Looking for how to grill vegetables? Here's a recipe for the BEST grilled vegetables. The seasonings really make it special. Try this today!
Grilled Vegetables Recipe
Grilling our vegetables is one of my favorite ways to sneak a bunch of veggies into our diet. Plus, since our garden is doing well this year (thanks to our fun deer fence!), 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. Not to mention that this makes a VERY easy grilling side dish. Success!
Plus for Summer, they are just so colorful and beautiful. They look SO pretty to serve on a big platter. 🙂
What type of vegetables should you use for grilled vegetables?
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. Grilled Corn-on-the-cob, asparagus, broccoli, cauliflower, Brussels sprouts, zucchini, yellow squash, onions, green or red bell peppers, and tomatoes are good choices as well!
How to grill vegetables?
Making these grilled vegetables is SO easy!
Simply toss them in olive oil (don't be stingy with the oil), with some salt and pepper to taste, Italian seasoning and onion powder.
Prepare your grill grates with oil or foil. You do have oil on the vegetables too, so you won't have to use a lot. Set your grill to medium then get ready for this easy side dish.
Depending on which vegetables you choose you can either put them straight on the grill, fold them in foil, cut up on kabob skewers, throw in a basket, or on a baking sheet. They also make grill pans you could use. The possibilities are really endless for this dish.
You'll want to grill your vegetables on medium-high heat about 6-8 minutes or until the veggies are crisp-tender and are lightly charred.
What's the best way to serve these 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 Flat Iron Steak with Gourmet Butter.
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.
Can you make these in the oven?
Roasting vegetables in the oven doesn't really “grill” them, but you get a good char on them that makes them super yummy and can mimic the flavor of grilled vegetables!
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? Give these a try!
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