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Summer is the season of outdoor dining, and there’s no better way to embrace the sunshine than by firing up the outdoor grill. While there’s no shortage of classic grilled foods, like burgers and hot dogs, grilled vegetables or a grilled salad are an often-overlooked but utterly delicious option. Perfect for vegetarians, vegans, or anyone looking for a lighter option during grilling season. This dish offers something for everyone.
The best grilled vegetables are the ones that aren’t bland. While raw vegetables are great for snacking, grilling takes them to the next level, unlocking amazing flavors in this simple yet delicious vegetables recipe.
A colorful medley of onions, bell peppers, and zucchini, combined with the savory flavors imparted by the grill, it is a great way and a luxurious way to make the most of the season’s produce. A great addition to your next cookout.
Pair it with:
This easy side dish pairs well with steak, grilled rack of lamb, baked salmon fish, grilled chicken and other sides such as mashed potatoes or steamed rice.
The Magic of Marination
The secret to transforming these humble vegetables into something extraordinary lies in the marinade. The salt brings out their natural sweetness, while the sugar helps to caramelize the vegetables as they cook, adding depth to the flavor. A little olive oil enriches the vegetables, giving them a beautiful, golden crisp when grilled. The balsamic vinegar adds a tangy, slightly sweet finish that elevates the taste of the veggies and adds a subtle complexity to every bite. Then garlic, garlic is that one ingredient that shouldn’t be overlooked and is usually measured by the heart. It brings a rich savory depth of flavor and aromatic intensity.
Allowing the vegetables to marinate for at least 30 minutes (or even a few hours) is key. The longer they sit in the marinade, the more the flavors are absorbed, ensuring that every piece of zucchini, bell pepper, and onion is infused with the perfect balance of savory, sweet, and tangy flavors. As the vegetables soak up the marinade, they become more tender and flavorful, which enhances the grilling experience.
Grilling to Perfection
Once marinated, it’s time to take the vegetables to the grill. Preheat your grill to medium-high heat and arrange the veggies on the grill grates or skewers. The key here is to cook them slowly, turning them often to ensure they are evenly charred and tender without burning. This is the reason I like to use skewers for easier and faster turning. The goal is to achieve a nice balance between a crispy exterior and a soft, perfectly cooked interior.
As the vegetables grill, you’ll notice their vibrant colors deepen. The zucchini softens to a melt-in-your-mouth texture, the bell peppers take on a slight smoky flavor while keeping their sweetness, and the onions caramelize, turning golden-brown with hints of natural sweetness. The vinegar in the marinade will also help the vegetables develop gorgeous grill marks, adding both flavor and visual appeal to the dish.
Ingredients:
- 3lbs mixed vegetables
I like a mixture of about:
2 medium zucchinis, sliced into ½-inch thick rounds,
2 large Bell Peppers (red, yellow, or orange), cut into 1-inch strips
1 large Sweet Onion
- 1tbsp sugar
- 1tbsp sea salt
- 1tbsp balsamic vinegar
- 3tbsp olive oil
- 2-3 cloves fresh pressed garlic
- 1/2tsp black pepper (optional)
Instructions:
1. Prepare the Vegetables: Begin by slicing the zucchini into ½-inch thick rounds, cutting the bell peppers into strips, and slicing the onion into wedges and separating each layer. Make sure the pieces are fairly uniform in size to ensure even cooking on the grill.
2. Make the Marinade: In a small bowl or glass jar, mix together the olive oil, balsamic vinegar, sugar, salt, black pepper and pressed garlic.
3. Drizzle the marinade to the vegetables and toss them to ensure they are evenly coated in the marinade. Cover the bowl with plastic wrap and allow to marinate at room temperature for at least 30 minutes, or up to 2 hours tossing or mixing occasionally. The longer they marinate, the more flavorful they’ll be.
4. Preheat the Grill: Heat your grill to medium-high heat, about 400°F (200°C). If you’re using a charcoal grill, make sure the coals are evenly distributed. If you’re using a gas grill, preheat with the lid closed for about 10-15 minutes. (Pellet grills are my preferred choice)
5. Skewer the Vegetables (Optional): If you prefer skewered vegetables, now is the time to thread them onto your stainless steel skewers. Alternate the vegetables—zucchini, bell peppers, and sweet onions on the skewers, leaving a little space between each piece to allow for even cooking. This method is perfect for easy flipping and even grill marks.
6. Grilling Veggies: Place the skewers (or individual vegetable pieces) on the hot grill. Arrange them in a single layer, ensuring there’s enough space for air circulation. Grill the vegetables for about 5-7 minutes per side, turning them occasionally to ensure they cook evenly.
BE CAREFUL NOT TO OVERGRILL! The veggies should be tender with nice grill marks and slightly caramelized around the edges. The onions should be soft and golden, the peppers sweet and smoky, and the zucchini just tender with a little char. If you over grill the vegetables they will get too soft and mushy and that’s not what we’re going for.
7. Serve: Once the vegetables are grilled to perfection, remove them from the grill and serve immediately. If using skewers, you can either serve the vegetables directly on the skewers for a fun presentation or slide them off onto a serving platter. These grilled veggies are perfect as a side dish, but can also be used in sandwiches or wraps.
Tips:
• Grill Basket Option: If you don’t want to skewer the vegetables, you can use a grill basket for smaller pieces or more delicate vegetables like zucchini.
• Feel free to experiment with different vegetables such as mushrooms, eggplant, yellow squash or red onion to add even more variety to the mix.
These grilled vegetables are best served immediately for maximum flavor, but they are also delicious to snack on later when they’re cooled off.
Enjoy!
Grilled Vegetables: The Perfect Summer Dish (With VIDEO)
Ingredients
- 3 lbs mixed vegetables 2 zucchini, 2 bell peppers, 1 large onion
- 1 tbsp sugar
- 1 tbsp sea salt
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 2-3 cloves fresh pressed garlic
- 1/2 tsp black pepper optional
Instructions
-
Prepare the Vegetables: Begin by slicing the zucchini into ½-inch thick rounds, cutting the bell peppers into strips, and slicing the onion into wedges and separating each layer. Make sure the pieces are fairly uniform in size to ensure even cooking on the grill.
-
Make the Marinade: In a small bowl or glass jar, mix together the olive oil, balsamic vinegar, sugar, salt, black pepper and pressed garlic.
-
Drizzle the marinade to the vegetables and toss them to ensure they are evenly coated in the marinade. Cover the bowl with plastic wrap and allow to marinate at room temperature for at least 30 minutes, or up to 2 hours tossing or mixing occasionally. The longer they marinate, the more flavorful they’ll be.
-
Preheat the Grill: Heat your grill to medium-high heat, about 400°F (200°C). If you’re using a charcoal grill, make sure the coals are evenly distributed. If you’re using a gas grill, preheat with the lid closed for about 10-15 minutes. (Pellet grills are my preferred choice)
-
Skewer the Vegetables (Optional): If you prefer skewered vegetables, now is the time to thread them onto your stainless steel skewers. Alternate the vegetables—zucchini, bell peppers, and sweet onions on the skewers, leaving a little space between each piece to allow for even cooking. This method is perfect for easy flipping and even grill marks.
-
Grilling Veggies: Place the skewers (or individual vegetable pieces) on the hot grill. Arrange them in a single layer, ensuring there’s enough space for air circulation. Grill the vegetables for about 5-7 minutes per side, turning them occasionally to ensure they cook evenly.
-
BE CAREFUL NOT TO OVERGRILL! The veggies should be tender with nice grill marks and slightly caramelized around the edges. The onions should be soft and golden, the peppers sweet and smoky, and the zucchini just tender with a little char. If you over grill the vegetables they will get too soft and mushy and that’s not what we’re going for.
-
Serve: Once the vegetables are grilled to perfection, remove them from the grill and serve immediately. If using skewers, you can either serve the vegetables directly on the skewers for a fun presentation or slide them off onto a serving platter. These grilled veggies are perfect as a side dish, but can also be used in sandwiches or wraps.
