Learn how to make perfectly grilled vegetables with this easy, foolproof recipe. A healthy summer side dish, these smoky, flavorful veggies are caramelized to perfection. As a caterer, I’ve prepared this grilled vegetable recipe for hundreds of guests—and it never disappoints. Vegan + gluten-free.
I want to sing like the birds sing, not worrying about who hears or what they think. ~Rumi
Grilled vegetables are the ultimate summer side dish—colorful, healthy, and full of smoky, caramelized flavor. Whether you’re firing up the grill for a weekend BBQ or a casual weeknight dinner, this simple recipe brings out the best in seasonal produce. Naturally vegan and gluten-free, it’s a crowd-pleaser you can feel good about serving.
As a caterer, I’ve grilled thousands of vegetables over the years—literally! During peak summer events, these grilled veggies were always on the menu. And trust me, after that many batches, we’ve perfected the method. Here we pair them with our Basil Vinaigrette for the best, complementary flavor!
Why You’ll Love These Grilled Vegetables
- Quick and easy – Minimal prep, big flavor
- Healthy & colorful – Packed with nutrients and antioxidants
- Great for meal prep – Delicious warm or cold
- Versatile – Serve as a side dish, toss into salads, or layer in sandwiches and grain bowls
We keep the seasonings simple: olive oil, salt, pepper, garlic powder, and optional chili flakes. These basic ingredients allow the natural flavor of the vegetables to shine through. For extra flavor, try drizzling with a sauce after grilling—this keeps the veggies tender but never mushy.
💡 Chef’s Pro Tip: Avoid marinating raw vegetables in acidic sauces (like lemon juice or vinegar) before grilling—they can break down the fiber and make veggies soggy.
Ingredients for Grilled Vegetables
- Eggplant– slice in rounds or wedges. Grilling is one of the best ways to cook eggplant!
- Zucchini and yellow squash– cut in thick slices. These cook quickly!
- Bell Peppers– Red bell peppers, yellow peppers, green bell peppers, or combo!
- Red Onion– slice in wedges with the stem intact or cut into rounds
- Optional extras: mushrooms, asparagus, tomatoes (halved), radishes, corn on the cob, steamed potatoes, small carrots.
- Extra-Virgin Olive Oil– using spray olive oil makes this fast and easy!
- Seasonings: salt, black pepper, granulated garlic powder and optional chili flakes.
Variations
- Make Skewers! Be sure to use metal skewers or soak wood skewers beforehand.
- Use a Grill Basket. This will allow you to cut veggies into smaller pieces, and toss them all at the same time in a bowl with olive oil and seasonings. Using a grill basket is especially helpful if your grill grates are wide.
- Use a grill pan on the stove. No grill? You can still get the smoky char and beautiful grill marks indoors. Finish them off in the oven to cook them through.
How To Make Grilled Vegetables
Step 1: Prep your veggies. Cut vegetables into slices or wedges. Make sure they are dry. Toss or brush with olive oil and season them with salt, pepper, and garlic powder. It is easiest to do this in a bowl.
Step 2: Preheat the grill to medium-high heat and have all your veggies ready to go.
Step 3: Grill. Place vegetables on a greased grill, close the lid and check after 3-4 minutes, turning to rotate. TIP: Grouping them together makes this easier, as some will need more or less time to cook. Remove them as they become tender, or just about to collapse.
Step 4: Cut larger pieces into smaller ones if you prefer.
Step 5: Arrange. If serving with a sauce, place this on the platter first, and arrange the veggies around the sauce.
How to Grill Vegetables for a Crowd
As a caterer, we often prepped grilled vegetables for events serving 200–400 guests. The key to success? Prep everything ahead of time. Wash, dry, and cut the vegetables in advance, then toss (or spray) them with olive oil and season generously with salt, pepper, and garlic powder.
To stay organized, store each type of vegetable separately in hotel pans or large containers. Cover and refrigerate until it’s time to grill. This makes it easy to cook in batches and prevents overcooking delicate veggies.
💡 Pro Tip: Using spray olive oil speeds up prep and ensures even coating without excess oil.
Serving Suggestions
Grilled veggies are a great summer side dish for anything you’re grilling! They pair well with grilled salmon, grilled herbed chicken, and grilled tofu. Try different sauces for variety; my favorite is the Basil Vinaigrette! Here are more suggestions:
- For a Middle Eastern flair, serve with Green Tahini Sauce,
- For an Argentine spin, serve with Chimichurri Sauce,
- Go Spanish with Simple Romesco Sauce Recipe
- Add a spicy Asian crunch with Chili Crisp
- For an herby Italian twist, try with Gremolata or Salsa Verde
Repurpose The Leftovers
Leftover grilled veggies will keep 3-4 days in an airtight container in the refrigerator. We love repurposing these and here are a few fun ideas:
- Stuff into Sandwiches or Wraps! Layer with hummus or pesto, or add to this Caprese Sandwich or Muffuletta Sandwich!
- Toss into pasta or risotto. We love this with Lemon Pasta, Easy Pesto Pasta, or Cacio e Pepe!
- Add to salads and pasta salads. Like this Pesto Pasta Salad, or
- Make a veggie scramble with eggs or tofu, or add to a frittata or quiche.
- Use as a healthy pizza topping!
More Grilled Vegetable Recipes
Grilled Vegetables Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6-8
- Category: summer recipe, side dish, vegetable, bbq side
- Method: grilled
- Cuisine: American
- Diet: Vegan
Description
Learn how to make perfectly grilled vegetables with this easy, foolproof recipe. A healthy summer side dish, these smoky, flavorful veggies are caramelized to perfection every time. As a caterer, I’ve prepared this grilled vegetable recipe for hundreds of guests—and it never disappoints. Vegan + gluten-free.
Ingredients
- 2 red bell peppers, cut in half or quarters ( or sub green or yellow)
- 1 red onion, sliced into 1/2-inch rounds (or in wedges with the stem end intact)
- 1 medium eggplant, sliced in 1/2-inch rounds
- 2 medium zucchini or yellow squash, cut in half lengthwise
- 1 bunch asparagus, tough ends removed
- optional additions: mushrooms, radishes, halved tomatoes,
- olive oil– use spray olive oil if possible!
- sea salt and black pepper to taste
- granulated garlic powder to taste
- Optional: red pepper flakes or Aleppo chili flakes, shown with our Basil Vinaigrette
Instructions
- Preheat the grill to medium-high heat.
- Prep and Season. Wash, dry, and cut all the veggies. In a medium bowl, working in separate batches, toss veggies with olive oil, and season with salt, pepper, garlic powder, and optional chili flakes and place on a sheet pan. At this point, you can refrigerate for later.
- Grill. Place the veggies on the hot, greased grill, working in batches if necessary. Close the lid, and check after 3-4 minutes; adjust the heat down if necessary. Flip the veggies, and cook another 3-4 minutes, or to your liking. The veggies will continue to cook a bit after being removed from the heat.
- Tip: I always grill the eggplant first and stack and wrap it tightly so it continues to cook all the way through.
- Platter. Cut veggies smaller if you prefer, and place them on a platter. You can simply serve them with a scattering of fresh herbs and lemon zest, or serve them with our basil vinaigrette.
Notes
Leftovers will keep up to 4 days in an airtight container in the refrigerator.
Veggies can be prepped up to 24 hours ahead and stored in the fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 4.1 g
- Sodium: 294.4 mg
- Fat: 7.2 g
- Saturated Fat: 1 g
- Carbohydrates: 7.4 g
- Fiber: 2.8 g
- Protein: 1.7 g
- Cholesterol: 0 mg
FAQ
Some of the best vegetables for grilling include zucchini, eggplant, bell peppers, red onion, mushrooms, asparagus, corn, and tomatoes. Choose firm, fresh veggies that can hold their shape on the grill. Avoid overly soft or watery vegetables.
No. Acidic marinades (with vinegar or lemon juice) can break down vegetable fibers and cause mushiness. Instead, lightly toss or spray dry veggies with olive oil and season with salt, pepper, and garlic powder. Add sauces or vinaigrettes after grilling for the best texture.
In most cases, no peeling is necessary. The skin helps vegetables hold their shape and adds texture. Just give them a good wash and slice evenly for uniform cooking.
Loved your recipe’s instructions on the grilled veggies recipe. Thanks for such amazing words.
thanks!
Are you going to put out a cookbook with all our delicious food, .please do😉
Someday. 🙂
How About an Recipe Using The Oven or Broiler for us Handicap. Thank You, Ed Z.
Hi Ed, we have a recipe on the blog for Roasted Veggies, that may be a good option? Just type it in the search bar.