Perfectly Grilled Vegetables: A Summer Delight
Learn how to make perfectly grilled vegetables with this easy, foolproof recipe. A healthy summer side dish, these smoky, flavorful veggies are caramelized to perfection every time. This grilled vegetable recipe has been a staple for many events, and it never disappoints. Plus, it’s vegan and gluten-free!
“I want to sing like the birds sing, not worrying about who hears or what they think.” ~ Rumi
Grilled vegetables are the ultimate summer side dish—colorful, healthy, and full of smoky, caramelized flavor. Whether you’re firing up the grill for a weekend BBQ or preparing a casual weeknight dinner, this simple recipe will bring out the best in seasonal produce. Naturally vegan and gluten-free, it’s a crowd-pleaser you can feel good about serving to friends and family.
Why You’ll Love These Grilled Vegetables
- Quick and easy – Minimal prep, but big flavor.
- Healthy & colorful – Packed with nutrients and antioxidants.
- Great for meal prep – Enjoy delicious results warm or cold.
- Versatile – Serve them as a side dish, toss into salads, or layer in sandwiches and grain bowls.
We keep the seasonings simple: olive oil, salt, pepper, garlic powder, and optional chili flakes. These basic ingredients allow the natural flavors of the vegetables to shine through beautifully. For an extra kick, try drizzling some sauce after grilling—this helps to maintain tenderness without making the veggies mushy.
💡 Chef’s Pro Tip: Avoid marinating raw vegetables in acidic sauces (like lemon juice or vinegar) before grilling—they can break down the fiber and make veggies soggy.
Ingredients for Grilled Vegetables
- Eggplant – sliced into rounds or wedges.
- Zucchini and yellow squash – cut into thick slices.
- Bell Peppers – any color you like: red, yellow, or green!
- Red Onion – sliced into wedges or rounds.
- Optional extras: mushrooms, asparagus, halved tomatoes, radishes, corn on the cob, steamed potatoes, small carrots.
- Extra-Virgin Olive Oil – using spray olive oil makes this quick and easy!
- Seasonings: salt, black pepper, garlic powder, and optional chili flakes.
Variations
- Make Skewers! Use metal skewers or soak wooden ones beforehand.
- Use a Grill Basket. This allows you to cut veggies into smaller pieces and toss them all at once with olive oil and seasonings.
- Use a grill pan indoors if you lack outdoor grilling space; you can still achieve that lovely char!
How To Make Grilled Vegetables
Step 1: Prep Your Veggies
Slice your vegetables into rounds or wedges, ensuring they’re dry. Toss or brush them with olive oil, season with salt, pepper, and garlic powder in a bowl for even coating.
Step 2: Preheat the Grill
Preheat your grill to medium-high heat, and have all your prepared veggies waiting.
Step 3: Grill the Vegetables
Place the seasoned veggies on the greased grill, close the lid, and check after 3-4 minutes. Turn the veggies to ensure even cooking. Grouping them together helps in maintaining an easier cooking schedule. Remove them as they become tender, just before they collapse.
Step 4: Cut if Needed
If you prefer smaller pieces, now’s the time to cut them up.
Step 5: Arrange and Serve
Arrange the grilled veggies on a platter. If you’re serving with a sauce, place it in the center and arrange the veggies around it. Enjoy the feast!
How to Grill Vegetables for a Crowd
When catering for events of 200–400 guests, the key is to prep everything ahead of time. Wash, dry, and cut the veggies, tossing or spraying them with olive oil and seasoning generously.
Store each type of vegetable separately to make grilling easy. Cover and refrigerate until it’s time to grill. This also prevents delicate veggies from overcooking!
💡 Pro Tip: Spray olive oil speeds up prep and ensures even coating.
Serving Suggestions
Grilled vegetables make an excellent summer side dish for anything you’re grilling! They pair beautifully with grilled salmon, herb chicken, or tofu. Don’t forget to try them with a variety of sauces; my personal favorite is basil vinaigrette!
Repurpose The Leftovers
Leftover grilled veggies will keep for 3-4 days in an airtight container in the fridge. Here are some fun ideas for repurposing:
- Add them to pasta salads.
- Stir them into grain bowls.
- Use them to top pizzas or flatbreads.
More Grilled Vegetable Recipes
- Spicy Grilled Vegetable Skewers
- Herbed Grilled Veggie Salad
- Grilled Veggie Tacos
FAQ
Some of the best vegetables for grilling include zucchini, eggplant, bell peppers, red onion, mushrooms, asparagus, corn, and tomatoes. Always choose firm, fresh veggies that will hold their shape on the grill.
No, it’s best to avoid acidic marinades as they can break down the fibers and result in a mushy texture. Lightly coating the veggies with olive oil and seasoning is ideal. You can add sauces or dressings after grilling for maximum flavor.
Generally, peeling isn’t necessary. The skins help vegetables maintain their shape while grilling and add extra texture. Just be sure to wash them thoroughly and cut them evenly.
It’s not recommended to grill frozen vegetables directly as it can cause uneven cooking. If using frozen veggies, thaw them first, pat them dry, and then season before grilling.
Grilled vegetables should be tender but still have a slight bite to them. They should be beautifully charred but not mushy. Keep an eye on them as cooking times can vary based on the vegetable type and thickness.
