Grilled Vegetables – Simply Home Cooked
This simple recipe for Grilled Vegetables is so delicious, from the earthy flavors of the veggies to the garlicky oil that they’re brushed with. You’ll love this side dish.
If you love grilling, then you should try this Grilled Corn Salsa and these Grilled BBQ Chicken Thighs.
Table Of Contents
Recipe Details
I love a simple side dish and these Grilled Vegetables are about as easy as it gets. Using a 4-ingredients seasoned oil on the various veggies is all you need to create a scrumptious side dish that goes with everything.
- TASTE: The oil adds garlicky, salty flavor to these earthy and fresh tasting vegetables.
- TEXTURE: The grilled veggies are cooked until they have a nice char, but the insides are nice and tender, but not mushy.
- TIME: This takes 18 minutes to make.
- EASE: This recipe is a breeze and the hardest part is cutting the vegetables. So feel free to whip this up any summer night when you need a delicious side dish.
What You’ll Need
Ingredient Notes
- Vegetables- We’re using zucchini, yellow squash, mushrooms, asparagus, red pepper, and red onion for this dish. They each bring varying tastes and textures.
- Oil- I used olive oil, but any oil can work here.
- Garlic- Freshly grated cloves have the best flavor.
Add-ins and Substitutions
- Substitute other vegetables- You can also make this with eggplant, snap peas, yellow or green bell peppers, corn, cherry tomatoes, green beans, or brussels sprouts.
- Add balsamic vinegar- This ingredient adds sweet and tangy flavor to the vegetables. It also caramelizes as it cooks.
- Add parmesan cheese- Top these Grilled Vegetables with nutty, cheesy parmesan for added flavor.
- Use garlic powder- If you haven’t got fresh garlic, you can also add garlic powder to the oil mixture.
How to Make Grilled Vegetables
- Make the seasoned oil. In a bowl, combine the olive oil, grated garlic, kosher salt, and pepper with a whisk.
- Prep the vegetables. Slice the vegetables and arrange them on a baking sheet. I sliced the zucchini, squash, and peppers in halves. The onions was sliced into steaks and mushrooms were kept whole. Now season the top and bottom of the sliced vegetables with the seasoned oil.
- Preheat the grill. Fire up the grill to medium heat (350°F-450° F).
- Grill the vegetables. Place the vegetables on the grill grates, close the lid, and cook until tender and lightly charred. Serve warm and enjoy!
Pro Tip: Be careful not to move the onion around too much since you want to keep the slices together for easier grilling.
Recipe Tips
- Careful to cut the vegetables on the big side- This is so they don’t fall in between the grill grates and will cook at the same rate.
- Don’t overfill the grill- Avoid placing the vegetables flush against each other so they cook evenly.
- Flip them halfway- Doing this gives both sides those lovely char marks and ensures even cooking.
- Don’t over cook them- The onion, pepper, and mushroom will cook for about 8-10 minutes. The zucchini yellow squash, and asparagus will only cook for 5-6 minutes.
FAQs
All you need to do to prep vegetables for grilling is brush them with oil and add your favorite seasonings. This garlic salt oil is added to the veggies so they get nice and crisp on the outside and absorb lots of flavor.
The best way to avoid soggy grilled vegetables is to preheat the grill so it is hot enough to cook and not steam the veggies, and to cut them to a uniform size so they cook evenly.
Serving Suggestions
This Grilled Vegetables recipe is garlicky, salty, and fresh. The earthy flavors of the veggies go perfectly with meats, seafood, pasta, or salads.
- Meats: Serve them with Garlic Butter Steak Bites, Crispy Baked Chicken Thighs, Smoked Pork Chops, or Ribeye Steak.
- Seafood: Pair these veggies with Grilled Honey Soy Salmon (VIDEO), Beer Battered Cod, Grilled Bang Bang Shrimp (VIDEO), or Pineapple Salmon.
- Salads: Enjoy them alongside a Spinach Salad, Cucumber Tomato Feta Salad, Broccoli Salad With Bacon and Cheese, or Cabbage Cucumber Salad.
- Pasta: Serve these grilled vegetables atop a plate of Pasta Pomodoro, Bang Bang Shrimp Pasta, Shrimp Scampi Pasta, or Asparagus Pasta.
Make This Recipe in Advance
Make ahead: You can cut the vegetables beforehand and store them in the fridge, and store the seasoned oil on the counter for a day until you’re ready to grill.
Storing: Store these Grilled Vegetables in an airtight container in the refrigerator for up to 4 days. They can be reheated in the microwave, oven, on the stovetop or the grill.
Freeze: You can freeze these veggies once cooled for 3 months in a freezer safe container, but they will thaw mushier than when they are freshly grilled.
More Delicious Veggie Dishes!
Full Recipe Instructions
Grilled Vegetables
This simple Grilled Vegetables recipe is so easy and flavorful. Brushed with garlic, salt, and pepper, these veggies are charred to perfection.
Servings: 6
Calories: 122kcal
Instructions
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In a bowl combine the olive oil, grated garlic, kosher salt, and pepper with a whisk
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Slice the vegetables and arrange them on a baking sheet. I sliced the zucchini, squash, and peppers in halves. The onions was sliced into steaks and mushrooms were kept whole. Tip: careful not to move the onion around too much since you want to keep the slices together for easier grilling. Now Then season the top and bottom of the sliced vegetables with the seasoned oil.
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Fire up the grill to medium heat (350°F-450° F).
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Place the vegetables on the grill grates, close the lid and cook until tender and lightly charred. The onion, pepper, and mushroom will cook for about 8-10 minutes. The zucchini yellow squash, and asparagus will only cook for 5-6 minutes. Serve warm and enjoy!
Nutrition
Calories: 122kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1176mg | Potassium: 711mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1527IU | Vitamin C: 77mg | Calcium: 36mg | Iron: 1mg
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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