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Grilling your vegetables is a fun and easy way to create a delicious side dish!
Any vegetable can be made more delicious by throwing it on the grill. From your harder root vegetables such as carrots and potatoes, to your softer vegetables such as zucchini and squash, grilling them adds a a deeper flavor you will love, without having to heat up your kitchen.
Ingredients Needed
- Vegetables of your choice, carrots, potatoes, peppers, zucchini, squash, onions, asparagus, green beans all work well.
- Olive Oil. You can use your preferred oil, but just make sure it has a high smoke point. Avocado Oil, Peanut Oil, Canola Oil, and Vegetable Oil also all work great on a grill.
- Salt and Pepper
How to Grill Vegetables
I use two different methods for grilling vegetables. The first is to place the vegetables directly on the grill and the second is to place them into some type of grill pan and then on the grill. I like to use a disposable aluminium foil pan for my grill pan. It is inexpensive and clean up is easy.
Directly on the Grill
- Cut the vegetables into large pieces. I cut my peppers into quarters and my zucchini and squash into longer, flat horizontal pieces.
- Place them in a Ziploc bag and add olive oil, salt, and pepper.
- Stir them around to coat vegetables evenly.
- Heat the grill to medium heat.
- Place your cut vegetables directly onto your grill.
- Cook until desired tenderness, turning once halfway through grilling.
- Remove from grill.
Using a Grill Pan
- Cut vegetables into small piecesl Be sure that they are all the same thickness for even grilling.
- Place them in a Ziploc bag and add olive oil, salt, and pepper.
- Stir them around to coat vegetables evenly.
- Heat the grill to medium heat.
- Divide vegetables into two foil pans. Denser vegetables such as peppers, carrots, and potatoes into one pan and softer vegetables such as my zucchini, squash, asparagus and green beans in a second pan.
- Place pans directly on grill.
- Turn the vegetables occassionaly and shake the pan so they don’t stick to the bottom and burn.
- Allow them to cook until desired tenderness, approx. 12-15 minutes.
Tips
- Use an oil with a high smoke point, like avocado, canola, or olive oil.
- Your denser vegetables will take longer to cook, about 15 minutes. Softer vegetables like squash and asparagus take about 10 minutes, so you will want to start them later so all vegetables are finished at the same time.
- I love to drizzle grilled vegetables with balsamic vinegar and serve as a side dish. They are delicious in a salad or wrap too.
Check out more of my favorite vegetable recipes:
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Grilled Vegetables
Ingredients
- 2 lbs vegetables of your choice carrots, potatoes, peppers, zucchini, squash, onions, asparagus, green beans all work well.
- 2 Tbsp Olive Oil
- Salt and Pepper
Instructions
- Slice vegetables into pieces depending on grilling method. Round, smaller pieces if using a grill pan and longer, wider pieces if placing directly on the grill.
- Place in a plastic container and coat with 1-2 Tbsp olive oil and salt and pepper.
- Grill over medium heat until desired tenderness.
- Drizzle with balsamic vinegar or more salt and pepper if desired.
Nutrition Facts:
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