seasoned with salt, pepper, and garlic. 

Tips for Grilling Vegetables:

• Make sure all of your vegetables are the same thickness.  This will ensure they cook evenly and are ready at the same time.   Using a mandoline is a good way to make sure the vegetables are the same thickness. 
• Brush the vegetables with olive oil before you put them on the grill to ensure they are coated.  
• If needed, use skewers to help with smaller vegetables like mushrooms and cherry tomatoes.

The best part about this recipe is that you can use whatever vegetables you like best.   While some vegetables grill up better than others, most of them can be put on the grill. 

The Best Vegetables for Grilling:

• Zucchini and Yellow Squash:  Cut into round that are 1/2 inch thick or slice lengthwise in 1/3 inch thick slices. 
• Bell Pepper or sweet baby peppers:  Cut the bell peppers into 4 slices and get rid of the seeds.  You can grill the baby peppers whole. 
• Cherry Tomatoes:   These are full of big flavor and are easy to skewer and grill. 
• Button mushrooms:   Remove the stems and skewer for easy grilling.
• Red Onions:   Cut into 1/2 inch thick slices for a gorgeous vegetable that has just the right amount of sweetness once it is grilled.
• Cauliflower or broccoli:   Cut into “steaks” or grill on skewers as florets.
• Eggplant:   Cut into rounds or slice lengthwise into 1/3 inch to 1/2 inch pieces.  

I decided to go with zucchini, yellow squash, bell peppers, red onions, and button mushrooms for my veggies.   I thought it was a nice variety of vegetables plus there were a bunch of different colors as well. 

While the basic recipe has you sprinkling the vegetables with salt, pepper, and garlic, you can add any additional seasonings you’d like.  I’ve found that there are so many tasty seasoning blends out there and I like to try a different one every time. 

Ingredients:

• zucchini
• yellow squash
• bell peppers
• red onions
• button mushrooms
• olive oil
• salt
• black pepper
• garlic powder
• balsamic vinegar

After the vegetables are grilled I like to put just a light drizzle of balsamic vinegar over top of them to give it a bit of sweetness and tartness.   It works so well with the grilled flavor. 

How to grill veggies:

1. Get your grill nice and hot (at least 400 degrees but not higher than 500 degrees)
2. Place the veggies on the grill taking care so they don’t fall between the grates.
3. Close the lid and let them cook for 4-5 minutes then flip them once and let them cook another 3-4 minutes.  Do not keep the lid open and do not open it every 30 seconds as you will be letting out the heat. 

The end result is tender, flavorful vegetables that pair well with just about any protein you want to serve.   We enjoyed ours with hamburgers one day and then a grilled pork loin the next day. 

While I drizzled my veggies with balsamic vinegar, you can serve yours a variety of ways.  They are delicious with feta or parmesan cheese sprinkled on top.  You can brush them with soy sauce, teriyaki, or BBQ sauce during the last minute of grilling. 

I like having grilled vegetables as a side dish but you can also use them as part of your dish.  They are great in rice or grain bowls instead of other vegetables.   You can put them on a sandwich or a wrap.   Use them on top of a salad along with a protein for a complete meal. 

If you’ve tried my Grilled Vegetables or any other recipe on Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

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Grilled Vegetables

Colorful vegetables lightly seasoned and grilled to perfection

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Author: Hezzi-D

Ingredients

• 8 ounces button mushrooms stems removed
• 1 large or 2 small zucchini cut into 1/3 inch slices
• 1 large or 2 small yellow squash cut into 1/3 inch slices
• 2 bell peppers quartered and seeded
• 1 red onion peeled and cut into 1/3 inch slices
• 2 Tablespoons olive oil
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• 1 Tablespoon balsamic vinegar

Instructions

• Heat a grill to 400-450 degrees.
• Drizzle the vegetables with olive oil and gently rub to coat both sides.
• Sprinkle with salt, black pepper, and garlic powder.
• Skewer the mushrooms and slice the other vegetables.
• Place the red onions and bell peppers on the grill first for 3 minutes. Then place the remaining vegetables on the grill and close the lid, cooking for 3-4 minutes.
• Flip the vegetables, close the lid, and cook for an additional 3-4 minutes.
• Remove from the grill and drizzle with balsamic vinegar.

Notes

Recipe adapted from Foodie Crush