Grilled vegetables are colorful, tasty, and super easy to make! Just toss your favorite veggies like bell peppers, zucchini, and corn with some oil, salt, and pepper, then grill them to perfection!
These veggies are great for BBQs or as a side dish. I love how they get those lovely grill marks and a smoky flavor. They really brighten up any meal, plus they’re healthy—win-win!
Key Ingredients & Substitutions
Zucchini: This veggie is mild and soaks up flavor well. You can replace it with yellow squash if you prefer. I often mix in other summer squash for a colorful dish!
Bell Peppers: Red and yellow peppers add sweetness. If you want less sweetness, use green peppers. Some people also enjoy using jalapeños for a little heat.
Eggplant: Eggplant gives a meaty texture. If you don’t have it, try using portobello mushrooms or even tofu for a different take!
Olive Oil: A must for grilling! You can substitute it with avocado oil for a slightly different flavor and higher smoke point.
Balsamic Vinegar: This adds tanginess to the marinade. If you’re out, red wine vinegar or apple cider vinegar works well too.
How Can I Perfectly Grill Vegetables Without Burning Them?
Grilling vegetables can be tricky, but with a little care, you can achieve great results. First, make sure your grill is hot enough, as this helps create a nice char without overcooking them.
- Preheat your grill to medium-high (around 400°F or 200°C).
- Cut vegetables into even sizes to ensure they cook uniformly. I prefer 1/4-inch thickness for quick grilling.
- Don’t overcrowd the grill. Give each piece enough space for even cooking. This avoids steaming.
- Grill them carefully, turning occasionally, especially the softer veggies like zucchini and asparagus.
By following these tips, you’ll enjoy beautifully grilled veggies every time!
How to Make Grilled Vegetables
Ingredients You’ll Need:
Vegetables:
- 1 zucchini, sliced into 1/4-inch rounds
- 1 yellow squash, sliced into 1/4-inch rounds
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 1 medium eggplant, sliced into 1/4-inch rounds
- 1 large red onion, sliced into 1/2-inch thick rings
- 1 bunch asparagus, trimmed
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (such as thyme, rosemary, or basil), chopped
- Salt and pepper to taste
How Much Time Will You Need?
This grilled vegetable recipe takes about 15 minutes of prep time for slicing and marinating, plus an additional 15-20 minutes for grilling. You’ll have tasty, charred veggies ready in about 30-35 minutes total. Perfect for a quick meal or a delicious side!
Step-by-Step Instructions:
1. Preheat the Grill:
Start by heating your grill to medium-high heat, which is about 400°F (or 200°C). This is important for getting those lovely grill marks and ensuring your veggies cook properly.
2. Prepare the Marinade:
In a medium bowl, whisk together the olive oil, balsamic vinegar, minced garlic, fresh herbs, salt, and pepper. This will be the tasty coating for your veggies, enhancing their flavor while they grill!
3. Marinate the Vegetables:
In a large bowl or a resealable plastic bag, combine the sliced zucchini, yellow squash, bell peppers, eggplant, red onion, and asparagus. Pour the marinade over the vegetables and toss well to ensure they are evenly coated. Let them sit and marinate for at least 15-30 minutes—this will make them even more delicious!
4. Grill the Vegetables:
Now it’s time to grill! Here’s how long to cook each type:
- Zucchini: Grill for about 3-4 minutes per side.
- Yellow Squash: Grill for about 3-4 minutes per side.
- Red and Yellow Bell Peppers: Grill for about 4-5 minutes per side until tender and charred.
- Eggplant: Grill for about 4-5 minutes per side.
- Red Onion: Grill for about 3-4 minutes per side until soft.
- Asparagus: Grill for about 3-4 minutes, turning occasionally until tender-crisp.
5. Serve:
Once all the vegetables are beautifully grilled to your liking, transfer them to a serving platter. Drizzle with any leftover marinade for extra flavor, if you like. Serve immediately and enjoy your vibrant and healthy grilled vegetable platter!
Can I Use Different Vegetables for Grilling?
Absolutely! Feel free to substitute your favorite vegetables such as mushrooms, corn on the cob, or cherry tomatoes. Just make sure to adjust the grilling time depending on the vegetable’s thickness to achieve the right tenderness.
How Long Can I Marinate the Vegetables?
You can marinate the vegetables for up to 2 hours in the refrigerator for more intense flavor. However, if you’re short on time, even a quick 15-30 minute marinade will still give them a great taste!
How to Store Leftover Grilled Vegetables?
Store any leftover grilled vegetables in an airtight container in the fridge for up to 3 days. You can enjoy them cold in salads, or reheat gently in a pan or microwave. Just be cautious not to overcook them again!
What Should I Serve with Grilled Vegetables?
Grilled vegetables pair wonderfully with grilled meats or fish, or you can toss them into pasta or a grain bowl for a hearty vegetarian meal. They’re also delicious served alongside a fresh dip or hummus!
