Grilled Vegetables

Grilled vegetables bring a vibrant medley of flavors and textures to your table in just 25 minutes. Crisp zucchini, smoky bell peppers, and tender asparagus come together with a hint of char, creating a dish that’s both hearty and refreshing.

The natural sweetness of the veggies is enhanced by the grill, making every bite a delightful balance of earthy and caramelized notes.

This recipe is perfect for busy weeknights or weekend gatherings, offering a healthy, colorful side or main dish. With only 9 minutes of prep and 16 minutes on the grill, it’s effortless yet impressive.

The combination of juicy, charred edges and soft, flavorful centers will have everyone reaching for seconds. It’s a simple way to elevate your meals with minimal effort and maximum taste.

Fresh & Flavorful Grilled Vegetables Ingredients

• Cooking spray (for the grill, to prevent sticking)
• 1 yellow squash, cut into rounds (about 1/4-inch thick)
• 1 zucchini, cut into rounds (about 1/4-inch thick)
• 8 ounces cremini mushrooms, stemmed (or substitute with button mushrooms)
• 1 small red onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 ear fresh corn, cut into 1-inch rounds
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper, to taste
• Sauce and dressing options: Tzatziki, pesto, or Greek dressing (optional, for serving)

Simple Steps to Perfect Grilled Vegetables

1. Preheat the grill to medium-high heat and lightly spray the grates with cooking spray to prevent sticking.
2. Prepare the skewers: Thread the yellow squash, zucchini, mushrooms, red onion, bell peppers, and corn rounds onto 4 metal skewers, alternating for variety.
3. Season the vegetables: Drizzle the skewers generously with olive oil and sprinkle with sea salt and freshly ground black pepper.
4. Grill the skewers: Place them on the preheated grill and cook for 8 minutes per side, or until the vegetables are tender and have light char marks.
5. Check for doneness: The vegetables should be soft but still slightly firm, with a smoky, grilled flavor.
6. Serve: Remove the skewers from the grill, season with additional salt and pepper if needed, and serve with your choice of tzatziki, pesto, or Greek dressing on the side.

Perfect Pairings: Sauce and Topping Ideas

Elevate your grilled veggies with a variety of sauces and toppings! Try creamy tzatziki for a refreshing tang, drizzle with pesto for a burst of herbaceous flavor, or go classic with a zesty Greek dressing. For a spicy kick, add a dollop of harissa or sriracha mayo. Don’t forget a sprinkle of crumbled feta or toasted nuts for extra texture!

Serve It Up: Creative Serving Suggestions

These grilled veggies are versatile and can be served in so many ways! Toss them into a grain bowl with quinoa or couscous, layer them on a flatbread for a veggie-packed pizza, or serve alongside grilled chicken or fish for a complete meal. They also make a great addition to salads or as a colorful side dish at your next barbecue.

Make It Last: Storage and Reheating Tips

Store leftover grilled veggies in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or pop them in the oven at 350°F for 5-10 minutes. They’re also delicious cold—add them to wraps or sandwiches for a quick and healthy lunch!

Mix It Up: Recipe Variations

Switch up the veggies based on what’s in season or your personal preferences! Try adding eggplant, asparagus, or cherry tomatoes.

For a smoky twist, brush the veggies with a bit of balsamic glaze or sprinkle with smoked paprika before grilling. You can also experiment with different herbs like rosemary or thyme for added flavor.

Grill Like a Pro: Equipment Guidance

If you don’t have metal skewers, wooden ones work too—just soak them in water for 30 minutes to prevent burning. A grill basket is another great option for smaller veggies like mushrooms or corn rounds. And don’t forget to keep a pair of tongs handy for easy flipping!

Amy

Grilled Vegetables

Grilled vegetables bring a vibrant medley of flavors and textures to your table in just 25 minutes. This recipe is perfect for busy weeknights or weekend gatherings, offering a healthy, colorful side or main dish.

Print Recipe Pin Recipe

Prep Time 9 minutes mins

Cook Time 16 minutes mins

Total Time 25 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

1x2x3x?

• Cooking spray, for the grill
• 1 yellow squash, cut into rounds
• 1 zucchini, cut into rounds
• 8 ounces cremini mushrooms, stemmed
• 1 small red onion, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 ear fresh corn, cut into 1-inch rounds
• Extra virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Sauce and dressing options

• Tzatziki
• Pesto
• Greek Dressing

Method

 

1. Heat a grill to medium-high and spray with nonstick cooking spray.
2. Thread the vegetables onto 4 metal skewers.
3. Drizzle with olive oil and season with salt and pepper.
4. Grill the skewers for 8 minutes per side, or until the vegetables are tender and lightly charred.
5. Remove from the grill, season to taste, and serve with desired sauce or dressing.

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