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
- Preheat the grill to medium-high heat and lightly spray the grates with cooking spray to prevent sticking.
- Prepare the skewers: Thread the yellow squash, zucchini, mushrooms, red onion, bell peppers, and corn rounds onto 4 metal skewers, alternating for variety.
- Season the vegetables: Drizzle the skewers generously with olive oil and sprinkle with sea salt and freshly ground black pepper.
- 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.
- Check for doneness: The vegetables should be soft but still slightly firm, with a smoky, grilled flavor.
- 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!
Grilled Vegetables
Ingredients
- 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
Instructions
- Heat a grill to medium-high and spray with nonstick cooking spray.
- Thread the vegetables onto 4 metal skewers.
- Drizzle with olive oil and season with salt and pepper.
- Grill the skewers for 8 minutes per side, or until the vegetables are tender and lightly charred.
- Remove from the grill, season to taste, and serve with desired sauce or dressing.