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grilled vegetables in a bowl

Grilled Vegetables: The Perfect Summer Dish (With VIDEO)

Course Salad, Side Dish
Cuisine American
Keyword grilled salad, grilled vegetables
Prep Time 15 minutes
Cook Time 7 minutes
Marinating 1 hour
Total Time 1 hour 22 minutes
Servings 8
Author Alena's Home Cooking

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

  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.
  7. 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.
  8. 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.