Easy Grilled Vegetables

Name: Easy Grilled Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 ears of corn, shucked and cleaned; 2 zucchini, halved and quartered; 1 medium red onion, sliced into 1/3 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; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; sea salt and black pepper

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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.

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Ingredients in Easy Grilled Vegetables

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

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.

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.

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

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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

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.
Drizzle the oil mixture over the vegetables and toss to every coat. Season generously with salt and pepper.
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.
Add the remaining vegetables and cook for 4 minutes on each side.
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

Keywords: How to grill vegetables, best grilled vegetables, easy grilled vegetables, simple grilled vegetable recipe,