A rainbow of tender grilled vegetables with a slight char and bit of crispiness is the best side dish for cookouts or grilled meats. And they’re so easy to make!
Why this recipe works
Bell peppers, red onion, broccoli, zucchini, and baby bella mushrooms come together on the grill quickly leaving you with crispy grill marks and maximum flavor. Grilling vegetables brings forth their natural sweetness while taking them from crunchy to tender in a matter of 15 minutes. It’s time to switch up the regular grilled corn on the cob to include a little variety in your veggie side dishes!
It doesn’t take much to grill vegetables, other than a bit of olive oil and an array fresh veggies. We simply slice and cut the veggies, toss them in olive oil and seasonings, then place them directly on the grill. However, you can easily use this recipe to make skewered vegetables as well!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
VEGETABLES – We are using yellow and orange bell peppers (but you can also use red or green), red onion, broccoli, zucchini, and baby bella mushrooms. You will want your vegetables to be fairly uniform in size so they all cook evenly on the grill. If you’ve cut your veggies a little too small that they might fall through the grill grate, place them on a skewer to cook or put them in a grill basket. You can use other vegetables like cauliflower, Brussels sprouts, asparagus, eggplant, tomatoes, potatoes, and peppers. The heartier the vegetable you use (or the thicker cut they are), the longer they will need on the grill.
How to Make Grilled Vegetables
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat grill to 400 F.
- Rinse and pat dry all the vegetables.
- Cut vegetables into large enough pieces that they will not fall through the grill grates.
EXPERT TIP – We will be placing the vegetables directly on the grill grates, however, if you prefer you can use a grill basket or thread them onto skewers. We like placing them directly on the grates to get the best grill marks and so they are evenly cooked.
- Whisk together olive oil, Italian seasoning, and garlic salt.
- In a large bowl, pour seasoning mixture over the vegetables and toss with gloved hands until evenly coated.
- Carefully pour vegetables onto the grill. Spread them out in an even layer and close lid. Allow to cook for 8-10 minutes. Use tongs to turn the vegetables over and cook for about 5 more minutes, or longer if you prefer them more tender.
Frequently Asked Questions & Expert Tips
Sure, you can certainly marinate your veggies instead if you would like. Grilling releases the veggies natural sugars bringing forth sweetness which plays wonderfully with a simple shake of some seasonings. Marinating them is not necessary, but always an option!
Serving Suggestions
Grilled vegetables are superior when it comes to pairing with main dishes. They go well with so many different types of recipes from grilled meats like chicken, beef, and poultry to tossing into salads or served on platters for parties. Check out our best grill recipes for more ideas.
Ingredients
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large red onion
- 1 crown broccoli
- 1 medium zucchini
- 8 ounce baby bella mushrooms
- 1/4 cup olive oil
- 1 Tablespoon garlic salt
- 2 Tablespoons Italian seasoning
Things You’ll Need
- Grill
- Tongs
- Mixing bowl
- Whisk
- Vinyl gloves
Before You Begin
- We like our vegetables tender-crisp. If you prefer them more tender, simply cook them on the grill to your preferred texture.
- You will want your vegetables to be fairly uniform in size so they all cook evenly on the grill. If you’ve cut your veggies a little too small that they might fall through the grill grate, place them on a skewer to cook or put them in a grill basket. You can use other vegetables like cauliflower, Brussels sprouts, asparagus, eggplant, tomatoes, potatoes, and peppers. The heartier the vegetable you use (or the thicker cut they are), the longer they will need on the grill.
Instructions
- Preheat grill to 400 F.
- Rinse and pat dry all the vegetables.
- Cut vegetables into large enough pieces that they will not fall through the grill grates.
- TIP: We will be placing the vegetables directly on the grill grates, however if you prefer you can use a grill basket or thread them onto skewers. We like placing them directly on the grates to get the best grill marks and so they are evenly cooked.
- Whisk together olive oil, Italian seasoning, and garlic salt.
- In a large bowl, pour seasoning mixture over the vegetables and toss with gloved hands until evenly coated.
- Carefully pour vegetables onto the grill. Spread them out in an even layer and close lid. Allow to cook for 8-10 minutes. Use tongs to turn the vegetables over and cook for about 5 more minutes, or longer if you prefer them more tender.
