These easy grilled vegetables are the best summer side dish! The veggies are seasoned and grilled to charred perfection, then brushed in a bright and herby marinade. Pair with your favorite BBQ sides and mains for a delicious and easy meal.
The BEST Grilled Vegetables Recipe
Did you know that grilling veggies can be just as tasty as grilling meat? In fact, all sorts of vegetables have their own distinct and delicious flavor when cooked on a hot grill. They get these great grill marks and a charred, smoky flavor that allows their natural flavors to shine.
For this simple grilling recipe, we were craving a wonderfully bright and flavorful marinade to compliment the earthy, savory flavors of the veggies — a rainbow of veggies, if you will.
So, we created this vegetable marinade that tastes AMAZING. To top it all off, this recipe takes little time as it can be prepped and cooked in under an hour. It’s the perfect complement to your summer cookout main course!
Featured Ingredients
- Vegetables: we used red peppers, carrots, yellow squash, broccoli, eggplant, cabbage, and red onion for this recipe.
- Olive oil: olive oil is used to get the vegetables crispy and adds a rich flavor. It’s also the base of the marinade.
- Salt & pepper: kosher salt and cracked black pepper enhance the natural flavors of the veggies.
- Fresh herbs: we used dill, mint, and chives, but feel free to use your favorite herbs!
- Red wine vinegar: this adds tartness and acidity to the dressing for maximum flavor.
- Fresh lime juice: provides a burst of brightness and flavor, making this dish super summery!
try it!
Grilled Cauliflower
Love these grilled veggies? Then you have to try our grilled cauliflower! They’re the perfect addition to your spread of grilled veggies.
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How to Make Delicious Grilled Vegetables
Preheat the grill to about 400ºF. Check to make sure that your grill is clean
After all of the vegetables are prepped, transfer them to a baking sheet and drizzle with olive oil.
Season them with salt and pepper and massage the seasonings into the vegetables. Let them rest for 15 minutes.
Next, mix all of the ingredients for the dressing and then set it aside for later.
Transfer all of the vegetables to the grill over direct heat. Grill all of the vegetables for 8 minutes.
Return to the grill and flip the vegetables over for an additional 5-8 minutes. Some vegetables may be done after 8 minutes, depending on how charred you like your vegetables.
Remove all the vegetables from the girl, brushing the dressing onto the vegetables before serving. Enjoy!
Serving Suggestions
Although we could eat a giant bowl of these veggies, they taste even better with your favorite outdoor BBQ dishes. Here are some of our favorites from our site:
- Tender Instant Pot Pulled Pork
- Summer Corn Salad
- Instant Pot Baked Beans
- Best Grilled Chicken Legs
- Grilled Salmon in Foil
Top Tips
FAQs
Can I use other vegetables for this recipe?
Of course! You’re welcome to use your favorite vegetables. This recipe would taste just as good with brussels sprouts, green beans, portobello mushrooms, red bell peppers, yellow onions, bok choy, etc. Just keep in mind that smaller vegetables might need to be placed over the foil so they don’t fall through the grill grates.
Can I cook vegetables on a gas grill or grill pan?
Yes. These grilled vegetables will come out just as good when cooked on a gas grill, electric grill, or grill pan. We personally prefer using a charcoal grill as it produces a delicious smoky taste.
What’s the best way to reheat grilled veggies?
To keep your veggies nice and crispy, we recommend reheating them in the oven or broiler for a few minutes. Reheating them in the microwave will likely make them turn soggy.
Store any leftover grilled vegetables in an airtight container in the fridge for up to 5 days.
More of our Favorite…
Grilled Veggie Recipes
- Grilled Mexican Street Corn
- Easy Grilled Peppers and Onions
- Balsamic Grilled Brussels Sprouts
- Foil-Pack Grilled Potatoes
- Grilled Cauliflower
- Grilled Zucchini
Vegetables
- 4 red peppers seeded and quartered
- 4 large carrots peeled and halved lengthwise
- 2 yellow squash sliced lengthwise
- 1 head of broccoli cut into large chunks
- 1 large eggplant sliced into rounds (~¾ inch thick)
- ½ large cabbage sliced into half moons
- 1 large red onion quartered
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
Dressing
- ⅓ cup olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh chives
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- Preheat the grill to about 400ºF, and be sure the grill is clean.
- After all of the vegetables are prepped, transfer them to a baking sheet and drizzle olive oil over them. Season them with salt and pepper and massage the seasonings into the vegetables. Let them rest for 15 minutes.
- Mix all of the ingredients for the dressing and then set it aside for later.
- Transfer all of the vegetables to the grill over direct heat. Grill all of the vegetables for 8 minutes. Return to the grill and flip the vegetables over for an additional 5-8 minutes. Some vegetables may be done after 8 minutes, depending on how charred you would like your vegetables.
- Remove from the grill and brush the dressing onto the vegetables before serving.
- Feel free to change up the vegetables based on what you have on hand.
- The dressing is just a fun add-on. Feel free to omit the dressing.
- How long the vegetables take to be grilled will vary by the grill. Check the vegetables every 5-8 minutes.
- It’s ok if some of the vegetables are charred on one side and not the other.
Calories: 280kcal Carbohydrates: 30g Protein: 7g Fat: 18g Fiber: 10g Sugar: 15g
Photography: photos taken in this post are by Erin from The Wooden Skillet.
