Easy Grilled Vegetables – One Method for Any Vegetable
This recipe for grilled vegetables is one of those recipes that isn’t really a recipe, it’s more of a method: cut, oil, season, grill, and flip. It works with whatever vegetables are in your fridge. Try broccoli and cauliflower one week, and zucchini and peppers the next.
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The best thing about grilling veggies is the smoky char that adds flavor as they cook. They’re also perfect as leftovers: turn them into salads, wraps, and grain bowls later in the week. This is how I cook most of the summer: the less I heat up my kitchen, the better. And swapping in what you have is what we do around here.
Recipe Highlights
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
- What I love about this recipe: It keeps the kitchen cool, with nothing to wash: no sheet pans, no stovetop, just tongs.
The Best Vegetables for Grilling
These are the vegetables I use the most, but almost any low-water vegetable works. Pick out your favorites and toss them on the grill.
- Broccoli
- Cauliflower
- Potatoes
- Sweet potatoes
- Summer squash, such as zucchini or yellow squash
- Onions -sweet and red onions taste best
- Portobello mushrooms or any large mushrooms
- Asparagus
- Tomatoes
- Eggplant
- Bell Peppers (any color works, we love combining yellow, green, and red )
- Brussels sprouts – trimmed and cut in half
- Cabbage wedges
- Carrots
How To Make Grilled Veggies
- Prepare: Cut the vegetables into uniform pieces so they cook evenly, and keep them thick enough that they won’t burn or fall through the grates if you’re not using a grill topper. While you prep, preheat the grill to medium-high heat (about 400°F).
- Toss and season: Toss the prepared veggies in a little bit of olive oil and season with sea salt, pepper and any other seasonings you like to use. Once the grill is hot, arrange the veggies in a single layer on the grill grates or grill topper.
- Grill: Brush the veggies with a little more olive oil and close the lid on the grill for about 5 minutes.
- Flip: At this point, the veggies should be softening and slightly charring. Flip the veggies over and cook for a few minutes longer. If you prefer more char, leave them on the grill longer. The cook time can vary depending on the type of vegetables you use.
Tip! A grill topper or grill basket helps to keep your veggies from falling through the grates on your grill.
Serving Suggestions
You can serve grilled vegetables with just about anything that you like such as burgers, grilled jerk chicken, chipotle grilled chicken, or pork. They also taste great in pasta salads, dipped in hummus or guacamole.
Make it Your Way
If you like cooking this way, my Grilling Dinner Builder is built on exactly this concept. One method is to swap the ingredients and change the flavor.
Vegetables: Mix whatever needs using up, just keep the pieces a similar size so everything comes off the grill at the same time.
Flavor the oil: Add 1 1/2 teaspoons of balsamic vinegar per tablespoon of oil with 1/4 teaspoon garlic powder and 1/2 teaspoon fresh herbs such as thyme, oregano, or basil. For an Asian direction, mix 1 1/2 teaspoons tamari or soy sauce, 1/4 teaspoon garlic powder, and 1/8 teaspoon ginger per tablespoon of oil.
Brush while grilling: Pesto, brushed on during the last few minutes, is the fastest upgrade here.
Finish: A squeeze of lemon just before serving, or a sprinkle of parmesan right before the vegetables come off the grill.
I usually grill a double batch on Sunday and use the veggies all week.
If you like cooking this way, one method, swap the ingredients, change the flavor, my Grilling Dinner Builder is built on exactly this concept.
Need help making veggies more exciting?
This guide has flavor tips and simple techniques to make any vegetable delicious.
How to Store
Before grilling: Prep the vegetables up to 4 days ahead and store them in an airtight container in the fridge until you’re ready to grill.
After grilling: Leftovers keep in an airtight container in the fridge for up to 4 days. Eat them cold in salads and wraps, or reheat them quickly in a skillet, the microwave makes them soggy.
Freezing: Not recommended, grilled vegetables turn mushy when thawed.
Click on serving size to scale this recipe
Easy Grilled Vegetables Recipe
Ingredients
- one or an assortment of fresh vegetables such as: broccoli, cauliflower, bell peppers, portobello mushrooms
- 1 to 2 tablespoons extra virgin olive oil
- Sea Salt and Pepper to taste
Instructions
- Cut the vegetables into equal-sized pieces so that they cook evenly.
- Preheat a gas or indoor grill to medium heat (about 400°F).
- Brush or toss the vegetables with a little bit of olive oil and season with sea salt and pepper and whatever seasonings you choose.
- Place the vegetables on the preheated grill and cover the grill (outdoor grill only), baste them with oil and cook for 5 to 8 minutes.
- Once the veggies start to soften and char, flip them over and cook for a few minutes longer. Cook until they reach your desired texture and char.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Grilled Vegetables Frequently Asked Questions
Here are the most commonly asked questions about grilling veggies. If your question isn’t answered below, leave me a comment, and I will get back to you as soon as I can.
Yes. No need to thaw them first. Place them on a grill topper or grill basket, brush with oil, and grill. Expect more steam and less char than fresh, since frozen vegetables release water as they cook.
Yes, use a grill pan or an indoor grill. Prepare the vegetables the same way, preheat the pan over medium heat, and cook them in a single layer for 3 to 5 minutes per side. Denser vegetables like broccoli, carrots, and cauliflower may need a few extra minutes. You’ll get the grill marks and most of the char, just without the smoke. You can also roast the vegetables in the oven at 400°F for about 20 to 30 minutes.
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