For the best tasting Grilled Vegetables, just create a simple marinade like this one!
Grilled vegetable recipes up-level any meal, and this one definitely follows suit! With fresh peppers, zucchini, and eggplant marinated in a sweet, yet savory sauce this side dish is sure to impress. And grilling vegetables ensures all that glaze cooks into each delicious bite! These colorful veggies have a gorgeous presentation perfect with any meal or backyard barbecue. Or cook these up on the grill to go with roasted entrees, and free up that oven for other dinnertime favorites. This recipe will definitely make it’s way to the front of the recipe box!
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The Best Grilled Vegetables!
- Roasting veggies on the grill gives them a smoky, caramelized flavor that makes them a perfect standalone side dish served hot or cold!
- This recipe is easy to double, so grill an extra batch and use it all week long for hearty chicken hoagies, veggie wraps, and stir-fries.
- Stock up when summer veggies are on sale and at their peak of flavor for the best results.
Ingredients and Variations
VEGETABLES: Choose a variety of colorful bell peppers and fresh zucchini and eggplant. Mix it up and use mushrooms, cherry tomatoes, red onion wedges, cubes of summer squash, Brussels sprouts, or baby red potatoes.
MARINADE: An acid, an oil, and a handful of seasonings are all it takes for the perfect marinade. Red wine or balsamic vinegar will do the job if white wine vinegar isn’t in the pantry. And if sesame oil isn’t available, use extra olive oil. Fresh ginger and garlic are bright and bold flavors, so try to use fresh. Hot sauce can be Tabasco, Sriracha, or Sambal.
VARIATIONS: Create a signature marinade recipe every time! Keep the seasonings basic or try a DIY Italian dressing mix, jerk seasoning, zesty chili seasoning, or homemade taco seasoning. Even everything bagel seasoning tastes great on grilled vegetables!
How to Grill Vegetables
- Prepare vegetables as directed.
- Add marinade ingredients and vegetables to a zip-top bag.
- Close bag, toss to combine, and refrigerate for up to 24 hours.
- Preheat grill to medium-high heat.
- Grill according to the recipe below.
Tips for Tasty Vegetables
- Depending on their size, vegetables can be threaded onto wooden skewers for kabobs (soak them in water for 30 minutes before using), cooked directly on the grill, or for the best results, in a grill pan or basket that can be shaken as needed.
- Wrap grilled vegetables in foil and keep them warm on the grill or in the oven until ready to use.
- Sprinkle with parmesan cheese before serving, if desired.
- Serve with other goodies like chicken souvlaki, easy chicken lettuce wraps, pineapple sausage kabobs, or smoked leg of lamb. And let’s not forget a slice of sweet cherry pie for dessert!
Leftovers?
Keep leftover grilled vegetables in a covered container in the refrigerator for up to 5 days. Reheat on the stove with a little balsamic vinegar to brighten up the flavors. Freeze portions in zippered bags for up to 6 weeks and use them in stir-fries, omelets, casseroles, or fajitas!
Other Tasty Sides To Try!
- Grilled Corn on the Cob – perfect for summer!
- Roasted Cauliflower – so easy and delish.
- Oven Roasted Asparagus – just 5 minute prep.
- Fresh Green Beans Recipe – a versatile recipe.
- Grilled Zucchini – quick, easy and flavorful.
Grilled Vegetables
Equipment
Ingredients
- 3 bell peppers any color
- 2 zucchini
- 1 eggplant
Marinade:
- ⅔ cup white wine vinegar
- ½ cup soy sauce
- 2 Tablespoons olive oil
- 2 Tablespoons sesame oil
- 2 Tablespoons minced ginger or 2 teaspoons ginger powder
- 2 cloves garlic minced
- 1-2 teaspoons hot sauce
Instructions
- Cut peppers in quarters, remove stem and seeds. Cut zucchini into long strips, ¼ inch thick and slice eggplant ¼ inch thick.
- Add marinade ingredients into a zip top bag and mix together. Add vegetables, close the bag, and toss to combine. Refrigerate for 2-24 hours, tossing the bag occasionally.
- Preheat grill to medium-high heat (about 400˚F).
- Grill vegetables for 10-15 minutes, turning and brushing with marinade every 5 minutes. Eggplant may be ready a minute or two before the other vegetables.
- Serve immediately or at room temperature.
Notes
- Try threading marinated vegetables onto skewers for kabobs, and cook directly on the grill. Be sure to soak wooden skewers in water for 30 minutes before using.
- Keep grilled vegetables warm wrapped in foil on the grill or in the oven.
- Refrigerate leftover grilled vegetables in a covered container for up to 5 days.
- Freeze cooled portions in zippered bags for up to 6 weeks.
- Grilled veggies can be reheated on the stove, oven or air fryer. Brush on a little balsamic vinegar to brighten up the flavors.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Weber, Louis. “Grilled Vegetables al Fresco.” Grilling Collection. Ed. Louis Weber. Lincolnwood: Publications International Ltd., 2001. 113. Print.
