Summer is the perfect time to enjoy grilled vegetables.

Mix and match your favorite summer veggies, toss in a zesty marinade, and grill on the BBQ until tender-crisp!

This recipe makes the best side dish or healthy snack!

Grilled Vegetables cooked in a sheet pan

Best Vegetables for Grilling

This grilled vegetable recipe produces perfectly grilled vegetables with lightly charred edges and a sweet, smoky flavor.

  • sliced zucchini
  • bell peppers
  • mushrooms
  • onion
  • asparagus
  • tomatoes
  • eggplant
  • mushrooms
vegetables on a sheet pan to make Grilled Vegetables

Ingredients for Grilled Veggies

Vegetables – Choose a variety of fresh vegetables from the list above or use what’s your fridge. If using firm veggies they can be slightly pre-cooked (like potatoes, carrots, or cauliflower).

Seasoning Mix – This flavorful sesoning mix adds flavor to the veggies. Once cooked, I love to sprinkle with fresh herbs from the garden like basil, parsley, or cilantro.

vegetables on a sheet pan before cooking

How to Grill Vegetables

Grilled vegetables are super easy to make and are full of delish flavor!

  1. Toss prepared vegetables in seasoning mix on a rimmed baking sheet.
  2. Grill veggies on a preheated grill, in a grilling basket, or on a grill mat until cooked to the desired doneness.
  3. Garnish with fresh herbs or lemon wedges, if desired. Serve warm.

Fast and flavorful, grilled vegetables can be cooked on the grill next to steak, salmon, shrimp skewers, or chicken. Easy peasy!

plated Grilled Vegetables

Tips for Perfect Grilled Veggies

  • Timing: For the best results, be sure to toss or turn vegetables frequently as some will cook faster than others. Set cooked ones aside and when they are all cooked, you can wrap them in foil and keep them warm on the grill or in the oven until ready to use.
  • Serving: Sprinkle finished vegetables with parmesan cheese or fresh herbs before serving. You can also drizzle them with chimichurri or pesto.
  • Meal Prep: Grill up an extra batch or two and enjoy them as an addition to salads, stir them into pasta sauce or serve as wraps for weekday lunches.
  • Leftovers: Keep leftover grilled vegetables in an airtight container for up to 4 days.

More Grilled Vegetable Recipes

Did your family enjoy these Grilled Veggies? Be sure to leave a rating and a comment below!

Grilled Vegetables cooked in a sheet pan
5 from 7 votes↑ Click stars to rate now!
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Grilled Vegetables

This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
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Ingredients  

Vegetables

  • 1 medium zucchini sliced diagonally, ½" thick
  • 1 small red onion cut into wedges
  • 1 red bell pepper or orange, cut into 1" wide strips
  • 8 ounces large fresh mushrooms halved
  • 1 bunch asparagus trimmed
  • 4 Roma tomatoes or 8 campari tomatoes

Seasoning Mix

  • 2 tablespoons olive oil
  • 1 tablespoon melted butter
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh parsley chopped
  • 2 cloves garlic minced
  • ¼ teaspoon each salt & pepper more to taste
  • additional fresh basil and parsley for serving optional

Instructions 

  • Preheat grill to medium-high heat, about 375°F-400°F.
  • Place prepared vegetables in a large bowl or on a rimmed baking sheet.
  • Add the seasoning mix and toss well to coat.
  • Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).
  • Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.
  • Garnish with additional fresh herbs if desired. Serve warm.

Notes

Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave. 
5 from 7 votes

Nutrition Information

Calories: 164 | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American
Diet Vegetarian
Grilled Vegetables with a title
plated Grilled Vegetables with zesty marinade and writing
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The Best Zucchini Bread on a sheet pan and plated with a title

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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