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.
- Zucchni: 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 in tact 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 cab 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.
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Place prepared vegetables in a large bowl or on a rimmed baking sheet.
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Add the seasoning mix and toss well to coat.
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Remove vegetables from the bowl and place them on the preheated grill (or in a grilling basket or on a grill mat).
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Grill for 8-12 minutes (turning halfway through) or until cooked to desired doneness, removing vegetables as they are cooked.
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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.
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