These grilled vegetables are an assortment of colorful veggies bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy dish that’s quick to make and always gets rave reviews! Grilled veggies pair well with almost any protein such as beef, fish or chicken.
There are so many ways to incorporate vegetables into your daily diet, but I must say, grilled vegetables are my absolute favorite. They’re tender and so flavorful and smoky from the grill, I make them all summer long! You can use any vegetables you like best for a super colorful side dish that’s packed with nutrients.
How do you make grilled vegetables?
This recipe starts with fresh vegetables. I like to go with a rainbow colored combination of red bell peppers, small carrots, yellow squash, asparagus, red onions and mushrooms. The vegetables are soaked in a garlic and herb marinade, then go on the grill to sear to perfection. I use my charcoal grill when the weather is nice, or my stovetop grill pan when it’s cold outside.
What veggies are good to BBQ?
Most vegetables are great to toss on the grill, you’ll only want to stay away from delicate leafy vegetables such as kale or bok choy. Aside from the veggies shown in these photos, other great vegetables to grill include potatoes, brussels sprouts, sweet potatoes, corn on the cob and eggplant.
Tips for grilled veggies
- Cut each variety of vegetable into evenly sized pieces so that they cook at the same rate.
- Some vegetables take longer to grill than others – denser vegetables such as carrots and potatoes need more time on the grill.
- You can grill your vegetables directly on the grates, use a grilling basket, or skewer your veggies to make kabobs
- I like to finish my vegetables with a sprinkling of parsley. If you don’t have parsley on hand, other great options include green onions, thyme, basil or dill.
- This recipe calls for dried Italian seasoning, which is located in the spice aisle of most grocery stores. This seasoning is a blend of dried basil, oregano, parsley and garlic powder. If you can’t find Italian seasoning, you can make your own by combining the dried herbs and garlic powder in equal amounts.
WAYS TO USE GRILLED VEGETABLES
You can eat grilled veggies as-is as a side dish, but I often make extra vegetables to use in other recipes during the week.
- Pasta: Grilled veggies are the perfect addition to lasagna or fettuccine alfredo.
- Salad: Coarsely chop your veggies and add them to a green salad along with some shaved parmesan cheese and toasted pine nuts.
- Sandwiches: Layer grilled vegetables with fresh mozzarella, spinach and pesto for an amazing sandwich.
- Pizza: Chop your veggies and add them on top of a frozen cheese pizza.
More great grilling recipes
- BBQ Pork Chops
- Garlic Butter Steak Kabobs
- Marinated Salmon
- Grilled Chicken Kabobs
- Grilled Shrimp Skewers
- 2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash.
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons garlic minced
- 1/4 cup parsley leaves chopped
- lemon wedges for serving optional
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat a grill or grill pan to medium high heat.
- Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
- Cook the vegetables for 3-5 minutes per side or until browned and tender.
- Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.