Vegetables Are Just Better On The Grill!
I don’t think I’ve ever met a vegetable that isn’t improved by a little char. ♡
This recipe is proof — and I’ve made it more times than I can count. Just grab whatever veggies you have on hand, toss them in a smoky, garlicky balsamic marinade, then throw them on a hot grill (or grill pan) until tender, caramelized, and lightly charred around the edges. It’s one of those easy summer side dish that somehow always steals the show!!
I love this colorful mix of peppers, red onion, zucchini, yellow squash, mushrooms, and asparagus, but truly, this recipe is endlessly flexible. Serve the veggies warm off the grill with a squeeze of lemon, a sprinkle of fresh herbs, or a shower of Parmesan — or tuck the leftovers into sandwiches, grain bowls, pastas, omelets, you name it. It’s one of those recipes that everyone needs to have in their back pocket.
Let’s make some grilled veggies!
Recipe Tips
A few things I’ve learned from grilling a million veggies over the years:
- Don’t skip the marinating time. Even just 10–15 minutes makes a real difference. The veggies soak up the flavor and the salt starts to draw out a little moisture, which helps them char instead of steam on the grill.
- Cut everything on the thicker side. Thin pieces will fall through the grates or dry out before they get any color. I recommend aiming for ½-inch rounds and thick strips.
- Work in batches if you need to. Crowding the grill is the enemy of a good char! Give everything some breathing room so that the heat can do its thing.
- A grill pan works great too. If you’re cooking indoors or the weather isn’t cooperating, a cast iron grill pan on medium-high heat gives you perfectly charred veggies without stepping outside.
- Finish with something bright. A squeeze of lemon or lime juice right before serving really wakes everything up!
Variations To Try
This recipe is basically a template — once you’ve got the marinade down, you can improvise with it endlessly. A few ideas:
- Add different veggies to the mix such as broccolini, cherry tomatoes, corn on the cob, eggplant, fennel, little gems, sweet potatoes.
- Make it spicy by adding a pinch of crushed red pepper flakes or a teaspoon of harissa to the marinade.
- Swap the balsamic for red wine vinegar for a slightly sharper, less sweet flavor profile.
- Try it with halloumi — add a few thick slices of halloumi to the grill alongside the veggies for a satisfying, protein-packed version that can absolutely hold its own as a main dish.
FAQ
Yes! Grilled veggies reheat really well. Store them in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in the oven at 400°F until warmed through — the microwave works in a pinch but can make them a little soft.
The ones in this recipe are my go-tos, but almost anything goes! Corn on the cob, eggplant, fennel, broccolini, sweet potatoes (slice them thin), even romaine lettuce hearts and more are all great on the grill.
Absolutely. This marinade is fantastic on chicken, shrimp, or tofu if you want to bulk up the meal. Just marinate the protein separately and grill alongside the veggies.
Easy Grilled Vegetables
Ingredients
Vegetables
- 2 bell peppers (1 red, 1 orange), cored and cut into large strips
- 1 large red onion, cut into thick wedges
- 1 medium zucchini, sliced into ½-inch rounds or long planks
- 1 medium yellow squash, sliced into ½-inch rounds or long planks
- 1 pound baby bella mushrooms, halved if large
- 1 bunch asparagus, woody ends trimmed off
Marinade
- 5 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly cracked black pepper
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
Instructions
- Prep the vegetables. Prepare all of the vegetables as directed and add them to a large mixing bowl.
- Make the marinade. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper, smoked paprika, and onion powder until well combined.
- Toss to coat. Pour the marinade over the vegetables and toss gently until everything is evenly coated. (Use your hands if needed to really get into all the nooks and crannies.) Let the vegetables marinate for 10–15 minutes while you preheat the grill.
- Preheat the grill. Heat a grill or grill pan to medium-high heat.
- Grill the vegetables. Arrange the vegetables in a single layer on the grill (working in batches if needed). Grill for 8–12 minutes, turning occasionally, until tender and lightly charred. Remove smaller or quicker-cooking vegetables (like asparagus) as they finish.
- Serve. Transfer to a serving platter and serve warm, optionally finishing with a squeeze of lemon juice, a sprinkle of fresh herbs, or grated Parmesan.
Did you make this?Let me know how it turned out in the comments below!
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