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Grilled Veggies

  • Author: Tonia Schemmel | Feasting at Home
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x
  • Category: side dish, vegetable
  • Method: grilled
  • Cuisine: American
  • Diet: Vegan


Grilled Veggies may be the quintessential summer side dish.  Here is a simple basic method for grilling veggies on the BBQ.  Smoky and carmelized they are delicious as is or ready for most any sauce.


Units Scale
  • 2 bell peppers, cut into 4 pieces per pepper
  • 1 onion, sliced in 1/2″ rounds
  • 1 eggplant, slice in rounds or in wedges
  • 2 zucchini squash, cut in thick slices about 1/2” thick
  • 1 bunch of radishes
  • 8 crimmini mushrooms, de-stemmed
  • 1/2 head cauliflower, 2 or 33/4” steaks sliced from the middle
  • 1/4 cup olive oil
  • sea salt
  • pepper


  1. Prep all your veggies, slicing and oiling.
  2. Heat up the grill with the lid closed, on the hottest setting.  About 10 minutes.
  3. Place veggies on the hot grill with metal tongs, sprinkle with sea salt.
  4. Turn the burners down just a little.  Still going for a high heat.  Close the lid for about 4 minutes.
  5. Flip veggies over with the metal tongs.  Another quick sprinkle of sea salt.  Close the lid for another 4-8 minutes.  Remove from grill when they are cooked to your liking.  The veggies will continue to cook a bit after removing from the heat.


this recipe is for a gas grill


  • Serving Size: 1 cup
  • Calories: 151
  • Sugar: 6.9 g
  • Sodium: 128.7 mg
  • Fat: 10.1 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 13.5 g
  • Fiber: 4.6 g
  • Protein: 5.5 g
  • Cholesterol: 0 mg

Keywords: Grilled veggies, how to grill veggies, how to grill vegetables, grilled vegetables, grilled vegetable recipe