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
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings 1x
Description
A simple method for delicious and super-flavorful delicious grilled vegetables. You will love this Easy Grilled Vegetables recipe.
Ingredients
- 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
Instructions
- 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!)
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.
Could you add parboiled baby potatoes to this?
This was very helpful, thanks! We’re just starting to grill with a grill pan. Turned out great!
I just stumbled upon your article on grilling vegetables and I thought it was a great read. It’s given me some good ideas for grilling vegetables myself! Thank you so much for putting this all together.
–Emily
The flavor combo in this marinade was soooo good. I think the roasted garlic just knocked things up to a whole new level. I had green beans, mushrooms and white onion on my grill pan and boy were they good. Will definitely put this on a regular rotation! Thanks for a great recipe.
A nice change from the usual baked veg
I am quite literally the worst cook in the world, and even I was able to make these veggies – and they were GREAT!! I make them all the time now! Eat your heart out, Julia Child..
Hey Ali,
You are the best!!! You are so kind to share your wonderful recipes and techniques! I use your recipes and suggestions. Seriously, I am inspiring you to put veggies menu. Thanks for your great dishes.
Would this work on a skillet?
Yes, definitely! We hope you enjoy!
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!
Hi Amanda! Yes, that’s correct. We hope you enjoy!
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.