Grilled Vegetables

Grilled vegetables are smoky, caramelized, and bursting with natural flavors, making them a perfect side dish, salad topping, or light meal. This easy recipe brings out the best textures and tastes of fresh vegetables by grilling them to perfection with a simple marinade of olive oil, garlic, and herbs.

With just a few ingredients and minimal prep, these charred, tender-crisp vegetables pair beautifully with grilled meats, pasta, or grain bowls. You can mix and match your favorite veggies, making this dish versatile, healthy, and completely customizable.

Kitchen Equipment Needed

• Grill (gas or charcoal) or grill pan
• Tongs
• Mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Ingredients Overview

• Vegetables: A mix of firm and soft veggies for the best variety of textures.
• Olive Oil & Garlic: Adds depth and enhances natural flavors.
• Balsamic Vinegar or Lemon Juice: Provides a hint of tanginess.
• Dried or Fresh Herbs: Adds extra aroma and complexity.

Ingredients

• 1 zucchini, sliced into rounds or strips
• 1 yellow squash, sliced into rounds or strips
• 1 red bell pepper, cut into large strips
• 1 red onion, sliced into rings
• 8 oz mushrooms, halved
• 1 small eggplant, sliced into rounds
• 1 bunch asparagus, trimmed
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar (or lemon juice)
• 1 teaspoon dried oregano (or fresh chopped herbs)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Step 1: Prepare the Vegetables

1. Wash and cut all vegetables into similar-sized pieces for even cooking.
2. In a large bowl, whisk together olive oil, garlic, balsamic vinegar, oregano, salt, and pepper.
3. Add the vegetables to the bowl and toss to coat evenly.

Step 2: Preheat & Grill

1. Preheat the grill to medium-high heat (375-400°F).
2. Place vegetables directly on the grill grates or in a grill basket.
3. Grill for 3-5 minutes per side, turning occasionally, until lightly charred and tender.

Step 3: Serve & Enjoy

1. Remove from the grill and let cool slightly.
2. Drizzle with extra olive oil or balsamic glaze, and garnish with fresh herbs if desired.
3. Serve warm as a side dish or add to grain bowls, sandwiches, or pasta.

Prep Time

10 minutes

Cook Time

10 minutes

Total Time

20 minutes

Nutrition (per serving, ~4 servings)

• Calories: ~120
• Fat: ~9g
• Carbohydrates: ~10g
• Protein: ~2g

Expert Tips

• For Extra Flavor: Add a pinch of red pepper flakes or smoked paprika.
• Avoid Overcooking: Vegetables should be tender but still slightly crisp.
• For Grill Marks: Press veggies lightly onto the grates and don’t move them too soon.

FAQs

Can I grill these vegetables in the oven?
Yes! Roast at 425°F for 20-25 minutes, flipping halfway through.

How do I store leftover grilled vegetables?
Store in an airtight container in the fridge for up to 4 days.

What’s the best oil to use?
Use olive oil, avocado oil, or grapeseed oil for high-heat grilling.

Storing & Freezing

• Storing: Keep in the fridge for up to 4 days in an airtight container.
• Freezing: Not recommended, as grilled vegetables may become mushy when thawed.

Substitutions & Variations

• Dairy-Free & Vegan: Keep the recipe as-is!
• Cheesy Upgrade: Sprinkle with crumbled feta or Parmesan after grilling.
• Spicy Kick: Add chili flakes or sriracha to the marinade.

Grilled Vegetables

Grilled vegetables are **smoky, caramelized, and bursting with natural flavors**, making them a perfect **side dish, salad topping, or light meal**.

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Equipment

• - Grill (gas or charcoal) or grill pan
• Tongs
• - Mixing bowl
• Measuring cups and spoons
• Knife and cutting board

Ingredients

  

• - 1 zucchini sliced into rounds or strips
• - 1 yellow squash sliced into rounds or strips
• - 1 red bell pepper cut into large strips
• - 1 red onion sliced into rings
• - 8 oz mushrooms halved
• - 1 small eggplant sliced into rounds
• - 1 bunch asparagus trimmed
• - 1/4 cup olive oil
• - 2 cloves garlic minced
• - 1 tablespoon balsamic vinegar or lemon juice
• - 1 teaspoon dried oregano or fresh chopped herbs
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper

Instructions

 

• #### **Step 1: Prepare the Vegetables**
• Wash and cut all vegetables into **similar-sized pieces** for even cooking.
• In a large bowl, whisk together **olive oil, garlic, balsamic vinegar, oregano, salt, and pepper**.
• Add the vegetables to the bowl and toss to coat evenly.
• #### **Step 2: Preheat & Grill**
• Preheat the grill to **medium-high heat (375-400°F)**.
• Place vegetables directly on the grill grates or in a grill basket.
• Grill for **3-5 minutes per side**, turning occasionally, until lightly charred and tender.
• #### **Step 3: Serve & Enjoy**
• Remove from the grill and let cool slightly.
• Drizzle with **extra olive oil or balsamic glaze**, and garnish with **fresh herbs** if desired.
• Serve warm as a side dish or add to grain bowls, sandwiches, or pasta.