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Grilled vegetables are the perfect summer recipe. Use any combination of your favorite seasonal veggies in this zesty blend of herbs and spices.
- Flavor: Grilling gives veggies a smoky, sweet flavor with lightly charred edges. The seasoning mix is light and herby, and it pairs well with almost any vegetable.
- Prep Tip: Cut vegetables into large pieces that won’t slip through the grill. If you’d like them in smaller pieces, they can be cut after cooking.
- Zucchini: Cut on the diagonal.
- Mushrooms: Leave whole
- Bell Peppers: Cut top to bottom into large quarters or thirds.
- Asparagus: Break off the woody bottom by bending each spear.
- Tomatoes: Grill smaller tomatoes whole; larger tomatoes can be cut in half.
- Onion: Leave the root intact and cut into wedges.
- Recommended Tools: A grill basket keeps smaller veggies from falling through the grates, and they’ll still cook perfectly.
- Time-Saving Tip: Double up the recipe and enjoy them hot or chilled all week.
Seasonings and Marinade
This marinade has oil to help with grilling and to help the seasonings stick, and a bit of butter for a little extra flavor and char. Garlic and lemon add flavor. Be sure to salt generously.
Variations
- Besides what’s in the recipe, consider chunks of eggplant, baby red potatoes or carrots (parboiled).
- Match the seasonings to the menu! Go for a zesty Cajun, savory Italian, or Tex-Mex taco blend.
- Before serving, sprinkle a little Parmesan cheese or crumbled feta over the top for a pop of tangy flavor.
Grilling Tips and Tricks
- Be sure to shake extra marinade from the veggies before grilling so it doesn’t drip into the coals, which might cause a flame flare-up.
- Veggies cook fast, and some cook faster than others, so keep an eye on them and turn them frequently.
- Smaller veggies like cherry tomatoes and button mushrooms can be threaded onto skewers, kabob-style. If using wooden skewers, be sure to soak them for about 30 minutes in water so they don’t burn on the grill.
Storing Leftover Veggies
Keep leftover grilled vegetables in a zippered bag in the refrigerator for up to 4 days, and reheat them in the microwave, on the stovetop, or under the broiler with a pinch of sea salt to refresh the flavors. Freeze leftovers in a zippered bag for up to one month.
More Grilled Vegetable Recipes
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Grilled Vegetables
This grilled vegetables recipe makes an assortment of bright & colorful veggies perfectly seasoned and grilled until tender.
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Preheat grill to medium-high heat, about 375°F-400°F.
Place prepared vegetables in a large bowl or on a rimmed baking sheet.
Add the seasoning mix and toss well to coat.
Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).
Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.
Garnish with additional fresh herbs if desired. Serve warm.
Store leftover veggies in the fridge in an airtight container for up to 3-4 days. Reheat under the broiler, on the grill, or in the microwave.
Calories: 164 | Carbohydrates: 15g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 183mg | Potassium: 802mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2569IU | Vitamin C: 68mg | Calcium: 56mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American
Diet Vegetarian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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