Delicious grilled vegetables are a summer time staple and this simple method shows you how to grill your favorite vegetables on the barbecue perfectly every time!
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Grilled Vegetables for summer
Summer time is all about grilling season! Want to learn how to grill your favorite vegetables perfectly every time? This post includes a simple vegetable marinade and cooking times for each vegetable.
These grilled veggies are the perfect summer bbq side dish to go along with your other grilled staples such as Grilled Salmon, Grilled Chicken and this Perfect Grilled Steak.
Tasty Vegetables that are good for grilling
Our family loves all kinds of grilled vegetables and don’t think you can go wrong no matter which type of veggie you choose.
Ingredients Pictured here:
- Asparagus
- Bell Peppers
- Bok Choy
- Mushrooms
- Zucchini
Other Whole30 Vegetables:
- Artichoke
- Broccoli
- Cauliflower
- Green Onion
- Eggplant
- Onions
Other vegetables that are also delicious but not low carb:
- Carrots
- Corn
- Potatoes and Sweet Potatoes
Our Favorite Vegetable Marinade
- avocado oil OR olive oil
- sea salt & black pepper
- Italian seasoning
How To Prepare Vegetables for the Grill?
The more surface area you give your vegetables for grill marks, the more flavor you’re going to get. This also makes them easier to move around the grill. Here’s how to prepare them:.
- Asparagus: Try to choose fatter stalks. Trim the woody ends.
- Bell peppers: Remove the seeds and cut into quarters.
- Cremini mushrooms: Remove stems and halve, if large.
- Eggplant: Cut lengthwise into rectangles.
- Asparagus: Trim the woody ends.
- Onions: Peel and quarter through the root.
- Tomatoes: You want to try to buy small tomatoes that are still on the vine. This makes them easier to move around on the grill.
- Squash and zucchini. Cut lengthwise into rectangles.
How long to grill vegetables for
Cooking times for grilled vegetable will vary depending on the size and shape. To prevent burning, you want to try to cut the same type of vegetables to the same thickness.
Also, be sure to place heartier vegetables such as the peppers and onions close to the hot spots and softer vegetables further away or in indirect heat.
Cook undisturbed for for a few minutes in order to get the grill market. Then flip and cook following the cooking times below or until desired doneness. Don’t be afraid to move the vegetables around for even cooking.
- Asparagus: 4-6 minutes (depending on the thickness)
- Bell pepper: 8-10 minutes (cut into quarters)
- Corn: 15-20 minutes in husk
- Eggplant: 7-8 minutes (depending on the thickness)
- Green onion: 4-5 minutes
- Onion: 7-8 minutes (cut into slices)
- Portabello mushroom: 8-10 minutes
- Onion: 7-8 minutes (cut into slices)
- Tomato on the vine: 4-6 minutes
- Zucchini: 7-8 minutes (depending on the thickness)
How to grill vegetables
- Clean grill grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of zucchini and cut into 1/3″ to 1/2″ slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus. Cut the bok choy into quarters.
- Drizzle the vegetables with oil and sprinkle evenly with salt, pepper and Italian seasoning. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers and mushrooms; 5-7 minutes for the zucchini, bok choy and asparagus.
- Transfer to a serving platter and serve warm.
What to serve grilled vegetables with
There’s nothing better than a platter of grilled veggies during the summer. They are delicious on their own or serve them with your favorite grilled protein.
We love them with some Grilled Shrimp, Grilled Chicken Fajitas or Steak and Potato Foil Packets.
More grilling recipes you might like:
Easy Grilled Shrimp Skewers with Vegetable Skewers
Mediterranean Salmon Foil Packets
Delicious grilled vegetables are a summer time staple and this simple method shows you how to grill your favorite vegetables on the barbecue perfectly every time!
- 2 pounds assorted vegetables trimmed and halved or cut into 2 inch pieces. I used asparagus red and yellow bell peppers, zucchini, mushrooms and bok choy
- 3-4 tablespoons avocado oil or olive oil
- 1-2 teaspoons fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- Clean grill grates and preheat to medium heat, 350°F to 450°F.
- Trim the ends of zucchini and cut into 1/3" to 1/2" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus Cut the bok choy into quarters.
- Drizzle the vegetables with oil and sprinkle evenly with salt, pepper and Italian seasoning. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers and mushrooms; 5-7 minutes for the zucchini, bok choy and asparagus.
- Transfer to a serving platter and serve warm.
Did you try this recipe?
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