You are going to be surprised by how easy it is to make grilled vegetables. My simple grilled vegetable recipe will be your go-to summer side.
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Not only are grilled vegetables easy to make, but they also pair well with so many other main dishes. 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 make some perfect grilled vegetables!
Best Vegetables to Grill
When thinking about vegetables to use on the grill, you should consider the size of the veggie and also how fragile it is. Delicate veggies, like lettuce or kale, will not grill well. It may quickly burn or shrivel up. Small vegetables can go right through the grill grates which, as you can see, would be a problem! Grilling grape tomatoes, for example, may sound like a great idea but they are not big enough to stay on top of the grill. I do have a solution for this, however, so you may want to keep reading…
Here are a few of the best vegetables to grill that you may want to try:
My grilled vegetable recipe uses a lot of these tasty veggies, so be sure to check it out below!
How to Make Grilled Vegetables
Making perfect grilled vegetables is pretty easy but there is a little bit of preparation involved. Here is a quick look at how to get your vegetables and marinade ready to make my marinated grilled vegetable recipe.
- Preheat the grill: Turn your grill on to high heat. Spray the grill basket with a high-temperature grill spray.
- Make the marinade: Whisk all of the ingredients together for the marinade.
- Prep the veggies: Remove the seeds from the peppers and cut them into large pieces. Peel and slice the eggplant. Slice the zucchini and mushrooms. Add all of the prepped veggies to the bowl of marinate along with the cherry tomatoes. Toss everything together well.
- Grill the veggies: Move the marinade veggies into the greased grill basket, then place the basket on the hot grill. Grill the veggies, tossing them every minute or so, until they are soft and seared.
- Marinate again: Toss the grilled veggies in the extra marinade and then enjoy while warm.
How to Grill Vegetables in a Basket
My favorite way to cook grilled vegetables is to use a grill 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.
My grilled vegetable recipe uses a grill basket to make grilled veggies but you can definitely use this recipe to make grilled veggies in foil or straight on the grill. Keep reading to learn how!
How to Grill Vegetables in Foil
If you do not have a grill basket, you can grill the vegetables in foil. 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, but skip the grape tomatoes as they are too small to cook on the grill grates. Be sure to cut the vegetable pieces big 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!
Veggies will cook faster when they are directly on the grill grates rather than in the grill basket or in foil. Let the vegetables sit for 5 minutes on the hot grill without flipping or moving. Then, flip them over and also use the tongs to squeeze the veggies and see if they are soft. Peppers and onions take about eight minutes to cook while zucchini, squash, and eggplants only take about six to seven minutes to soften on the grill.
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 grilled vegetables. The possibilities are endless!
How to Store Grilled Vegetables
If you happen to have extra grilled veggies, store them in an airtight container in the fridge. I like to use them cold in salads or as a topping for sandwiches and burgers. You can reheat the grilled veggies in the microwave, heating them in thirty-second increments until they are nice and hot. That delicious grilled flavor will still shine through from the day they were cooked!
The best way to prevent grilled vegetables 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 grill 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 nutrients and will give healthy grilled vegetables even more nutritional value.
Grilled Vegetables with Marinade
- 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)
- 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
- 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.
- Add all of the chopped veggies to the bowl (not the whole cherry tomatoes) and toss to coat the veggies in the marinade.
- 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.
- 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.
- 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!