Grilled Veggies on the Grill

Grilled Veggies on the Grill are the ultimate side dish for warm-weather meals. You can transform simple vegetables into smoky, tender, and flavor-packed bites with just a little oil, seasoning, and a hot grill.

From bell peppers and zucchini to mushrooms and onions, this colorful mix adds freshness and balance to grilled meats or stands alone as a hearty vegetarian option.

It’s quick, easy, and a great way to enjoy seasonal produce!

Why You’ll Love This Recipe

1. Naturally Flavorful: Grilling enhances the sweetness and depth of veggies.
2. Colorful & Fresh: A bright, vibrant dish that looks as good as it tastes.
3. Simple & Healthy: Just a few ingredients for a wholesome side.
4. Customizable: Use whatever vegetables you have on hand.
5. Perfect for Any Meal: Works with grilled meats, rice bowls, salads, or pasta.

Ingredients Breakdown

Each vegetable brings its texture, flavor, and grilling time. Here’s what you’ll need:

1. Bell Peppers (Red, Yellow, Green): Sweet, crisp, and great for char marks.
2. Zucchini or Yellow Squash: Tender and fast-cooking with a light, fresh flavor.
3. Red Onion: Grills beautifully and adds a sweet, smoky bite.
4. Mushrooms: Earthy and meaty—perfect for grilling.
5. Olive Oil: Helps veggies grill evenly and keeps them from sticking.
6. Salt & Pepper: Essential seasonings for flavor.
7. Garlic Powder or Italian Herbs (Optional): For an extra flavor boost.
8. Balsamic Vinegar or Lemon Juice (Optional): Adds brightness after grilling.

How to Make the Recipe

Step 1: Preheat the Grill

Preheat your grill to medium-high heat (about 400°F / 200°C). Clean the grates and lightly oil them to prevent sticking.

Step 2: Prep the Veggies

Place all the chopped vegetables in a large bowl. Drizzle with olive oil and toss to coat evenly. Add garlic powder, salt, and pepper. Mix well.

Step 3: Grill the Vegetables

Place the vegetables directly on the grill grates (perpendicular so they don’t fall through) or use a grill basket. Grill for 10–12 minutes, turning occasionally, until veggies are tender and have nice grill marks.

Remove from the grill and drizzle with balsamic vinegar or lemon juice if using.

Step 4: Serve & Enjoy

Transfer to a platter and serve hot as a side, or chill and enjoy over salads or bowls.

Grilled Veggies on the Grill

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

A colorful mix of vegetables like bell peppers, zucchini, mushrooms, and onions, lightly seasoned and grilled until tender with a smoky char for a simple and flavorful side.

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Ingredients

• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 zucchini, sliced into ¼-inch thick rounds
• 1 red onion, cut into wedges
• 1 cup mushrooms (button or cremini), halved if large
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp balsamic vinegar or lemon juice (optional, for finishing)

Instructions

1. Preheat the grill to medium-high and oil the grates.
2. Toss chopped veggies with olive oil, garlic powder, salt, and pepper.
3. Grill vegetables for 10–12 minutes, flipping as needed.
4. Drizzle with balsamic vinegar or lemon juice, and serve warm.

Notes

1. No Grill? Roast Veggies: Roast the veggies in a 425°F oven for 20–25 minutes instead.
2. Add Heat: Sprinkle with red pepper flakes or drizzle with chili oil.
3. Use a Grill Basket: Great for smaller or softer veggies.
4. Leftovers: Use in wraps, pasta, or grain bowls the next day.

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 110Total Fat: 7gCarbohydrates: 10gFiber: 3gProtein: 2g

Did you make this recipe?

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Frequently Asked Questions

Wrapping it up

Grilled Veggies on the Grill are a simple, colorful, and flavorful way to enjoy fresh produce all season long.

They pair well with anything and can be enjoyed hot or cold, as a side or main.

Fire up the grill and enjoy this easy, healthy favorite!