Grilled Vegetables

 

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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.

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!

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  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.