Grilled Vegetables

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This grilled vegetable platter is a quick and easy way to make a delicious side dish perfect for sunny days and BBQs!

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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!

Grilled vegetables on a large platter.
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Recipe At a Glance

Cuisine Inspiration: American
Primary Cooking Method: Grill
Dietary Info: Vegan, Gluten Free, Diary Free
Skill Level: Easy

  • My best veggie marinade: Yes, I may be a little biased, but this marinade is just so good! It’s even better on the grill, giving the vegetables an extra punch of flavor.
  • Goes with everything: These grilled veggies are my go-to side for pretty much all the things! I can (and do!) pair them with burgers, fish, chicken, or steak!
  • Quick to impress: What I love most is how simple these veggies are to prepare, yet they always get loads of compliments from friends and family.

Ingredients to Make Grilled Vegetables

Ingredients for recipe before prepping: red bell pepper, mushrooms, oil, red onion, lemon, asparagus, zucchini, squash, and seasoning.
  • 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 add a buttery texture and hold up well under the grill’s heat, making them 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, adding a sweet flavor that pairs really well with the other veggies.
  • 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.
  • 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.
  • Cheese sprinkle: There’s something about the way feta cheese melts slightly and gets infused with the smoky flavors of the grill. I often sprinkle some over the veggies right after they come off the grill for a kick.
  • 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.

How to Make Grilled Vegetables

You can really grill any type of vegetables you have on hand. The process is the same, and the marinade adds so much flavor. Just make sure that you cut the veggies in a way that is grill-grate-friendly.

Prepared vegetables on a baking sheet.
Step 1: Place the vegetables on a sheet pan in groups.
Oil and seasoning added to prepared vegetables for grilling.
Step 2: Pour the marinade on top of the vegetables and use your hands to combine the vegetables with the seasoning. Cover and refrigerate for at least 20 minutes.
Seasoned veggies on a grill.
Step 3: Place the veggies on the grill in groups, starting with the bell peppers, onions, and mushrooms, which need more time.
After cooking with grill marks.
Step 4: Flip and cook until tender.

Tips for Making the Best Grilled Veggies

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Grilled vegetables on a grill.

What to Serve With Grilled Mixed Vegetables

Frequently Asked Questions

Do I need special tools for grilling vegetables?

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.

How do I prevent vegetables from sticking to 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.

What’s the best way to cut vegetables for grilling?

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.

Dinner plate with grilled vegetables and sliced steak.

Grilling vegetables has become one of my favorite ways to enjoy the bounty of the garden. Remember, don’t rush the process—let them get those gorgeous grill marks. And a final drizzle of lemon juice right off the grill can make all the difference.

More Grilled Veggie Side Dish Recipes:

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Grilled Vegetables

This grilled vegetable platter is a quick and easy way to make a delicious side dish perfect for sunny days and BBQs!
No ratings yet
Servings 4 servings
Course Side, Side Dish
Calories 177
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
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  • 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


  • 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.


Serving: 1.5cups, Calories: 177kcal, Carbohydrates: 18g, Protein: 6g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 596mg, Potassium: 904mg, Fiber: 6g, Sugar: 9g, Vitamin A: 1995IU, Vitamin C: 81mg, Calcium: 78mg, Iron: 4mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side, Side Dish

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