Whenever we fire up the grill, you bet we’ll have a beautiful platter of these easy grilled vegetables too! These colorful vegetables on the grill are quick and easy, brushed with a delicious chimichurri sauce that takes them to the next level.
Got leftovers? Turn them into our favorite summer Grilled Vegetable Pasta Salad or pile them into an amazing Grilled Vegetable Sandwich!
The open flame on the grill always gives vegetables such nice smoky flavors, along with beautiful grill marks. Simple grilled vegetables are truly one of my favorite sides, especially since prep is effortless.
What sets this easy grilled vegetables recipe apart is the flavor-packed chimichurri sauce! It adds such a bright and zesty element. It’s so incredibly good!
And honestly, grilling just makes everything better! In my Grilled Peach Salad, the heat brings out the natural sweetness of the peaches and makes an amazing salad. You can even grill fresh fruit for dessert – try my Grilled Fruit Kabobs next!
Jump to:
Why We Love This Recipe
- Bold, smoky flavors: The veggies are crisp tender and charred to perfection. It tastes like summer!
- Amazing sauce: The zesty chimichurri sauce, which can be made in advance, complements the smoky char.
- Minimal prep. Just slice, season, and grill!
- Very customizable. Mix and match your favorite veggies or use whatever you have in your fridge.
Best Vegetables To Grill
In general, when picking vegetables to grill, go for ones with a firm texture and moderate moisture so that they hold up to high heat without falling apart or turning mushy. Look for produce that’s fresh, vibrant in color, and free of soft spots.
- Zucchini and yellow squash
- Eggplant
- Carrots
- Portobello mushrooms
- Corn on the cob
- Bell peppers
- Asparagus
- Sliced onions
- Carrots
- Button mushrooms (use a grilling basket)
- Tomatoes are fine to use, but use the top grilling rack if you have one, or a grilling basket. Indirect heat is ideal.
Ingredient Notes
You can pick any from the list above. Here are the ones I love to use always, plus a few helpful notes on prep!
- Chimichurri sauce: Can be prepped ahead. You can also use my basil vinaigrette or this romesco sauce recipe instead.
- Zucchini and yellow squash: Pick colorful ones without blemishes. Slice diagonally into ½ inch thick pieces to maximize surface area for those beautiful grill marks.
- Asparagus: Remember to trim the woody stems at the bottom.
- Red or yellow onions: Thickly slices.
- Bell peppers: I use both red and orange bell peppers for color. Remove the top and seeds, then cut in half.
- Cherry tomatoes on the vine: Definitely use a grilling basket (or the top rack on your grill) since they can be delicate and contain moisture.
- Olive oil, salt and pepper
As always, quantities for this easy recipe can be found in the recipe card down below.
How to Grill Vegetables
Prep is super simple and it takes just 10 minutes or less of the grill. Let’s make it!
Step 1: Preheat your grill to high heat. Meanwhile, slice the veggies, brush with olive oil, and season lightly with salt and pepper. At this time, also prepare the chimichurri sauce or any similar sauce you like.
Step 2: Cook on the grill undisturbed for just 3 to 5 minutes per side until they get nice grill marks. For any small or delicate vegetables, use a grilling basket.
Step 3: Brush the vegetables with some of the prepared chimichurri sauce. Flip and let them grill on the other side for another 2 minutes or so until crisp tender.
Step 4: Arrange your grilled vegetables on a platter and serve with any remaining sauce.
Tips for Success
- Slice the vegetables relatively thick, about ½ inch thick, so they hold shape well. If needed, use a grill basket.
- Oil and season the vegetables before grilling to prevent sticking to the grill.
- Grill the veggies undisturbed. Not only does this get you a nice char, but also makes sure they release easily from the grates.
Recommended Equipment
- Outdoor gas grill or charcoal grill
- An outdoor grill basket for outdoor grilling for any delicate vegetables, such as tomatoes or button mushrooms
- Long grilling tongs
- If grilling indoors, use an electric indoor grill or a cast iron grill pan for the stovetop
Recipe FAQs
Three things: a) Start with a very hot grill, 2) brush all the sliced vegetables with oil, and 3) let them grill undisturbed as this allows them to release easily when done.
Yes, definitely! 1-2 days ahead is fine, and you can also freeze it for up to 2 months.
Yes, use medium-high heat and preferably a cast iron grill pan for better heat retention.
Pairing and Serving Ideas
These easy grilled vegetables go really well with pretty much any grilled main dish, especially chicken or steak. Here are my favorites so far this summer!
Looking for more? Try my Grilled Marinated Shrimp or Grilled Marinated Pork Chops!
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Easy Vegetables on the Grill
Equipment
- Cast iron grill pan if grilling indoors
- Electric grill pan if grilling indoors
Ingredients
- 1 large zucchini squash - sliced into ½ inch thick
- 1 large yellow squash - sliced into ½ inch thick
- 1 pound asparagus - bottom stalks trimmed
- 1 large red onion - sliced into ½ inch thick
- 12 ounces cherry tomatoes on the vine
- 1 red bell pepper - seeds removed and sliced
- 1 orange bell pepper - seeds removed and sliced
- Olive oil - as needed
- Salt and pepper - to taste
- Chimichurri sauce
Instructions
- Preheat the grill over high heat. Clean the grill grates if needed.
- Make the chimichurri sauce according to linked recipe instructions.
- Prep and slice all your vegetables. Brush with olive oil and season lightly with salt and pepper.
- Arrange the vegetables on the hot grill. Let them cook undisturbed for about 3-5 minutes. The, brush with some of the prepared sauce. Once nice grill marks form, flip them over (they should release easily) and brush with more sauce. Let them cook for another 2-3 minutes until crisp tender.
- Arrange on a large serving platter and serve with more sauce. Enjoy!
Notes
- Use a grilling basket for delicate vegetables, such as tomatoes, button mushrooms, or artichoke hearts.
- Don’t overcook the vegetables. Use high heat (preheated grill) so they get nice grill marks quickly without overcooking the center.
- Prep ahead: Slice all the vegetables and store them refrigerated in airtight containers up to 2 days ahead. Make the chimichurri sauce up to 3 days in advance and keep refrigerated.
- Store leftovers in the fridge for up to 3 days.
- More vegetables for grilling: Portobello mushrooms, potatoes, eggplant, carrots, corn on the cob.
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