Grilled Vegetables
Grilled vegetables are one of my favorite ways to get something healthy on the table that still tastes amazing. For this easy recipe, I throw together all our favorite veggies like baby potatoes, zucchini, eggplant, sweet potatoes, red bell peppers, and mushrooms, then toss them with lemon zest, lemon juice, soy sauce, and simple seasonings. It’s colorful, fresh, and always a crowd-pleaser!
Grilling season doesn’t have to be all about the meat, right? Don’t get me wrong, I’m always down for some grilled chimichurri chicken breasts or chicken skewers, but around here we really love our veggies too. So the other day I decided to toss all our favorite ones on the grill and it turned out so good, I had to write it up and share. If you’re planning a family BBQ soon, this is a fun way to mix things up and get everyone eating more veggies without even trying!
Table of contents
The real game changer here is the marinade. It’s seriously what makes these veggies taste amazing and keeps them juicy after grilling. I throw this together all the time as a quick side, but honestly, it’s so good you could serve it as the main dish too. So let’s get started!
Why you will love this recipe
- Easy enough for busy weeknights: This grilled vegetable recipe is super simple. I just prep the veggies, toss them in my favorite marinade with lemon juice, soy sauce, and fresh herbs, then throw them on the grill. All done in about 30 minutes.
- Big taste without doing much: These veggies are anything but boring. The marinade soaks into the mushrooms, zucchini, eggplant, and sweet potatoes, bringing out a tangy flavor that’s seriously satisfying.
- A win for picky eaters and veggie lovers too: Whether I’m throwing a BBQ with friends or making a quick weeknight dinner for my two kids, this dish always works. You can serve it warm or at room temp, and everyone grabs their favorites, like bell peppers or those little baby potatoes.
- Works for dinner, parties, or lunch leftovers: It’s great for real dinners, easy potlucks, or even meatless Mondays. I just use whatever veggies I’ve got in the fridge, and it always turns out great.
What you will need
- Vegetables: I chop up whatever veggies we love into bite-sized pieces, usually about two inches.
- Olive oil: I use either virgin or extra virgin olive oil, whatever I have on hand.
- Soy sauce: Sometimes I grab a bottle, and other times I whip up a quick homemade soy sauce.
- Lemon juice: I squeeze it fresh when I can, but store-bought works just fine too.
- Lemon zest: I always add the zest, it gives the veggies such a fresh flavor.
- Italian seasoning: I use dried Italian seasoning from my pantry to keep things easy.
- Garlic cloves: I like using fresh garlic for the best flavor.
- Various seasoning: I keep it simple with a mix of salt, pepper, parsley, and a little dried basil.
How to make
Prepare the veggies: I rinse all the vegetables first, then trim the ends and cut them into big chunks, about two inches each, so they cook evenly on the grill.
Mix the marinade: I grab a big bowl and whisk together the olive oil, soy sauce, lemon juice, lemon zest, garlic, Italian seasoning, and a few extra seasonings until it’s all blended and smells delicious
Toss the veggies: I add all the chopped vegetables into the bowl with the marinade and gently toss them until they’re nicely coated. Then I cover the bowl and pop it in the fridge for at least 20 minutes, sometimes longer if I have the time.
Preheat and cook the veggies: While the vegetables are chilling, I get the grill nice and hot over medium-high heat. Then I add the veggies to the grill, starting with the denser ones like potatoes and carrots, and cook everything for about three to six minutes until they’re browned and tender.
Finish and serve: Lastly, I move the grilled vegetables to a big serving plate and give them a little sprinkle of extra seasoning before serving them up.
Expert tip
Start with firm veggies
My recommendation for making the best grilled vegetables is to separate your veggies by how long they take to cook. I always put potatoes and carrots on the grill first since they need more time, and then add softer ones like zucchini and mushrooms later so nothing ends up mushy or undercooked. It keeps everything cooked perfectly and tasting its best.
More tips to consider:
- Try to slice your veggies into similar sizes so they cook at the same pace. It saves you from babysitting the grill too much.
- If I’m grilling lots of small veggies like mushrooms or sliced zucchini, a grill basket keeps things from falling through the grates and makes cleanup easier.
- Resist the urge to flip constantly. I try to only flip once so the veggies get those nice grill marks and don’t fall apart.
- I like to sprinkle fresh basil or parsley on top just before serving for a pop of flavor and color.
Recipe variations
- Use ranch: I like switching things up by using 1 to 2 tablespoons of dry ranch seasoning instead of Italian seasoning. It gives the veggies a creamy, herby flavor my kids really enjoy.
- Add some heat: When I want a little spice, I’ll slice up one jalapeño or add a pinch of cayenne pepper.
- Make it fruity: For a fun twist, I sometimes toss in 1 cup of pineapple chunks or orange slices. It brings a sweet contrast that tastes great right off the grill.
- Try mustard: A drizzle of Dijon or honey mustard sauce on top after grilling adds a tangy flavor we all love. I usually go with about 2 tablespoons.
- Change the marinade: I’ve used ¼ cup of Teriyaki or General Tso sauce as a marinade and it gives the veggies such a flavorful glaze.
- Spicy: For a bolder dish, I toss the veggies in buffalo sauce and top them with 2 tablespoons of crumbled blue cheese. It’s spicy, tangy, and perfect for grown-up BBQ nights.
Serving suggestions
These grilled vegetables are a great side when we’re doing simple protein dinners. I love serving them with juicy air fryer pork chops or this slow-cooker peach pork loin for a wholesome summer meal. When I’m in the mood for seafood, I pair them with honey garlic salmon or our favorite Swai fish fillets.
On weekends, I’ll turn the veggies into a full dinner by adding some chicken and making grilled pineapple chicken or spooning them over fluffy instant pot rice. For something a little indulgent, I melt beer cheese over the veggies or dip them right into it. Leftovers? I toss them into a stew or keep a few pieces for next day’s crack corn salad. Yum!
How to store leftovers
- Refrigerate: I keep any leftover grilled vegetables in an airtight container in the fridge for up to 2 days.
- Freezing: I don’t usually freeze these since the texture changes a lot, but if you want to, spread them out on a baking sheet to freeze individually, then transfer to a freezer bag. Just know they’ll be softer when reheated.
- Reheating: I reheat them in a skillet or on a grill pan for a few minutes until warm. Microwaving works too, but the veggies won’t have that same charred flavor.
Frequently asked questions
Most of the time, I don’t peel them. I just wash them really well and leave the skin on, especially for zucchini, eggplant, and baby potatoes. The skin helps keep the veggies from falling apart, and it adds a nice bit of texture. Plus, you get more nutrients that way, so it’s a win-win.
Yes, definitely! When I can’t use the outdoor grill, either it’s pouring rain or we just want something quick, I pull out my grill pan. It works like a charm on the stove. You’ll still get that nice sear, and cleanup is usually quicker too.
I always make sure the grill grates are clean and then give them a light coating of oil before the veggies go on. It also helps to brush the vegetables with oil in the marinade. And don’t move them around too soon, let them sit long enough to get those grill marks before flipping.
More grilling recipes:
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Grilled Vegetables
Ingredients
- 2 pounds assorted vegetables Like: asparagus, mushrooms, red onion, red bell peppers, yellow bell peppers, eggplant, zucchini, and baby potatoes
Marinade:
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons dried Italian seasoning
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 6 cloves garlic minced
Garnish:
- 2 tablespoons parsley leaves chopped finely
- 2 tablespoons basil leaves chopped
- Lemon wedges
Instructions
- Add the Marinade ingredients to a large bowl. Whisk to combine.
- Add the vegetables to the bowl and toss to coat. Cover with plastic wrap and refrigerate for at least 20-30 minutes or up to 2 hours.
- Preheat am outdoor grill or grill pan to medium-high heat.
- Add the denser vegetables first, like carrots and potatoes.
- Close the grill and cook for 4-5 minutes, then add the rest of the vegetables to the grill.
- Cook for 4-5 minutes, flip and cook for another 3-4 minutes or until browned and tender.
- Arrange the vegetables on a serving plate, garnish with parsley, basil, and serve with lemon wedges and a dipping sauce.
Video
Notes
Start with firm veggies
My recommendation for making the best grilled vegetables is to separate your veggies by how long they take to cook. I always put potatoes and carrots on the grill first since they need more time, and then add softer ones like zucchini and mushrooms later so nothing ends up mushy or undercooked. It keeps everything cooked perfectly and tasting its best.More tips to consider:
- Try to slice your veggies into similar sizes so they cook at the same pace. It saves you from babysitting the grill too much.
- If I’m grilling lots of small veggies like mushrooms or sliced zucchini, a grill basket keeps things from falling through the grates and makes cleanup easier.
- Resist the urge to flip constantly. I try to only flip once so the veggies get those nice grill marks and don’t fall apart.
- I like to sprinkle fresh basil or parsley on top just before serving for a pop of flavor and color.