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–+ servings
platter with beautiful and colorful grilled vegetables and herb sauce
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5 from 2 votes

Easy Vegetables on the Grill

These easy grilled vegetables are the perfect side dish for any summer cookout! You can use any vegetables you have on hand. Brushing them with chimichurri sauce (or any sauce) adds amazing bright flavors that take them to the next level!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 people
Calories: 131kcal
Author: Tania

Equipment

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.
 
Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition

Calories: 131kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 11mg | Potassium: 508mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2111IU | Vitamin C: 75mg | Calcium: 39mg | Iron: 2mg