Fresh vegetables, a flavorful soy ginger marinade, and a hot grill are all you need to make this grilled vegetables recipe. It’s a colorful side dish with smoky edges and bold flavor everyone will reach for first.
Grilled Veggie Favorites
- Flavor: Cooking veggies on the grill adds smoky char, while the sesame soy marinade provides a savory, tangy, and slightly spicy finish.
- Skill Level: This beginner friendly recipe requires only a few simple steps. Just slice, marinate, and grill.
- Budget Tip: Stock up when summer veggies are on sale and at their peak of flavor for the best results.
- Serving: This recipe serves 8 and tastes great whether served fresh off the grill with chicken souvlaki or cold added to a wrap. It’s ideal for BBQs, potlucks, and weeknight dinners. Double the recipe for meal prep all week long.
Ingredient Notes
- Vegetables:
- Bell peppers can be any color, but red, yellow, and orange peppers are sweet while green peppers bring a more savory, slightly bitter taste.
- Zucchini should be sliced into ¼-inch thick planks so it cooks quickly while still holding together on the grill.
- Eggplant cooks quicker than the peppers and zucchini, so it’s best sliced a bit thicker. Watch it closely while grilling.
- Marinade: Acid, oil, and seasoning are all it takes!
- White wine vinegar is a bright and tangy acid that balances the salty and rich ingredients. Rice vinegar can be used for a milder flavor.
- Soy sauce adds savory flavor to the marinade. Low-sodium options also work.
- Olive oil helps the marinade cling to the vegetables and helps the veggies brown up nicely.
- Sesame oil has a nutty flavor. Toasted sesame oil provides the boldest taste.
- Fresh ginger adds a bright, zesty flavor. Ground ginger can be used when fresh is not available.
- Garlic adds a savory bite and helps round out the flavors of the marinade.
- Hot sauce adds a bit of heat, Increase for spicier grilled vegetables or left out for a milder flavor. Tabasco, Sriracha, or Sambal are all good options.
Variations
- Mix it up and use mushrooms, cherry tomatoes, red onion wedges, cubes of summer squash, Brussels sprouts, or baby red potatoes.
- Skip the hot sauce and add a spoonful of honey or maple syrup for a sweet and savory flavor.
- While a garnish is not necessary, sesame seeds or sliced green onions are great. I like to sprinkle with herbs like cilantro or parsley fresh from the garden.
How to Grill Vegetables
- Prepare vegetables, and add marinade ingredients and vegetables to a zippered bag.
- Close the bag, toss to combine, and refrigerate for up to 24 hours.
- Cook on a hot grill (full recipe below).
Storing Grilled Vegetables
- Refrigerate leftover grilled vegetables in an airtight container 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, pasta, salads, casseroles, fajitas, and even sandwiches.
More Easy BBQ Sides
Did you make this grilled vegetables recipe? Leave a comment and rating below.
Grilled Vegetables Recipe
Grilled vegetables taste savory, smoky, and delicious after marinating in this tasty soy ginger sauce
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 fresh ginger or 2 teaspoons ginger powder
- 2 cloves garlic minced
- 1 teaspoon hot sauce or more to taste
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 to a zip-top bag. Add vegetables, close the bag, and toss to combine. Refrigerate for 2 to 24 hours, turning the bag occasionally.
- Preheat grill to medium-high heat (about 400˚F).
- Grill vegetables for 10 to 15 minutes, turning and brushing with marinade every 5 minutes. Eggplant may cook 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, in the oven or air fryer. Brush on a little balsamic vinegar to brighten up the flavors.
Nutrition Information
Calories: 112 | Carbohydrates: 9g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 596mg | Potassium: 428mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1509IU | Vitamin C: 68mg | Calcium: 24mg | Iron: 1mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Grilled Vegetables Recipe!
Weber, Louis. “Grilled Vegetables al Fresco.” Grilling Collection. Ed. Louis Weber. Lincolnwood: Publications International Ltd., 2001. 113. Print.
