Grilled Vegetables
Grilled Vegetables are the smoky, caramelized side dish every summer get-together needs! With colorful veggies, a simple seasoning blend that delivers big flavor, and an optional drizzle of pesto, you can even make a whole meal out of this easy recipe.
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If you’re grilling for dinner, you have to make some grilled vegetables too!
When I’m making Grilled Pork Tenderloin, Grilled Chicken Breast, or anything else on the grill for dinner, I think there are really only two options for sides: either it’s something you can make ahead, like Orzo Pasta Salad, or it’s something you can grill alongside the meat.
It just makes sense to cook your whole dinner on the grill once you’ve got it fired up, right? And aside from the ease, there’s just something so magical about smoky, charred, caramelized grilled vegetables:
- Big Flavor, Minimal Effort. You need a little bit of seasoning to bring out the best in the veggies, but the grill does the heavy lifting here, infusing everything with smoky flavor.
- Use What’s in Season. Or whatever veggies you like!
- Make Them a Side or a Meal. Serve them as a side with grilled meats, toss them into pasta with olive oil and shaved Parm, layer them into sandwiches, dip them in garlic aioli, use them for an epic summer salad… the options are endless!
Ingredients and Substitutions
You’ll find the full ingredient list in the recipe card below, but here are a few helpful notes before you begin.
- Portobello Mushrooms. Savory and hearty, there’s a reason these are considered the steak of mushrooms.
- Red Onion. Sweet onions like Walla Walla or Vidalia are also delish on the grill.
- Zucchini and Yellow Squash. Mild, tender, and perfect for soaking up smoky flavor. If your farmers’ market has fun heirloom varieties like 8-ball or zephyr squash, use those!
- Eggplant. Another vegetable that really absorbs the smokiness of the grill. Look for eggplant that’s on the smaller side, with glossy skin, firmness when you gently squeeze, and a top that doesn’t feel dried out for the best flavor.
- Red Bell Pepper. Yellow or orange bell pepper have a similar mild, sweet flavor.
- Asparagus. Make sure they’re thick! The really skinny asparagus will just char into oblivion.
- Olive Oil. Helps the vegetables caramelize and keeps them from sticking.
- Steak Seasoning. Kosher salt and pepper are a good substitute, but you can really use any seasoning you like here.
- Basil Pesto. Optional, but absolutely delicious spooned over the top.
Step-by-Step Instructions
Preheat the Grill. Heat your grill to medium, about 375°F. Make sure the grates are clean.
Prep the Vegetables (photo 1). Remove the mushroom gills with a spoon. Slice the zucchini and squash into 1/2-inch planks. Slice the eggplant into rounds. Cut the bell pepper into large pieces and slice the onion into thick rings. Arrange everything on a large baking sheet.
Season the Vegetables. Whisk together the olive oil and steak seasoning (photo 2). Brush the vegetables generously with the oil mixture. Add the asparagus and toss it with the remaining oil and seasoning (photo 3).
Grill (photo 4). Place the vegetables on the grill and cook until tender and charred, flipping halfway through cooking.
Approximate cooking times:
- Onions, mushrooms, and peppers: 8 to 10 minutes
- Zucchini, squash, and eggplant: 6 to 7 minutes
- Asparagus: 2 to 4 minutes
Serve. Transfer to a platter and drizzle with pesto if desired. Serve warm or at room temperature. ENJOY!
Ways to Use and Serve Grilled Vegetables
- Pasta. Because the grilled veggies are so flavorful, you really just need pasta, a good olive oil, and Parmesan (maybe some fresh basil too!). They’d also be a great addition to this Garlic Pasta.
- Sandwiches and Wraps. Add Homemade Hummus for an easy meal.
- Meal Bowls. Add cooked quinoa or brown rice, a protein, and a tasty sauce.
- As a Side. With grilled mains like Grilled Chicken Thighs or Grilled Salmon.
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Grilled Vegetables
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Ingredients
- 2 portobello mushroom caps about 8 ounces
- 1 red onion
- 1 zucchini
- 1 yellow summer squash
- 1 eggplant
- 1 red bell pepper
- 1 bunch thick asparagus ends trimmed
- 6 tablespoons olive oil plus additional as needed
- 1 ½ tablespoons steak seasoning* plus additional as needed
- Basil pesto optional for serving
Instructions
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Preheat your grill to medium heat, about 375°F, give or take. Make sure the grates are nice and clean. Grab one or two large rimmed baking sheets and keep them handy.
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With a small spoon, scrape out and discard the portobello mushroom gills. Cut off the ends of the zucchini and yellow squash, then use a mandolin or sharp knife to slice them into 1/2-inch planks. Cut off the ends of the eggplant and slice crosswise into 1/2-inch thick rounds. Cut down and around the sides of the bell pepper from stem to end so you have 4 large pieces. Slice the onion into 3/4-inch thick rings. Transfer everything to the baking sheet(s) as you go.
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In a bowl, whisk together the oil and steak seasoning.
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Brush the vegetables all over with the oil, leaving a little behind for the asparagus.
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Move the vegetables over a bit to clear some space on the baking sheet, then add the asparagus. Toss the asparagus with the remaining oil (if you run out, just drizzle with a bit more and add a pinch of steak seasoning).
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Grill the vegetables on both sides until they're nicely charred (if in doubt, err on the side of undercooking so they don't turn out soggy): 8 to 10 minutes for the onions, bell pepper, and portobellos, 6 to 7 minutes for the zucchini, yellow squash, and eggplant, and 2 to 4 minutes for the asparagus.
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Serve hot or at room temperature, drizzled with pesto if desired.
Notes
- *You can also swap 2 1/2 teaspoons kosher salt and 1 teaspoon ground black pepper
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Warm gently in a skillet or enjoy cold or room temperature.
