Grilled Vegetables
Published Jun 10, 2026
These easy grilled vegetables use a simple olive oil and lemon marinade. Works as a side with grilled meats or folded into pasta and wraps all week.
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Grilled vegetables are so good!
Any time the grill is going at our house, vegetables go on it, too! I make a simple marinade of olive oil, lemon juice, garlic powder, and Italian seasoning, and then everything goes on in groups because the timing actually matters when grilling different types of veggies. Bell peppers, onions, and mushrooms go first since they need more time. Zucchini, yellow squash, and asparagus follow closer to the end.
Grilled vegetables also reheat better than people expect, so I usually make a bigger batch than I need for dinner. The vegetable seasoning in this recipe is mild enough to pair with pretty much anything else you are already cooking! Which means I can pull from it all week as a side, fold it into wraps, or throw it on top of pasta. My kids eat it straight from the container, which I count as a win.
Happy Cooking!
– Yumna
Mixed Grilled Vegetables Ingredients
The great thing about veggies is you can pick and choose what you like. Below are the vegetables I grill the most, and I find that they all go together really well. If you don’t like one, or feel like something is missing (maybe carrots?) for you, then add them in!
- Red bell pepper: I prefer to grill red bell peppers over green because they’re sweeter, and the grill really brings out the flavor. Read my tips on how to cut a bell pepper. I slice them into quarters, lengthwise.
- Zucchini: Sliced diagonally, zucchini is like a sponge for the marinade, soaking up all the flavor! Here’s how to slice zucchini.
- Yellow squash: Also sliced diagonally, squash holds up well under the grill’s heat. Use the same technique as slicing zucchini.
- Asparagus: Grilled asparagus is so good! Just trim off the woody ends. I grill these whole otherwise, because I don’t want them to slip through the grates of the grill. Read more of my tips on how to trim asparagus.
- Onion: I like to use red onion because they’re more mellow, but any color you have works. Here’s how to slice the onion into rings so it gets nice and caramelized on the grill.
- Mushrooms: Use any mushrooms you like! The ones in the photos are white button mushrooms. I cut them in half, lengthwise, so they absorb plenty of marinade and get a nice sear. Read more about how to cut mushrooms.
- For the grilled vegetables marinade: Whisk together olive oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. I really recommend olive oil because it stands up well to high heat and helps the veggies not stick to the grill. For a sweeter taste, you can swap the lemon juice for orange juice. Don’t overdo the marinade time, going longer than an hour can make the veggies start to break down.
- For serving: I always serve grilled veggies with lemon wedges. A fresh squeeze right before eating adds freshness that ties all the flavors together!
How to Make Grilled Vegetables
These photos walk through how this easy grilled vegetables recipe comes together. For the full ingredient list and detailed instructions, jump straight to the → Grilled Vegetables Recipe
1. Arrange the Vegetables
Keep similar vegetables together on the pan so they are easier to grab when you move them to the grill in groups. While they sit, whisk together the olive oil, lemon juice, Italian seasoning, garlic powder, salt, and black pepper in a small bowl.
2. Marinade & Refrigerate
Work the marinade into every piece using your hands after pouring it over the pan. Cover and refrigerate for at least 20 minutes before moving on.
3. Grill the Vegetables
Preheat the grill. Start with the bell peppers, onions, and mushrooms since they take longer. Once they start softening and picking up color, add the yellow squash, zucchini, and asparagus. Keep the lid closed while everything grills.
4. Flip and Finish
Flip everything once you see char marks on the bottom. Cook until the vegetables are tender throughout and have good color all over. Transfer to a serving plate and finish with fresh parsley and lemon wedges.
Full Mixed Grilled Veggie Recipe
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. 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. Start with the bell peppers, onions, and mushrooms, which will need about 8–10 minutes. Then add 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
- Add 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.
- Top with a balsamic reduction: Drizzle a balsamic glaze over the vegetables right after they come off the grill. It thickens as it hits the heat and coats everything well.
- Toss with fresh herbs: Sometimes, I like to chop up a handful of fresh parsley and toss it with the veggies right before serving. It adds so much fresh flavor!
- Serve with pine nuts: Adding ¼ cup toasted pine nuts gives a crunch and a nutty flavor that goes well with the vegetables!
- Add grilled halloumi. Slice 4 ounces of halloumi into ¼-inch pieces and grill alongside the vegetables for 2 to 3 minutes per side. It holds its shape and goes well on the same platter.
Recipe Tips
- Don’t cook on high heat. Medium heat is your friend! I find that high heat might char the vegetables too quickly without cooking them through.
- Keep the Lid Closed While Grilling. The trapped heat is what cooks the vegetables through evenly without just charring the outside. Leaving the lid open the whole time tends to mean vegetables that look done on the surface but are still firm in the center.
- Start the Denser Vegetables First. Bell peppers, onions, and mushrooms need more time than squash, zucchini, and asparagus. If everything goes on at once, the quicker-cooking vegetables will be overdone and falling apart by the time the sturdier ones are ready.
- Keep an eye on the grill. Flip your veggies if you think they’re burning. Constant attention and regular turning give them a nice char all over.
- Serve hot. The vegetables lose some of their flavor as they cool, so I always aim to have everything else ready to go when the veggies are done.
Serving Ideas
- Burgers: For a classic summer pairing, serve the grilled vegetables with Grilled Turkey Burgers, Ground Chicken Burgers, or Lamb Burgers.
- Skewers: I love making skewers on the grill alongside veggies. Try my Grilled Shrimp Skewers, Grilled Chicken Kabobs, or Salmon Kabobs.
- Steak: Make it a steak night with Grilled Steak, Grilled Flank Steak, or Garlic Butter Steak Bites.
FAQs
It’s not absolutely necessary, but a grill basket can be very handy, especially to prevent smaller veggies from falling through the grates. I also like to use skewers to make veggie kabobs!
I always make sure to lightly oil the grill before heating it up. Also, make sure you coat the vegetables with the oil marinade well to help prevent sticking.
