Vegetables Are Just Better On The Grill!
I don’t think I’ve ever met a vegetable that isn’t improved by a little char.
This simple recipe proves it. Toss whatever vegetables you have on hand in a smoky, garlicky balsamic marinade, then grill (or use a grill pan) until they’re tender, caramelized, and lightly charred at the edges. It’s an easy summer side that often ends up stealing the show.
I like a colorful mix of bell peppers, red onion, zucchini, yellow squash, mushrooms, and asparagus, but the recipe is very flexible. Serve the vegetables straight from the grill with a squeeze of lemon, a scattering of fresh herbs, or a dusting of Parmesan. Leftovers are great in sandwiches, grain bowls, pastas, or omelets—this is a recipe worth keeping in your rotation.
Let’s fire up the grill and make some grilled veggies.
Recipe Tips
After many seasons of grilling vegetables, here are a few practical tips that make a difference:
- Don’t skip the marinating time. Even 10–15 minutes helps the veggies absorb flavor and lets the salt draw out a little moisture so they char instead of steam.
- Cut on the thicker side. Thin pieces can fall through the grates or dry out before they brown. Aim for roughly ½-inch rounds or thick strips.
- Work in batches when necessary. Crowding the grill prevents good color. Give pieces room so the heat can do its job.
- Use a grill pan if needed. A preheated cast iron grill pan on medium-high works well indoors or when the weather is bad and still produces nice char marks.
- Finish with brightness. A squeeze of lemon or lime right before serving lifts the whole dish.
Variations To Try
This recipe is a template—once you’re comfortable with the marinade, you can adapt it in many directions. Ideas to experiment with:
- Try different vegetables: broccolini, cherry tomatoes, corn on the cob, eggplant, fennel, little gems, or thinly sliced sweet potatoes all grill well.
- Turn up the heat: add crushed red pepper flakes or a teaspoon of harissa to the marinade for a spicy kick.
- Swap the acid: use red wine vinegar instead of balsamic for a sharper, less sweet profile.
- Add cheese: grill thick slices of halloumi alongside the vegetables for a satisfying, protein-rich option that works as a main dish.
FAQ
Yes. Grilled vegetables store well in an airtight container in the refrigerator for up to four days. Reheat in a skillet over medium heat or in a 400°F oven until warmed through. The microwave works in a pinch but can soften them more than other methods.
You can marinate longer if you like, but for many vegetables 10–15 minutes is enough to add flavor without making them soggy. Denser vegetables, like sweet potatoes or eggplant, can handle a longer soak.
Yes. The same marinade works well on chicken, shrimp, or tofu. Marinate proteins separately and grill them alongside the vegetables.
Easy Grilled Vegetables
Ingredients
Vegetables
- 2 bell peppers (1 red, 1 orange), cored and cut into large strips
- 1 large red onion, cut into thick wedges
- 1 medium zucchini, sliced into ½-inch rounds or long planks
- 1 medium yellow squash, sliced into ½-inch rounds or long planks
- 1 pound baby bella mushrooms, halved if large
- 1 bunch asparagus, woody ends trimmed
Marinade
- 5 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 4 cloves garlic, minced
- 1½ teaspoons fine sea salt
- ¾ teaspoon freshly cracked black pepper
- ¾ teaspoon smoked paprika
- ¾ teaspoon onion powder
Instructions
- Prep the vegetables. Prepare all vegetables as directed and place them in a large mixing bowl.
- Make the marinade. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, garlic, salt, pepper, smoked paprika, and onion powder until combined.
- Toss to coat. Pour the marinade over the vegetables and toss gently until everything is evenly coated. Let them marinate for 10–15 minutes while you preheat the grill.
- Preheat the grill. Heat a grill or grill pan to medium-high.
- Grill the vegetables. Arrange in a single layer on the grill, working in batches if necessary. Grill 8–12 minutes, turning occasionally, until tender and lightly charred. Remove smaller or quicker-cooking vegetables as they finish.
- Serve. Transfer to a serving platter and serve warm, finishing with a squeeze of lemon juice, a sprinkle of fresh herbs, or grated Parmesan if desired.
Did you make this?
Let me know how it turned out in the comments below!