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 recipe is proof — and I’ve made it countless times. Use whatever vegetables you have on hand, toss them in a smoky, garlicky balsamic marinade, then grill (or use a grill pan) until they are tender, caramelized, and lightly charred at the edges. It’s an easy summer side that always gets compliments.
I love a colorful mix of bell peppers, red onion, zucchini, yellow squash, mushrooms, and asparagus, but the recipe is very flexible. Serve the vegetables warm with a squeeze of lemon, fresh herbs, or a sprinkle of Parmesan. Leftovers are great in sandwiches, grain bowls, pastas, or omelets. Keep this one in your regular rotation — it’s a simple, reliable crowd-pleaser.
Let’s make some grilled veggies!
Recipe Tips
A few practical tips from years of grilling vegetables:
- Don’t skip the marinating time. Even 10–15 minutes adds flavor and helps the salt draw out moisture so the veggies char instead of steam.
- Cut on the thicker side. Thin pieces can fall through the grates or dry out. Aim for about ½-inch rounds or thick strips.
- Work in batches if needed. Avoid crowding the grill; give pieces space so they can get a good sear.
- Use a grill pan indoors. If the weather is bad, a cast-iron grill pan on medium-high gives great char without going outside.
- Finish with brightness. A squeeze of lemon or lime just before serving lifts the flavors.
Variations To Try
This recipe is a flexible template — once you have the marinade, you can adapt it many ways. Try these ideas:
- Mix up the vegetables: Broccolini, cherry tomatoes, corn on the cob, eggplant, fennel, little gem lettuces, or thinly sliced sweet potatoes all grill well.
- Make it spicy: Add crushed red pepper flakes or a teaspoon of harissa to the marinade.
- Swap the acid: Use red wine vinegar instead of balsamic for a less sweet, sharper note.
- Add halloumi: Grill thick slices of halloumi alongside the vegetables for a satisfying, protein-rich option that works as a main course.
FAQ
Yes. Grilled vegetables store well in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat or in a 400°F oven until warmed through. The microwave works if needed but can soften them.
You can marinate longer if desired, especially for heartier vegetables. Keep an eye on delicate items so they don’t become too soft.
Yes. The same marinade works well with chicken, shrimp, or tofu. Marinate proteins separately and grill alongside the vegetables.
Easy Grilled Vegetables
Pin
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 planks
- 1 medium yellow squash, sliced into ½-inch rounds or 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 add them to a large 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 evenly coated. Let them marinate 10–15 minutes while you preheat the grill.
-
Preheat the grill. Heat a grill or grill pan to medium-high.
-
Grill the vegetables. Arrange vegetables in a single layer (work in batches if needed). Grill 8–12 minutes, turning occasionally, until tender and lightly charred. Remove smaller or quicker-cooking items as they finish.
-
Serve. Transfer to a platter and serve warm. Finish with lemon juice, fresh herbs, or grated Parmesan if desired.
Did you make this?
Let me know how it turned out in the comments below!