Easy Grilled Vegetables

Pretty much anytime we heat up our charcoal grill, I round up whatever veggies we have in the house and pull out my little grill pan to put on a side of grilled veggies.  They are the perfect side, or even a good veggie main course, and also make fabulous leftovers!

Literally, you can use just about any fresh vegetables you’d like for this method.  Just be sure they are all cut to a similar size, tossed in a bit of oil, and then voila — delicious, slighty-charred, caramelized vegetables can be yours to enjoy with very little effort.  I love to them top them with a simple roasted garlic dressing and/or some fresh herbs, but honestly, they are also fabulous with just some olive oil, salt and pepper.  Whatever works.  :)

I’ve included details from the batch I made this week below, but this is definitely much more of a method than a recipe.  So feel free to experiment and substitute ingredients you have on hand, and see what happens!  You might also want to make a double batch of the balsamic and roasted garlic vinaigrette.  The dressing is one of my favorites, and would go great on a salad the next day!

Easy Grilled Vegetables

A simple method for delicious and super-flavorful delicious grilled vegetables. You will love this Easy Grilled Vegetables recipe.


  • 1 pound tomatoes, cut into large dice (if using cherry or grape tomatoes, leave whole)
  • 1 yellow or white onion, peeled and ends removed, cut into eighths
  • 1 medium zucchini, ends removed, sliced in half lengthwise, then cut into 1/2" pieces
  • 1 medium yellow squash, ends removed, sliced in half lengthwise, then cut into 1/2" pieces
  • 1 carton (8 oz.) mushrooms, cleaned and halved
  • 1 bulb garlic
  • 4 Tbsp. plus 1 tsp. olive oil, divided
  • 3 Tbsp. balsamic vinegar
  • 1 Tbsp. mixed fresh herbs (such as basil, oregano, parsley, rosemary, and/or thyme), minced (optional)
  • black pepper and sea salt, freshly ground


Prepare/set your grill to medium-high heat.

Begin by preparing the garlic for roasting. Peel off the outer papery covering of the head of garlic. Using a sharp knife, slice off 1/4-inch of the top of the bulb, so that the inside of each clove is exposed. Place the head on a square of aluminum foil. Drizzle 1 tsp. olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Set the foil package directly on top of the grill grates and cook, covered, for about 20 minutes (or until garlic cloves are soft and lightly golden).

Meanwhile, in a large bowl, combine tomatoes, onion, zucchini, squash, and mushrooms with 2 Tbsp. of olive oil and a generous amount of freshly-ground salt and pepper. Then toss until vegetables are evenly coated. Transfer vegetables to a grill pan, and set on the grill grates (next to the foil-wrapped garlic). Grill, stirring every 2-3 minutes, until vegetables are tender and lightly charred. Remove garlic and vegetables from grill when cooked.

While vegetables are cooking, prepare the dressing. In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, balsamic vinegar, all of the roasted garlic cloves (you can use your fingers to squeeze them out of the clove), and the chopped fresh herbs (optional) until combined. Add extra salt and pepper to taste.

Transfer vegetables to a serving platter or bowl, and drizzle with the prepared dressing. Serve immediately. (Or these are also delicious served cold or at room temperature!)

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

If you don’t have a grill pan, you can also cook these veggies on skewers, or wrap them in a large pouch of aluminum foil.  Or you can also use this recipe to roast them in the oven at 400 degrees F until cooked.

Leave a Comment:


  1. Jen @ My Kitchen Addiction — August 19, 2010 @ 1:51 pm (#)

    Beautiful! I love to grill all of my odds and ends of veggies, too.

  2. Megan — August 19, 2010 @ 2:00 pm (#)

    Wow, this looks great! We always have extra veggies in the fridge and I am always trying to think of new ways to use them! This will definitely have to be on the list. Thanks for sharing! :)

  3. Elle — August 19, 2010 @ 9:52 pm (#)

    Love the idea of grilling the veggies… I often roast veggies but doing them outside seem so much more fun… and the husband could do it for me!

  4. Denise — August 20, 2010 @ 12:29 pm (#)

    I know what we’re having with the roast tonight! Thanks for the great recipe!

  5. Michelle — August 20, 2010 @ 4:56 pm (#)

    I love roasted vegetables on the grill or in the oven. No matter which veggies you choose, they’re always delicious. And the roasted garlic is a bonus! We made some last week and had a nice loaf of crusty bread to go with it. Mmmm!

  6. bianca — August 22, 2010 @ 3:35 am (#)

    yum ! I cant wait to start cooking it tomorrow for dinner. Thanks a million for sharing (:

  7. amanda — March 21, 2012 @ 9:05 pm (#)

    If I used the over what temp would I set it at and for how long?

  8. janie — May 21, 2012 @ 2:00 pm (#)

    Made these last weekend. They are delicious! Nect time I would use more, mushrooms. I omitted the tomatoes as I don’t like grilled ones. Other than that, followed the recipe directly! Yum!!

  9. Rachel (teacher-chef) — June 1, 2012 @ 3:15 pm (#)

    I agree with you – there is nothing quite like fresh grilled veggies! I love when they still have that crunch to them but have all the delicious flavors that the grill gives them: YUM

  10. Ailed — April 29, 2014 @ 8:48 am (#)

    Hi, I don’t have a grill pan at what temperature it would be in the oven and how much time? Thanks

    • Ali — July 19th, 2014 @ 3:45 pm

      About 400 degrees for 30 minutes or so, turning the vegetables once halfway through. (Although keep an eye on them — they may need more/less time, depending on what size you cut the veggies.)

  11. MistyWhite1965 — August 8, 2014 @ 1:43 pm (#)

    I can’t wait to try this recipe! I’m in dire need of recipes like this. I have to heal my liver (not from drinking alcohol) due to being over weight for so long. I’m looking forward to more of your recipes.

  12. Amanda — June 18, 2015 @ 11:50 am (#)

    Hi there.  If I grilled the veggies in foil, would it be for the same temperature and the same amount of time?  And I won’t be able to stir them, correct?  Thanks!

    • Hayley @ Gimme Some Oven — June 18th, 2015 @ 10:19 pm

      Hi Amanda! Yes, that’s correct. We hope you enjoy!


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