These grilled vegetables are an assortment of colorful veggies bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy dish that’s quick to make and always gets rave reviews! Grilled veggies pair well with almost any protein such as beef, fish or chicken.
When I’m grilling up some meat, I always make a side dish like grilled asparagus , potato foil packets or these beautiful and delicious grilled vegetables.
There are so many ways to incorporate vegetables into your daily diet, but I must say, grilled vegetables are my absolute favorite. They’re tender and so flavorful and smoky from the grill, I make them all summer long! You can use any vegetables you like best for a super colorful side dish that’s packed with nutrients.
Enjoy your grilled vegetables with other grilling favorites like grilled flank steak , chicken souvlaki or grilled swordfish .
Grilled Vegetables Ingredients
When you make grilled vegetables with a delicious marinade you will need vegetables like asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash. For the marinade you will need olive oil, lemon juice, salt, black pepper, Italian seasoning and garlic. You may want some lemon wedges and parsley as a garnish.
How Do You Make Grilled Vegetables?
This grilled vegetables recipe starts with a flavorful marinade. In a large bowl whisk together olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic. Prepare your vegetables by washing them and cutting them into similar sized pieces. Place your vegetables in the marinade bowl and let them soak in the flavor. After the veggies marinate, place them on the grill with the denser veggies going on the grill grates first. Cook the veggies until browned and tender and serve them with parsley and lemon wedges.
Tips For The Perfect Grilled Veggies
- I like to go with a rainbow colored combination of red bell peppers, small carrots, yellow squash, asparagus, red onions and mushrooms.
- I use my outdoor grill when the weather is nice, or my stovetop grill pan when it’s cold outside.
- Some vegetables take longer to grill than others . Denser vegetables such as carrots and potatoes need more time on the grill.
- You can grill your vegetables directly on the grates , use a grilling basket , or skewer your veggies to make kabobs
- I like to finish my vegetables with a sprinkling of parsley . If you don’t have parsley on hand, other great options include green onions, fresh thyme, fresh basil or fresh dill.
- This recipe calls for dried Italian seasoning , which is located in the spice aisle of most grocery stores. This seasoning is a blend of dried basil, oregano, parsley and garlic powder. If you can’t find Italian seasoning, you can make your own Italian seasoning .
Quick Tip
Cut each variety of vegetable into evenly sized pieces so that they cook at the same rate.
Most vegetables are great to toss on the grill, you’ll only want to stay away from delicate leafy vegetables such as kale or bok choy.
Grilled veggies stay good in an airtight container in the refrigerator 4 days. You can enjoy them in salads or other dishes later or use them for meal prep.
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WAYS TO USE GRILLED VEGETABLES
You can eat grilled veggies as-is as a side dish, but I often make extra vegetables to use in other recipes during the week.
- Pasta: Grilled veggies are the perfect addition to vegetable lasagna or shrimp alfredo .
- Salad: Coarsely chop your veggies and add them to a green salad along with some shaved parmesan cheese and toasted pine nuts.
- Sandwiches: Layer grilled vegetables with fresh mozzarella, spinach and pesto for an amazing sandwich.
- Pizza: Chop your veggies and add them on top of a frozen cheese pizza.
Flavor Variations
While these grilled vegetables are delicious as-is, you can change up the recipe to suit your own taste.
- Veggies: Feel free to grill other veggies like zucchini, cauliflower, cherry tomatoes or your favorite vegetables. I also have specific recipes for grilled sweet potatoes , grilled brussels spouts , grilled eggplant , grilled broccoli and grilled corn on the cob .
- Spicy: Try grilling some peppers like jalapeno peppers, shishito peppers or poblano peppers. If you grill peppers try not to breathe in smoke while you cook them.
- Sauces: You can reserve some of the marinade and drizzle it over the top. You can also enjoy these grilled vegetables with sauces like my homemade ranch dip , honey mustard sauce , chimichurri sauce or a balsamic vinaigrette .
Make the most out of your vegetables by marinating them in a tangy garlic and herb marinade and cooking them on a hot grill! The infused marinade flavor and smokey char will bring your veggies to the next level.
More Great Grilling Recipes
BBQ Pork Chops
40 mins
Steak Kabobs with Garlic Butter
30 mins
Marinated Salmon with Garlic and Herbs
20 mins
Grilled Chicken Kabobs
30 mins
Grilled Shrimp Skewers
15 mins
Grilled Vegetables Video
Love This Recipe?
Ingredients1x2x3x
- ▢ 2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash.
- ▢ 5 tablespoons olive oil
- ▢ 2 tablespoons lemon juice
- ▢ 1 teaspoon salt
- ▢ 1/4 teaspoon pepper
- ▢ 1 1/2 teaspoons dried Italian seasoning
- ▢ 1 1/2 teaspoons garlic minced
- ▢ 1/4 cup parsley leaves chopped
- ▢ lemon wedges for serving optional
Instructions
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat a grill or grill pan to medium high heat.
- Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
- Cook the vegetables for 3-5 minutes per side or until browned and tender.
- Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.
Notes
- Cut each variety of vegetable into evenly sized pieces so that they cook at the same rate.
- Some vegetables take longer to grill than others. Denser vegetables such as carrots and potatoes need more time on the grill.
- You can grill your vegetables directly on the grates, use a grilling basket, or skewer your veggies to make kabobs
Nutrition
Grilled Vegetables
Ingredients
- 2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus, mushrooms, red onion, red bell peppers, baby carrots and yellow squash.
- 5 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons garlic minced
- 1/4 cup parsley leaves chopped
- lemon wedges for serving optional
Instructions
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.
- Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.
- Preheat a grill or grill pan to medium high heat.
- Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.
- Cook the vegetables for 3-5 minutes per side or until browned and tender.
- Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.
Video
Notes
- Cut each variety of vegetable into evenly sized pieces so that they cook at the same rate.
- Some vegetables take longer to grill than others. Denser vegetables such as carrots and potatoes need more time on the grill.
- You can grill your vegetables directly on the grates, use a grilling basket, or skewer your veggies to make kabobs
