The Ultimate Guide for the Best Grilled Vegetables

How to Make the Best Grilled Vegetables 101

• Grilled veggies are the uncelebrated hero of every BBQ. Sure, you might be focused on that juicy steak or the succulent grilled chicken smothered in delicious sauce, but the grilled veggies on the side are what tie a meal together.
• Grilling brings out the vegetables’ flavor. There is just something about a slightly charred vegetable oozing with smoky grill flavor that makes my tummy happy. I’ll show you my easy grilling techniques to really bring out the best in summer’s veggies.
• Great for meal prep. Most weeks, I grill up a big batch of grilled vegetables, and we add them to our meals throughout the week. It’s perfect!
• A comprehensive guide. I wanted to give you the ultimate guide for the best grilled vegetables out there. We’re talking everything from choosing the best veggies for the grill to slicing them properly, to grilling tips and tricks, and serving suggestions. Some of these will blow your mind AND your taste buds. Let’s dive in!

What Vegetables Are Best For Grilling?

I feel like the produce section of the grocery store is booming with gorgeous vegetables in the summer, so it’s easy to fill your cart with all the goods. Just about everything can be grilled, but there are definitely a few favorites that I always recommend. It’s best to opt for vegetables that hold their shape well on the grill:

• Bell Peppers
• Onion
• Squash
• Mushrooms
• Asparagus
• Corn
• Tomatoes
• Cauliflower
• Broccoli
• Eggplant
• Romaine

How to Cut Vegetables for the Grill

It depends on the vegetable! Let’s go through each of my favorites 1 by 1 to give you a general understanding. My main advice when cutting your grilling veggies is, the more space you give your vegetables for grill marks, the more flavor you’ll get out of them.

• Bell peppers. Seed the peppers and slice them into halves or quarters.
• Onions. I recommend cutting onions horizontally into 1″ slices. Leave the skin on as this will help hold your onion circle together.
• Yellow squash, zucchini, and eggplant. Cut these babies lengthwise into 1/2″ thick strips.
• Mushrooms. All you have to do is remove stems here!
• Asparagus. Leave asparagus whole. Just cut off the woody ends.
• Corn. Another veg you can grill whole. Peel the husks back to remove the silks before cooking the corn directly on the grill. You can also lay the husks back on the corn (after removing the silks), soak the corn in cool water, and grill. Check out my post on how to grill corn on the cob for more information.
• Tomatoes. It depends on the tomato! Slice Roma tomatoes in half lengthwise. Leave smaller tomatoes whole and cook them on a grill basket. You could also leave them on the vine and use the vine as a handle to remove them from the grill when done.
• Cauliflower. Slice a whole cauliflower head into 1″ thick steaks.
• Broccoli. Trim off the fibrous bottom half of the broccoli stem and quarter broccoli head into small trees. 
• Romaine. Cut heads of romaine in half vertically. On the fence about grilled lettuce? Try my Grilled Chicken Caesar Salad. You’ll see why it’s worth it.

Should I Marinate The Vegetables Beforehand?

No. I advise against marinating your vegetables. In my experience, using a marinade containing citrus or vinegar tends to soften the vegetables too much, robbing them of their crispness and turning them mushy. If salt and pepper aren’t quite enough for you in terms of flavor, feel free to finish your grilled vegetables with fresh herbs, lemon juice, balsamic glaze, or a tasty dressing/sauce.

How to Grill Vegetables

It’s time to put on your grilling apron and get this party started. Always refer to the specific grilling recipe for the right instructions, but here’s a general step-by-step that applies when grilling most vegetables, including the ones we’ve discussed above:

• First, preheat the grill. Preheat one side of your grill to medium-high heat (350-400°F). This is your direct heat zone. Leave the other side unheated as your indirect heat zone. You’ll cook the vegetables over direct heat, and you can move the veggies to the indirect heat side if they start to cook too fast.
• Brush with oil. Now, brush both sides of the vegetables with olive oil, avocado oil, or grape seed oil. This prevents sticking.
• Season. Sprinkle both sides of your veggies with salt and pepper.
• Grill. Place the vegetables on the grill over direct heat. Let them cook for anywhere from 2-20 minutes (see below). If you are cooking larger pieces of veg, I recommend closing the grill. Just be sure to check on their progress every few minutes.
• Rest. Let the veggies rest for 5 minutes before serving.
• Dress (optional). Whisk together your favorite dressing or drizzle the veggies with balsamic glaze or fresh lemon juice before serving.

Vegetable Grilling Times

Different vegetables require different grilling times. I’ll break it down for you veggie by veggie. Note that these cooking times are total grilling times, and not grilling times for each side:

• Bell pepper: Whole for 10-12 minutes; halved or quartered for 8-10 minutes.
• Onion: 8-10 minutes
• Squash: 4-6 minutes
• Eggplant: 5-7 minutes
• Mushroom: Larger mushrooms (think whole portobellos) need 8-10 minutes. Smaller mushrooms need 4-7 minutes.
• Asparagus: 4-6 minutes
• Corn: 15-20 minutes with or without husk
• Tomato: Larger halved tomatoes need 6-8 minutes. Smaller cherry/grape-size tomatoes need 4-6 minutes.
• Broccoli: 8-10 minutes
• Cauliflower: 8-10 minutes
• Romaine: 2-3 minutes

Exact cooking times for each vegetable may vary. I based this guide on the suggestions made in the section above, “How to Cut Vegetables for the Grill”. If you decide to cut your veggies differently, they may need more or less time on the grill.

Tips for Grilling Success

• Grill larger pieces. I try to keep my veggies as close to “whole” as possible. The flavor is just better.
• Cut approximately the same size. Aim to cut your veggies into even pieces to ensure that they all grill at the same time. A mandoline slicer can be helpful for certain vegetables (think zucchini).
• Brush with oil. Drizzle or brush both sides of your vegetables with olive oil, avocado oil, or grape seed oil. This will help ensure that they don’t stick to the grill.
• Season, don’t marinade. Marinades often break down veggies, making them soggy. Opt for a nice seasoning instead. I prefer salt and freshly cracked pepper, sometimes with the addition of dried herbs.
• Play with heat. I like to have two zones on my grill. A direct high heat side (350-450°F) and an indirect heat side. Start cooking the veggies on the direct heat side. If they start to burn, move them to the indirect heat side.
• Move your veggies around. Most grills are hotter in certain areas (often the back), so pay attention and move your vegetables around if they start to burn. Extended tongs or a thin metal spatula, like a fish spatula, are best for grilling.
• Close the lid. For larger pieces of veg, I recommend closing the grill to speed up the cooking process. This will also help ensure that the veggies cook all the way through before they get too charred. Check their progress every few minutes and adjust their position on the grill if needed (see my last 2 points).
• Boost the flavor. Want more flavor? Finish your veggies with fresh herbs and/or a squeeze of lemon juice. You could also drizzle them with balsamic glaze or your favorite sauce.

What to Serve with Grilled Vegetables

Grilled veggies (of really any variety) are one of my favorite side dishes ever. Serve them plain or with a sauce alongside your favorite grilled entree. Or chop them up and toss them in a pasta or a salad. Possibilities are endless, but here are some of my top picks.

• With a grilled entree. I love grilled veggies with pretty much any meat I pull off the grill. Serve them next to a juicy burger, with your favorite grilled chicken (I love this grilled chicken with mango salsa), alongside skirt steak with chimichurri sauce, or with my grilled lemon pepper salmon.
• In pasta. You can toss grilled vegetables into pretty much any pasta, but I love how much color and flavor they bring to a grilled vegetable orzo salad and this pesto pasta with grilled vegetables.
• In a salad. Toss them in whatever salad you fancy. Looking for inspiration? Try my grilled Mexican street corn salad, this BBQ grilled chicken salad, or honey mustard grilled chicken salad.
• With a sauce. Drizzle your grilled veggies with this balsamic reduction or serve them with creamy avocado tzatziki or homemade pesto.
• As a filling. Load up your favorite sandwich, burger, burrito, or taco with grilled vegetables.
• In eggs. I love adding leftover grilled veggies to a frittata or a breakfast scramble. The smokiness from the grill is the perfect way to start off a summer morning.

How to Store & Reheat Leftovers

• Refrigerator. Allow the grilled vegetables to cool completely before sealing them in an airtight container and storing them in the fridge. They will stay good for up to 4 days.
• Freezer. Once the veggies have cooled to room temperature, seal them in an airtight container and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before reheating.
• To reheat. Honestly, you don’t really even have to reheat them. Grilled vegetables are just as good cold as they are warm, in my opinion. If you would like to enjoy them warm, however, wrap them in aluminum foil and bake them in the oven at 400 degrees F for 5-7 minutes or until heated through.

Easy Grilled Vegetable Recipes to Try

• Grilled Sweet Potatoes
• Grilled Asparagus with Lemon Zest
• Grilled Corn on the Cob with Roasted Jalapeno Sauce
• Grilled Vegetable Panzanella Salad