The Best Grilled Vegetables: Tips, Techniques, and 25 Recipes

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Grilled vegetables are the perfect summer side dish! Learn how to grill almost any vegetable from asparagus to zucchini to corn, onions, peppers, potatoes, mushrooms, and more. Delicious recipes, seasoning options, serving ideas, and more.

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If you want to level up your summer grilling, the best place to start is learning how to grill vegetables. The grill is for so much more than meat.

Trust me, grilling vegetables is one of the best techniques for making delicious, crave-worthy veggies. The edges get caramelized and sweet. The vegetables pick up the perfect amount of smoky flavor. They maintain some texture and crunch.

Whether it's zucchini, bell peppers, mushrooms, asparagus, corn, broccoli, onions, or even butternut squash and potatoes - almost all your favorite veggies become even more delicious on the grill.

Grilled vegetables are also incredibly versatile. Use them as an easy side dish, in hearty salads, layered in sandwiches and burgers, added to pasta and pasta salads, and even as plant-based main dishes. These vegetables can be used in so many ways. 

No more running from the kitchen to the grill, use this guide to learn how to grill almost any vegetable. All the recipes, cooking techniques, seasoning ideas, and marinades you need to grill fresh veggies all summer long. 


The Recipe
Grilled vegetables including corn, asparagus, tomatoes, onions, zucchini, carrots, and potatoes on a cutting board.

Grilled Vegetables

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  • 4 cups fresh vegetables
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 tbsp parsley, chopped (optional, more for serving)

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Wash, dry, and prepare the vegetables. Chop them into larger pieces (or leave them whole for items like mini bell peppers or mushrooms) so they don't fall through the grill grates. If you are using a grill basket, you can slice it smaller.

Chopped fresh vegetables in a cutting board before being grilled.

Whisk together the olive oil, balsamic vinegar, garlic cloves, Italian seasoning, onion powder, salt, pepper, and parsley if using. Brush the mixture on the vegetables or toss them together in a large bowl. Save the marinade to drizzle on the vegetables after cooking.

Vegetables brushed with marinade on a cutting board before being grilled.

Place in a grill basket or directly on the grill. If grilling directly. Grill for about 5 minutes (adjust according to cooking times above) and either shake the grill basket or flip the veggies. Grill 4-5 minutes longer until tender. Season with additional salt and pepper if needed. Garnish with a drizzle of olive oil, fresh herbs, or cheese.

Carrots, tomatoes, corn, asparagus, onions, and potatoes on the grill.
Nutritional Facts
Serving Size: 1 cup
Amount Per Serving
Calories 184
Calories from Fat 61
% Daily Value *
Total Fat 7g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 593mg
Total Carbohydrate 15g
Dietary Fiber 4g
Sugars 1g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

On Grilled Vegetable Recipe
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