Grilled Vegetables
Updated Jun 30, 2025
This grilled vegetable recipe includes a mix of fresh summer veggies, including zucchini, squash, bell pepper, asparagus, mushrooms, and onions.
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Grilled vegetables are so good!
Grilling season is about so much more than just steaks and burgers for me it’s also about the grilled veggies! Often underrated, grilled vegetables are a staple at my gatherings. I have a favorite mix that has become a tradition in my backyard: red bell peppers, yellow squash, zucchini, asparagus, red onions, and mushrooms. These veggies get a generous toss in my special marinade and even the kiddos love ’em!
Happy Cooking!
– Yumna
Grilled Veg Ingredients
- Red Bell Pepper: I prefer to grill red bell peppers over green because they’re sweeter, and the grill really brings out the flavor.
- Yellow Squash: Sliced diagonally, squash holds up well under the grill’s heat, making it a favorite in my summer dishes.
- Zucchini: Also sliced diagonally, zucchini is like a sponge for the marinade, soaking up all the flavor, which is why I never skip it.
- Asparagus: I always trim and grill asparagus because its natural earthiness becomes even more pronounced with a bit of char.
- Red Onion: Sliced into rings, red onions caramelize on the grill.
- Mushrooms: Halved lengthwise, mushrooms are perfect for grilling as they also absorb the marinade and get a nice sear, adding a meaty texture to the mix.
- Olive Oil: This oil stands up well to high heat, plus no one enjoys scrubbing stuck-on pieces of food off the grill!
- Lemon Juice: Lemon juice adds a little bit of acidity to the vegetables.
- Seasonings: A mix of garlic powder, Italian seasoning, salt, and black pepper is my go-to seasoning for grilled veggies.
- Lemon Wedges: I always serve lemon wedges with grilled veggies. A fresh squeeze of lemon right before eating adds a freshness that ties everything together.
How to Grill Vegetables
Grilled Vegetable Recipe
Ingredients
- 1 red bell pepper quartered lengthwise
- 1 yellow squash sliced diagonally into ½-inch pieces
- 1 zucchini sliced diagonally into ½-inch pieces
- 1 bunch asparagus trimmed
- 1 red onion sliced into ½-inch rings
- 8 ounces mushrooms halved lengthwise
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon wedges for serving
Instructions
- Place the vegetables on a sheet pan in groups.
- In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, garlic powder, salt and pepper on top. Pour on top of the vegetables and use your hands to combine the vegetables with the seasoning.
- Cover and refrigerate for at least 20 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Grill the vegetables with the lid closed until tender and lightly charred all over, starting with the bell peppers, onions and mushrooms, which will need about 8-10 minutes and followed by the for the yellow squash, zucchini, and asparagus, which will need 6-8 minutes.
- Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Swap in eggplant: I love adding slices of eggplant to the grill. They soak up the marinade and add a creamy texture that goes well with the other veggies.
- Herb Freshness: I usually have a bunch of parsley in my fridge, and chopping some up to toss with the veggies right before serving really lifts the whole dish.
- Balsamic glaze: Drizzling a balsamic reduction over the grilled vegetables just before serving has become one of my signature moves. It adds a sweet and tangy finish that my guests always rave about.
- Orange juice marinade: When I’m out of lemons, I use orange juice in the marinade. It gives the vegetables a slightly sweeter, more nuanced citrus flavor that’s really refreshing.
- Toasty Pine Nuts: Adding toasted pine nuts gives a crunch and a nutty flavor that goes well with the vegetables. It’s a great way to add another layer of texture.
- Smoky Paprika: Sometimes, I add smoked paprika to the seasoning for an extra smoky touch. It intensifies the grill flavor, which is fantastic.
Recipe Tips
- Don’t cook on high heat: Medium heat is your friend. I found that high heat might char them too quickly without cooking through. Medium ensures those perfect grill marks without the risk of raw centers.
- Flip if you think your veggies are burning: Constant attention and regular turning prevent burning and ensure an even char all around. It’s a bit of extra effort but makes all the difference.
- Avoid overcrowding the grill: I used to pile all my veggies onto the grill at once until I realized they steamed more than they grilled. Now, I give them space to truly char and develop those rich, smoky flavors.
- Serve hot: There’s nothing like serving these veggies fresh off the grill. They lose some of their goodness as they cool, so I always aim to have everything else ready to go when the veggies are done.
Serving Ideas
FAQs
I let the grilled vegetables cool down completely, then pop them in an airtight container and keep them in the fridge. They’ll stay good for about 3 to 4 days.
When I want to reheat them, I usually toss them in a hot skillet for a few minutes just until they’re warmed through. You can also use the oven at 375°F for 8–10 minutes if you’re heating up a bigger batch. I try to avoid the microwave since it makes them a little soggy, but it’ll work in a pinch.
While not absolutely necessary, a grill basket can be very handy, especially for smaller veggies that might fall through the grates. Skewers are also great for making veggie kebabs, which are not only fun to make but also easy to handle and turn on the grill.
I always make sure to lightly oil the grill before heating it up. It’s a simple step, but it really helps to keep the veggies from sticking and tearing when you flip them. Also, ensuring your vegetables are coated with a bit of oil helps a lot.
I prefer cutting vegetables into uniform sizes so they cook evenly. For example, I slice zucchini and squash diagonally into thick rounds to maximize their surface area for better grilling. For asparagus, I trim the tough ends and grill them whole.
