Grilling seasonal vegetables is one of the easiest things to do. These easy Grilled Vegetables are the perfect side dish for a nice summer cookout at home. They are colorful, beautiful, and so delicious!
This grilled vegetables recipe requires minimal prep, and you can even cut all the veggies in advance to save time later. The veggies are simply tossed with olive oil and seasoned with salt and pepper before they go on the grill.
It’s a highly customizable recipe as well! You can use your favorite seasonal vegetables. For extra flavor, I love brushing the veggies with a quick herb sauce.
Every summer, I look forward to cooking with seasonal produce. Summer is when zucchini, yellow squash, asparagus, and other colorful veggies are at their peak. They are so juicy and full of natural flavors that I absolutely love!
This easy grilled vegetables recipe is my go-to for a simple summer side dish because it can be cooked on the grill from start to finish. No need to finish it in the oven or anything…all on the grill to make it really easy and straightforward.
Whenever I have people over at my house, I arrange the grilled vegetables into a beautiful platter. It’s colorful, beautiful, and absolutely stunning. Everyone loves it!
Why I Love This Recipe
- You can cook the veggies on the grill at the same time as your main dish. I love grilling my marinated steak kabobs and grilled vegetables at the same time.
- Minimal prep required. All you have to do is slice the veggies, and season them with salt, pepper, and a few drizzles of oil.
- It’s highly customizable! Use your favorite seasonal veggies. The cooking process is pretty much the same.
- Grilled vegetables go well with herb sauces, such as my chimichurri sauce. The sauce can be made ahead too!
The Technique: Grilling Veggies
Grilling vegetables is super easy! Here’s what you should know to grill vegetables to perfection:
- Choose the right veggies. In general, you want ones that will hold their shape well.
- Slice them relatively thick: About for half inch thick for veggies like zucchini or onions. This will help them hold their shape well.
- Oil and season them: Prevents them sticking to the grill grates. Seasoning adds flavor.
- Let them be! Let them cook, undisturbed, on each side to develop those beautiful grill marks. This will also prevent them from sticking to the grill grates. They will release easily once they are ready.
Best Vegetables for Grilling
Choosing the right vegetables for grilling is important. In general, you want veggies that will hold their shape well and have a good flat-ish surface for the grill marks to develop.
There are some exceptions, though. For example, tomatoes don’t have a flat surface, but they sort of hold their shape pretty well. Tomatoes add a color, texture, and so much flavor to a grilled vegetable platter. If you want to be extra careful, you can always use a grill basket or a separate skillet for grilling tomatoes.
Here are the vegetables I’d recommend:
- Zucchini and yellow squash, cut diagonally into ½ inch thick
- Onions, cut into ½ inch thick slices
- Asparagus, bottoms trimmed
- Bell peppers, any color, seeded and sliced
- Portobello mushrooms, bottoms trimmed
- Baby potatoes, boil them before grilling them
- Italian eggplant, cut into ½ inch thick slices
- Carrots, cut in half lengthwise
- Cherry tomatoes on the vine
Ingredients You’ll Need
For this grilled vegetable recipe, I use a few of the vegetables listed above, plus a few other ingredients for seasoning.
- Zucchini and yellow squash: Slice them diagonally and relatively thick. This will give more surface area for beautiful grill marks.
- Red onions: Slice them relatively thick. Don’t break up the rings.
- Bell peppers: I like to use a combination of red and yellow bell peppers. Remove the top and seeds, and then slice them.
- Asparagus: If you can, get the thicker asparagus stalks. Trim the bottom.
- Vine tomatoes: These are a bit bigger than cherry tomatoes and come attached to the vine.
- Olive oil: For drizzling and tossing the veggies. It will keep them from sticking to the grill and add some moisture.
- Seasoning: salt and pepper.
- Chimichurri: For brushing. It adds exceptional flavor! You can also use any other herb-based sauce or any other sauce you like.
You can mix and match any of the recommended veggies listed under the “Best Vegetables For Grilling” section above.
How to Make It
Just a few simple steps needed to make grilled vegetables at home! Here’s the top-level overview of how to make it:
- Preheat the grill to high heat. The high heat will help develop beautiful grill marks and help them cook faster to prevent them from getting mushy or soggy.
- Slice the veggies. This can also be done the day before.
- Oil and season: In a large bowl (or 2 bowls), toss the veggies with a few generous drizzles of olive oil, and salt and pepper to taste.
- Grill the veggies, undisturbed on each side. Flip them when they feel like they easily release from the grill and when you see those beautiful grill marks. It’s usually about 5 minutes per side, depending on the vegetable.
- If using, brush with your favorite sauce, such as chimichurri or romesco sauce.
That’s it! It’s really easy. Specific ingredient quantities and directions can be found in the recipe card below.
How to Get Beautiful Grill Marks: Let them be! Just let the veggies cook, undisturbed, on each side until you get those beautiful grill marks. Important: Make sure that your grill is preheated on high heat. This will also prevent the veggies from sticking to the grill.
Here are the tools I use for this grilled vegetables recipe:
- Outdoor grill
- A grill basket for outdoor grilling: This will help small veggies, such as cherry tomatoes, from falling into the grill grates.
- If grilling inside, you can use an electric indoor grill. You can also use a stovetop grill pan, preferably a cast iron stovetop grill pan.
- Tongs for handling the vegetables on the grill
Preparing the ingredients in advance can save you lots of time! I always get stuff ready the night before.
Slice all the vegetables and store them in airtight containers in the fridge 1 day in advance. Don’t toss them with oil or seasoning until right before grilling, otherwise they will turn soggy overnight.
If using sauces for the veggies, you can make those ahead too. You can even use store-bought sauces to keep things even simpler.
Substitutions and Variations
Substitutions: I love the veggies I chose for this recipe…but the same thing over and over can be boring, so I always switch it up! I mix and match different vegetables, depending on what I find at the farmer’s market. Scroll up to the “Best Vegetables for Grilling” section to find a list of other great vegetables for this recipe.
Variations: Try making veggie kabobs (you’ll have to cut the veggies differently) or tossing them with mixed greens to make a delicious salad!
Pairings and Serving Ideas
Here are my favorite main dishes and sauces to serve along this easy grilled vegetable platter:
- Marinated Steak Kabobs
- Greek Chicken Kabobs
- Grilled Huli Huli Chicken
- Spatchcock BBQ Chicken
- Chimichurri sauce or Romesco sauce for serving
These vegetables go really well with almost anything. They are so versatile!
Yes! Cut the vegetables the day before and store in the fridge in an airtight container. Do NOT season or oil the veggies the day before, or they could turn soggy.
Yes! Use an indoor electric grill. You can also use a stovetop grill pan (cast iron recommended). Follow the same directions in the recipe, over high heat.
It’s optional. If you decide to use a grill basket, you may not get the grill marks on the vegetables. However, if grilling tomatoes or any veggies that could fall through the grill grates, then yes, use a grill basket.
Make sure to toss them with oil beforehand. Also, try not to flip them too early. Let them cook until they develop nice grill marks – they will release easily once that happens.
There shouldn’t be a need to finish them in the oven, but if needed, you can finish them at 400 or 425 degrees F for a few minutes, until tender.
Yes! Extra seasoning will only make it even tastier. Try Italian seasoning, garlic or onion powder, or seasoned salt.
Not needed for this recipe.
I wouldn’t recommend it. The texture will change and get mushy.
I love simple veggie side dishes. This one is one of our summer favorites because it’s so versatile and full of flavor. The chimichurri sauce really adds tons of amazing herby flavors!
I always mix and match a variety of seasonal produce that I find at my local grocery store or at the farmer’s market. Seasonal cooking is one of my favorite things to do, and this recipe is perfect for it.
Other amazing summer cookout side dishes I enjoy are:
I hope you’re enjoying your summer. Happy cooking!
Tips for Success
- Grill marks: Let the vegetables cook on the grill, undisturbed, on each side until beautiful grill marks develop, about 4-5 minutes per side, depending on the vegetable. This will also prevent them from sticking to the grill grates.
- Cut the vegetables into about ½ inch thick slices so that they hold their shape on the grill.
- Prep ahead: the veggies can be sliced the day before and store in the fridge.
- The chimichurri sauce can be made ahead. You can also use any other sauce you like.
Easy Grilled Vegetables
- Outdoor grill, indoor electric grill, or stovetop grill pan
- 1 pound asparagus, bottoms trimmed
- 1 large zucchini squash, diagonally sliced into ½ inch thick
- 1 large yellow squash, diagonally sliced into ½ inch thick
- 1 large red onion, sliced into ½ inch thick
- 12 cherry tomatoes on the vine
- 1 red bell pepper, seeded and sliced
- 1 orange bell pepper, seeded and sliced
- ¼ cup olive oil (plus more as needed)
- Salt and pepper
- Chimichurri sauce (can be made ahead, see note below)
- Preheat the grill over high heat. Clean the grill grates if needed.
- In a large bowl (or 2 bowls if needed), toss all the veggies with the olive oil. Season with salt and pepper generously (about 1 – 1 ½ teaspoons salt and ½ teaspoon ground black pepper, or to taste). Tip: Be careful not to break up the rings in the onions. You can grill the tomatoes on a grill basket or a separate skillet (sometimes the gaps in the grill grates can be too wide for tomatoes).
- Arrange the vegetables on the hot grill. Let them cook on the grill, undisturbed, on each side until nice grill marks develop, about 4-5 minutes per side, depending on the vegetable. This will also prevent them from sticking to the grill-they will easily release once ready.
- Arrange the grilled vegetables on a large plate. Brush with chimichurri sauce. Enjoy!
- Special equipment: Outdoor grill. If grilling inside, use an electric indoors grill or a cast iron stovetop grill pan. Grill basked for outdoor grilling is optional.
- Slice the veggies relatively thick, about ½ inch thick so that the veggies hold their shape on the grill.
- How to get beautiful, even grill marks: Make sure the grill is preheated on high heat. Let them cook on the hot grill, undisturbed, until nice grill marks develop, about 3-5 minutes per side.
- How to prevent the veggies from sticking: Make sure the veggies are oiled with olive oil. Additionally, after they develop grill marks, they should release pretty easily. If you try to flip them too soon, they may stick to the grill grates.
- Chimichurri sauce: Chimichurri is a quick and easy herb sauce, and complements this recipe really well. However, you can use any other sauce you want.
- Disclaimer: Nutritional values (per serving) are approximates only.