The best grilled vegetables and seasoning that are easy to whip together! Plus, some of the best grilling veggie combinations our family loves!
Grilled vegetables are one of my favorite ways to sneak a bunch of veggies into our diet. Plus, with our fun deer-fence-garden this year we are loving all the vegetable varieties!
My kiddos love them too and seem to be more willing to try if they are grilled or roasted.
Plus, they are just colorful and beautiful and so pretty to serve on a big platter. 🙂
What vegetables are good to grill?
Root vegetables are the first veggies that come to mind when you think about grilling or roasting. Potatoes, parsnips, sweet potatoes and carrots are some great choices to start with. Corn-on-the-cob, asparagus, broccoli, cauliflower, Brussels sprouts, zucchini, squash, onions, bell peppers, and tomatoes are good choices as well!
How to grill vegetables?
Grilling vegetables is SO easy! Just toss them in olive oil (don't be stingy with the oil), with some salt, pepper, Italian seasoning and onion powder. Depending on which vegetables you choose you can either put them straight on the grill, in foil, cut up on kabob skewers, or on a baking sheet.
Grill on medium-high heat about 6-8 minutes or until the veggies are crisp-tender.
What's the best way to serve grilled vegetables?
These are best served right away alongside your favorite grilled protein. I mean, you might as well grill some chicken breasts or steaks while you have the grill fired up. These grilled veggies would be a perfect addition to this Grilled Flat Iron with Gourmet Butter recipe.
Leftover grilled vegetables can be chopped and used as toppings for pizza, tossed into pasta salads, or added to cooked grains for a quick dinner.
How to grill vegetables in the oven?
Roasted vegetables in the oven doesn't really “grill” them, but you get a good char on them that makes them super yummy!
Spread the vegetables out onto a baking sheet. Don't crowd them, you want to see a bit of space around the veggies. If you need to split them between two baking sheets then go for it otherwise the vegetables will steam instead of roast. That's not what we're going for. We want a nice roasted and charred look and taste to these.
Toss them with some olive oil, salt and pepper and roast in a 425°F oven for 15-20 minutes or until desired doneness.
Pairing vegetables that are similar is the easiest way to start with roasting. For instance, try broccoli and cauliflower together. Or potatoes and carrots together.
You can also start with longer cooking veggies first then add quicker cooking vegetables to the baking sheet later.
- 2 lbs vegetables of your choice - zucchini, carrots, bell peppers, potatoes, corn on the cob, asparagus, tomatoes, sweet peppers, red onion, yellow squash or any combination you like
- ¼ cup olive oil - add more if needed **
- 1 tsp salt
- 1/2 tsp pepper
- 2 tsps Italian seasoning
- 1 tsp onion powder
- 2 cloves garlic, minced
- 2 Tbsps fresh parsley, chopped finely
- Preheat grill to medium-high heat.
- Clean and prepare all vegetables and place on baking sheet.
- Combine olive oil, seasonings and parsley in a small bowl.
- Brush oil mixture on vegetables.
- Grill for 6-8 minutes turning a couple times or until tender.
Looking for more veggie inspired recipes??? Here ya go!
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