Learn how to make grilled vegetables with this step-by-step guide! I’ll teach you which vegetables are best for grilling along with tips and tricks to make the best summer side dish for all your meals!
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Pin RecipeNot only are grilled vegetables easy to make, but they also pair well with so many other main dishes. For instance, I love pairing grilled veggies with BBQ chicken or juicy barbecue ribs. However, these marinated vegetables also make a perfect meal all on their own. So, fire up that grill and get ready to be using it all summer long!
Best Vegetables to Grill
Before grilling, consider the size and fragility of your veggies. Avoid delicate vegetables like lettuce or kale as they tend to burn quickly or shrivel up. In addition, small vegetables like grape tomatoes can slide right through the grates!
Keeping this in mind, some of the best vegetables for grilling include:
- Squash
- Eggplant
- Corn
- Bell Peppers
- Onions (White, Yellow, or Red Onions)
- Mushrooms
- Cabbage
- Parsnips
- Artichokes
- Beets
Direction for How to Make Grilled Vegetables
Making perfect grilled vegetables is pretty easy, but there is a bit of preparation involved. So, you’ll want to plan ahead!
- Prepare: Preheat your grill to high, and grease a grill basket with cooking spray.
- Create the marinade: Whisk the balsamic vinegar, olive oil, honey, garlic, salt, black pepper, Italian seasoning, and red pepper flakes in a bowl until smooth.
- Combine: Add all the chopped veggies (except whole cherry tomatoes) to a large bowl. Add the marinade, and toss to combine and coat.
- Cook: Transfer the vegetables to the greased grill basket, and reserve any excess marinade. Grill for about 6 minutes, tossing every few minutes. Then, add the cherry tomatoes, toss to combine, and continue to grill for another 2 minutes.
- Season: Transfer the veggies back to the bowl, and add the remaining marinade. Toss to combine, and serve warm!
How to Grill Vegetables in a Basket
My favorite way to cook grilled vegetables is to use a basket. Grill baskets enable you to cook smaller vegetables without having to worry about them falling through the grates of the grill. You can easily toss the marinated vegetables, mixing them and cooking them to perfection.
How to Grill Vegetables in Foil
If you do not have a grill basket, you can wrap the veggies in foil instead. Lay a large piece of foil across the grates of your grill. Spread the marinated veggies across the foil, and grill. Let the veggies cook for about 6 minutes, flip them over, and cook for another 2 minutes.
You can also try forming the foil into a basket shape. This will help steam the veggies, making them softer as they cook on the grill. Both methods of cooking with foil on the grill will work!
Cooking Vegetables on the Grill
Try making grilled veggies directly on the grill grates. This will give you nice, charred veggies that cook quickly and have that delicious grill flavor.
You can use my easy grilled vegetable recipe below. However, it’s best to skip the grape tomatoes as they are too small to cook on the grill grates. Be sure to cut the vegetable pieces large enough to lay across the grates without falling through!
Gently place the marinated veggies on the grill grates and cook until they are soft and charred. Grilling veggies is so easy and there are so many ways to do it!
Quick Tip
Veggies cook faster when placed directly on the grill rather than in a basket or foil. So, keep a close eye on your vegetables, flip them frequently, and be careful not to let them burn! The exact cooking time will vary depending on the size of your veggies and the cooking method you choose.
What to Serve with Grilled Vegetables
Grilled vegetables go great with barbecue chicken or pork. They are also tasty next to a nice juicy burger or gourmet hot dog. I also like to make some fresh sourdough bread and create tasty sandwiches with my veggies. The possibilities are endless!
How to Store Grilled Vegetables
- Store leftovers in an airtight container in the fridge for 3 to 7 days.
- Freeze the veggies for up to 6 months, and thaw in the fridge overnight when you’re ready to eat.
- Reheat grilled vegetables in 30-second increments in the microwave, or warm them in a skillet over medium heat.
FAQs
The best way to prevent grilled veggies from getting soggy is to cook them quickly over very hot heat. The outside of the vegetables will get tender while the inside remains a little crunchy, helping the vegetables to keep their shape.
You can put vegetables directly on the grates as long as they are large enough. Smaller veggies cook best in a grill basket or in foil.
Olive oil is my favorite oil for grilling. It withstands the high heat and adds a nice, subtle flavor. Olive oil is also full of healthy fats, making the side dish even healthier!
Grilled Vegetables with Marinade
Equipment
- 1 grill
- 1 Large mixing bowl
- 1 Grill basket
Ingredients
Vegetables
- 1/3 cup balsamic vinegar
- 1/3 cup olive oil
- 1 Tablespoon honey
- 2 teaspoon garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
Vegetables
- 2 red bell peppers, seeds removed, sliced into thick pieces
- 2 yellow bell peppers, seeds removed, sliced into thick pieces
- 1 medium eggplant, peeled, sliced, into 1/4 inch rounds
- 2 medium zucchini, sliced into 1/4 inch rounds
- 2 portobello mushrooms, sliced into 1/4 inch strips
- 2 cups cherry tomatoes, whole
Instructions
- Preheat your grill to high heat. Spray a grill basket with cooking spray.
- Add all of the ingredients for the marinade into a large bowl and whisk together.1/3 cup balsamic vinegar, 1/3 cup olive oil, 1 Tablespoon honey, 2 teaspoon garlic, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon red pepper flakes (optional), 1 teaspoon Italian seasoning
- Add all of the chopped veggies to the bowl (not the whole cherry tomatoes) and toss to coat the veggies in the marinade.2 red bell peppers, seeds removed, sliced into thick pieces, 2 yellow bell peppers, seeds removed, sliced into thick pieces, 1 medium eggplant, peeled, sliced, into 1/4 inch rounds, 2 medium zucchini, sliced into 1/4 inch rounds, 2 portobello mushrooms, sliced into 1/4 inch strips
- Move the marinated veggies to the grill basket, scooping the veggies out of the bowl with tongs or a spoon so you can reserve the rest of the marinade in the bottom of the bowl. Save any of the marinade in the bowl for after the veggies have cooked.
- Place the grill basket on the grill and grill the veggies, tossing them with tongs every minute. Let the veggies grill for about 6 minutes, then add the cherry tomatoes to the grill basket, toss well, and grill for another 2 minutes.2 cups cherry tomatoes, whole
- Remove the veggie from the grill basket and toss them back into the bowl of the marinade (it is totally safe to use the same marinade with veggies!).
- Serve the veggie while warm.
Notes
- You can definitely make these grilled veggies without a grill basket. Slice the peppers and portobello mushrooms a little larger so they will not fall through the grill grates. Toss the veggies in the marinade and then use tongs to gently lay them across the hot grill grates. The zucchini will only take 2 minutes on each side to grill while the mushrooms, peppers and eggplant will take 3 minutes on each side to grill to perfection. Skip the tomatoes as they tend to fall right through the grates!
- Remember that the veggies will shrink by about 30% as they cook. It may look like a whole lot of veggies but they will get smaller!
Nutrition
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