Go Back
+ servings

Easy Grilled Vegetables

This easy grilled vegetables recipes is perfect for a relaxing summer cookout. It's simple and so easy to make, and you can mix and match your favorite seasonal vegetables. The ingredients can also be prepared in advance to make it even easier!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: grilled vegetables
Servings: 6 people
Calories: 131kcal
Author: Tania

Equipment

  • Outdoor grill, indoor electric grill, or stovetop grill pan
  • Tongs

Ingredients

  • 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)

Instructions

  • 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!

Notes

  • 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.
 

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