Hungry Foodie

menu icon
search icon
×

Easy Grilled Vegetables

Published: · Last Updated: by

Jump to Recipe·Print Recipe

This Easy Grilled Vegetables Recipe is perfect for summer barbecues, cookouts, the 4th of July, you name it. Fresh vegetables, drizzled with oil, seasoned and then grilled to perfection - corn on the cob, bell peppers, zucchini, and red onions. It is the perfect healthy side dish option and pairs well with any protein.

a rimmed baking sheet with grilled corn, red onion, bell peppers, and zucchini.
Table of Contents show

Ingredients in Easy Grilled Vegetables

a rimmed baking sheet with grilled corn, red onion, bell peppers, and zucchini.
  • Corn: There is nothing quite like fresh corn on the cob in the summertime. To make it a little easier, you can buy it already shucked. Try this Grilled Corn Salad Recipe
  • Zucchini: Zucchini or yellow squash will both work great for this easy grilled vegetables recipe.
  • Red onion: When you grill red onions, they take on a subtle sweetness. They are delicious on burgers, salads, or all on their own.
  • Bell peppers: You can use any color bell pepper that you prefer, but for this recipe I used a red and yellow. Try this Cheesy Spinach Stuffed Bell Pepper Recipe.

How to Make the Best Grilled Vegetables

a rimmed baking sheet with grilled corn, red onion, bell peppers, and zucchini.

Step By Step Instructions

STEP 1: Line all of the vegetables in a single layer across a rimmed baking sheet. In a small bowl, whisk together the olive oil, garlic powder, onion powder, and oregano. 

STEP 2: Drizzle the oil mixture over the vegetables and toss to every coat. Season generously with salt and pepper. 

STEP 3: Preheat the grill to medium - about 375°F. Lightly oil the grill grates. Put the corn on the grill first and cook for 4 minutes on each side. 

STEP 4: Add the remaining vegetables and cook for 4 minutes on each side, or until they have a nice char on them. Transfer the grilled vegetables back to the rimmed baking sheet and toss in any remaining oil. 

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 3 days.
  • Reheating: I recommend reheating these grilled vegetables for a few minutes on the grill, in the oven, or in a pan on the stovetop.
  • Cook them on the stovetop: If you do not have a gas grill or a charcoal grill, you can cook these over medium-high heat in a grill pan on the stovetop.
  • Mix up the veggies: Some other great vegetables to throw in the mix are mushrooms, eggplant, Brussels sprouts, asparagus, broccoli, cauliflower, sweet potatoes, and tomatoes.
  • Add balsamic: For a kick of bright acidity, add 2 tablespoons of balsamic vinegar to the oil and spices. Alternatively, you can finish them with a squeeze of fresh lemon juice after you take them off the grill. It really brings all the flavors together.
  • Serving Suggestions: Serve alongside any protein. Some of my favorite dishes to serve these with are Jalapeño Popper Stuffed Chicken and Beef Birria.
  • Make skewers: You can also cut the vegetables up into large, equal sizes chunks and skewer them to make veggie kabobs. I use these metal skewers.
  • Use a grilling basket: You can also cut the vegetables into large chunks or bite sized pieces, toss them in the oils and seasonings and then put them in a grill basket. You can put the basket directly on the grill grates.  This is the grilling basket I have.
a rimmed baking sheet with grilled corn, red onion, bell peppers, and zucchini.

Frequently Asked Questions

How do you grill vegetables on the stove?

If you do not have an outdoor grill, you can use a grill pan and cook these on the stovetop. Heat the grill pan to medium heat and follow the same cooking directions.

How to roast vegetables in the oven

To roast these vegetables, preheat the oven to 425°F. After tossing the vegetables in oil and seasoning on the baking sheet, roast in the oven for 15 to 20 minutes or until tender and slightly charred on the edges.

Should you marinate vegetables before grilling?

I like to coat them in oil and seasonings before cooking, but other than that, any type of sauce or marinade I might serve with them, I toss them in after cooking.

Other Recipes You Might Enjoy

This recipe is just one of over 100 quick and easy recipes in my new cookbook - Simply Delicious. It's full of slow cooker, one pot, 30 minute, air fryer, and sheet pan recipes.

ORDER A COPY HERE

REVIEW AND FOLLOW: Have you tried this recipe? If so, please leave a comment and ⭐️ rating below. If you make our recipes and share them, be sure to use our hashtag #hungryfoodie on social! We love seeing what you are making. FOLLOW Hungry Foodie on FACEBOOK | INSTAGRAM | PINTEREST for more delicious recipes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a rimmed baking sheet with grilled corn, red onion, bell peppers, and zucchini.

Easy Grilled Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kyndra Holley
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Easy Grilled Vegetables Recipe is perfect for summer barbecues, cookouts, the 4th of July, you name it. Fresh vegetables, drizzled with oil, seasoned and then grilled to perfection - corn on the cob, bell peppers, zucchini, and red onions. It is the perfect healthy side dish option and pairs well with any protein.

Ingredients

Scale
  • 4 ears of corn, shucked and cleaned
  • 2 zucchini, halved and quartered
  • 1 medium red onion, sliced into ⅓ inch rounds
  • 1 red bell pepper, seeded and cut into large strips
  • 1 orange bell pepper, seeded and cut into large strips
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • sea salt and black pepper

Instructions

  1. Line all of the vegetables in a single layer across a rimmed baking sheet.
  2. In a small bowl, whisk together the olive oil, garlic powder, onion powder, and oregano.
  3. Drizzle the oil mixture over the vegetables and toss to every coat. Season generously with salt and pepper.
  4. Preheat the grill to medium - about 375°F. Lightly oil the grill grates. Put the corn on the grill first and cook for 4 minutes on each side.
  5. Add the remaining vegetables and cook for 4 minutes on each side.
  6. Transfer the vegetables back to the rimmed baking sheet and toss in any remaining oil.

Notes

  • Storage: Store leftovers in the refrigerator for up to 3 days. Storage: Store leftovers in the refrigerator for up to 3 days. 
  • Reheating: I recommend reheating these grilled vegetables for a few minutes on the grill, in the oven, or in a pan on the stovetop. 
  • Mix up the veggies: Some other great vegetables to throw in the mix are mushrooms, eggplant, asparagus, broccoli, sweet potatoes, and tomatoes.
  • Add balsamic: For a kick of bright acidity, add 2 tablespoons of balsamic vinegar to the oil and spices. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dishes
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Calories: 180

Follow Me on Instagram @kyndraholley

More Vegetable Recipes

Did you try this recipe? Tell us your thoughts!

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star