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These 38 Grilled Vegetable Recipes include smoky summer sides, hearty potatoes, crisp green vegetables, and colorful combinations you’ll want to make all season.
Vegetables deserve more room on the grill. The high heat brings out their natural sweetness, creates caramelized edges, and adds a smoky flavor that olive oil and a little seasoning can turn into a seriously good side dish!
This list covers nearly every vegetable I reach for during grilling season, from zucchini and corn to cabbage, cauliflower, mushrooms, and potatoes. There are simple recipes for weeknight dinners, bright salads for cookouts, and a few less expected options like grilled radishes and okra.
Use this list to match the vegetable you already have with the right grilling method, seasoning, and serving idea. You’ll find quick options for tender summer produce, heartier recipes for potatoes and squash, and mixed vegetable sides!
Mixed Grilled Vegetable Recipes
These colorful recipes let you cook several vegetables at once and make good use of whatever is fresh or already in the refrigerator.
Use your favorite mix of fresh vegetables with olive oil, balsamic vinegar, garlic, and Italian seasoning. The edges turn caramelized and smoky while the centers stay tender, making this a reliable side for nearly anything on the grill!
Zucchini, yellow squash, red onion, bell peppers, and cherry tomatoes bring plenty of color to this summer side. Lemon juice and Italian seasoning keep the flavor bright and simple, so the fresh produce still shines!
Summer squash, zucchini, red onion, and bell peppers get a tangy coating of balsamic vinegar, garlic, and Italian herbs. These vegetables have a lovely balance of smoky, sweet, and savory flavors that works especially well at a cookout!
This flexible recipe features zucchini, summer squash, mushrooms, peppers, asparagus, and red onion with a garlicky balsamic marinade. The vegetables soak up the lemon, herbs, and Dijon for plenty of flavor in every bite!
Zucchini, yellow squash, mushrooms, bell peppers, and red onion are threaded onto skewers with a lemon-garlic herb marinade. They’re colorful, fresh, and always one of the first side dishes to disappear at a barbecue!
Smoky zucchini, asparagus, peppers, mushrooms, and red onion are served over peppery arugula. Homemade balsamic dressing, feta cheese, and fresh basil give this salad enough substance and flavor to stand out beside the usual cookout sides!
Green Grilled Vegetable Recipes
These green vegetables develop crisp edges, nutty flavors, and a little char that makes them far more exciting than another steamed side.
Long broccolini stems are coated with olive oil, balsamic vinegar, fresh garlic, and lemon. This one feels a little restaurant-worthy, but it still has the fresh, simple flavor I want from a summer vegetable side!
Broccoli florets are seasoned with garlic powder, red pepper flakes, and a squeeze of fresh lemon. The florets stay tender-crisp inside while the smaller edges get smoky and browned!
Cauliflower florets get lightly charred with olive oil, garlic powder, salt, and pepper. Grilling brings out their nutty flavor and gives the edges the same irresistible browning you get from roasted cauliflower!
Thick cauliflower slices are grilled until caramelized outside and tender through the center. A fresh chimichurri made with parsley, cilantro, garlic, vinegar, and red pepper flakes turns the simple vegetable into a bold, colorful side!
Fresh asparagus develops smoky tips, a lightly nutty flavor, and a tender-crisp center on the grill. Olive oil, salt, and pepper are all it needs, although I never object to a squeeze of lemon on top!
Grilled asparagus is finished with charred lemon juice and crumbled feta cheese. The salty feta and bright citrus are especially good against the smoky, slightly sweet asparagus!
Fresh green beans are tossed with olive oil, garlic powder, salt, and pepper before hitting the grill. They stay crisp and bright while picking up browned spots and a subtle smoky flavor!
Bok choy is coated with soy sauce, sesame oil, rice vinegar, and sweet chili sauce. The pale stalks stay juicy and crisp while the leafy tops turn lightly charred, creating a great mix of textures!
Thick green cabbage slices are brushed with olive oil and seasoned generously with a peppery grill blend. The edges become crispy and sweet while the inner layers soften and soak up the smoky seasoning!
Brussels sprouts are flavored with garlic powder, onion powder, and an optional splash of balsamic vinegar. They have deeply browned outer leaves, caramelized cut sides, and much more texture than boiled sprouts could ever dream of!
Romaine hearts are lightly grilled and finished with fresh lemon and Parmesan cheese. The centers stay cool and crisp while the outer leaves pick up a smoky char, making this a fresh twist on a classic salad!
Mild, slightly sweet leeks are finished with lemon juice and shaved Parmesan after grilling. They’re soft through the center with caramelized edges and a delicate onion flavor that feels far fancier than the ingredient list!
Fresh okra is coated with olive oil and Cajun seasoning for a smoky side with a gentle kick. The pods stay tender-crisp instead of turning soft, and they’re especially good with a cool ranch dip nearby!
Summer Grilled Vegetable Recipes
These recipes make the most of zucchini, tomatoes, peppers, corn, and other warm-weather produce.
Zucchini slices get a savory coating of garlic, olive oil, salt, and pepper before grilling. The outside develops golden grill marks while the inside stays juicy with just enough bite!
Yellow squash is seasoned simply with olive oil, garlic powder, salt, and black pepper. It’s lightly smoky, tender, and one of my favorite ways to make a pile of summer squash disappear!
Eggplant slices soak up balsamic vinegar, Worcestershire sauce, fresh garlic, and parsley. The result is tender and deeply savory with caramelized edges and plenty of smoky flavor!
Bell peppers become sweeter and richer as their edges blister and char on the grill. They make a colorful side on their own and taste just as good tucked into sandwiches, salads, or fajitas!
Shishito peppers are tossed with olive oil, toasted sesame oil, and soy sauce. They’re smoky, nutty, and mostly mild, although the occasional spicy pepper likes to keep dinner from becoming too predictable!
Fresh tomatoes turn juicy, sweet, and lightly smoky after a few minutes on the grill. The caramelized cut sides and fresh basil make them a simple summer side that tastes like far more than the ingredient list suggests!
Fresh corn develops a sweeter flavor and plenty of smoky, browned kernels on the grill. This recipe keeps the seasoning simple with salt and pepper, making it a classic side that works with nearly any summer meal!
Avocado halves are brushed with olive oil and grilled until warm, creamy, and lightly smoky. The grill marks add a little bitterness and char that balances the avocado’s rich texture surprisingly well!
Thick onion slices turn tender, sweet, and deeply caramelized over the grill. Red, yellow, or sweet onions all work, and each brings its own slightly different balance of sweetness and sharp flavor!
Radishes are finished with melted garlic butter and chives after grilling. Their sharp raw bite mellows into a mild, slightly sweet flavor while the centers stay pleasantly crisp!
Carrots get a glossy glaze made with balsamic vinegar, soy sauce, honey, and thyme. The natural sweetness becomes even richer on the grill, balanced by tangy vinegar and a little savory depth!
Artichoke halves develop smoky, charred edges while the leaves and hearts stay tender. Garlic herb butter makes them especially rich and turns pulling off each leaf into a very worthwhile dinner task!
Hearty Grilled Vegetable Recipes
Mushrooms, potatoes, and winter squash bring a little more substance to the grill and can handle bold herbs, marinades, and sauces.
Mushrooms are marinated with balsamic vinegar, soy sauce, garlic powder, and thyme. They become caramelized outside and tender inside, with a meaty texture and plenty of savory flavor!
Potatoes cook with sliced onions, mushrooms, butter, and Italian herbs in foil packets. They’re tender, buttery, and lightly smoky with savory flavor from the mushrooms and caramelized onion!
Sliced red potatoes and onions are cooked with butter and dried rosemary. The potatoes turn creamy inside with browned edges, while the rosemary keeps the whole dish fresh and savory!
Sweet potato slices caramelize beautifully on the grill and develop dark, smoky marks across the surface. Their naturally sweet, creamy centers work with savory seasonings, warm spices, or a little fresh lime!
Butternut squash slices are seasoned with chili powder and cinnamon before grilling. The smoky char, warm spice, and creamy center create a sweet and savory side that works well beyond summer!
Acorn squash slices are lightly seasoned with olive oil, salt, and pepper. Grilling gives the outside a caramelized finish while the flesh becomes tender, sweet, and creamy!
Large portobello mushroom caps are seasoned simply and grilled until juicy and tender. Their rich, savory flavor makes them a creative bun alternative, but they’re also delicious served alone as a smoky mushroom side!
A few practical habits will help your vegetables brown evenly, hold their texture, and stay safely above the flames.
- Start with a hot grill: Preheat the grill before adding the vegetables. A hot surface creates browned edges more quickly and reduces sticking. A charcoal or gas grill works great!
- Dry the vegetables: Pat freshly washed vegetables dry before adding oil. Excess water encourages steaming instead of caramelization.
- Use larger pieces: Cut vegetables into planks, thick rounds, or wedges when placing them directly on the grates. Smaller pieces are better suited to a basket, foil, or skewers.
- Group similar vegetables: Zucchini, asparagus, tomatoes, and peppers cook more quickly than carrots, potatoes, winter squash, or artichokes. Keeping similar vegetables together makes it easier to remove each batch at the right time.
- Add a light coating of oil: Oil helps the seasoning stick and encourages browning. A thin, even coating is enough.
- Leave space between pieces: Arrange the vegetables in a single layer so hot air can circulate. Crowded vegetables release moisture and soften before they develop char.
- Use the right grilling tool: Grill baskets are useful for florets, beans, sprouts, mushrooms, and other small vegetables. Foil packets create softer vegetables with less browning, which works especially well for potatoes.
- Finish with fresh flavor: Lemon juice, vinegar, fresh herbs, grated cheese, or a light dressing can wake up smoky vegetables after they leave the grill.
- Make extra: Leftover grilled vegetables are excellent in eggs, wraps, pasta, grain bowls, salads, quesadillas, and sandwiches. I rarely regret having another container waiting in the refrigerator.
Frequently Asked Questions
Here are some of the most commonly asked questions about this recipe:
What vegetables are best for grilling?
Zucchini, yellow squash, bell peppers, onions, asparagus, mushrooms, corn, and eggplant are some of the simplest vegetables to grill. They cook fairly quickly and can be cut into large pieces that are easy to turn. Denser vegetables such as potatoes, carrots, cauliflower, winter squash, Brussels sprouts, and artichokes also grill well. They may need more time or a brief head start before going over direct heat.
How long do vegetables take on the grill?
Thin asparagus, tomatoes, zucchini, and peppers may cook in about 5 to 10 minutes. Broccoli, cauliflower, cabbage, mushrooms, and carrots often need closer to 10 to 20 minutes.
Potatoes, artichokes, and thick winter squash can take 20 minutes or longer. The exact time depends on the vegetable, its thickness, and the heat of the grill.
Can I grill vegetables without a grill basket?
Yes. Large vegetable slices can go directly on clean, oiled grill grates. Small vegetables can be placed on skewers, a sheet of heavy-duty foil, or in a cast-iron pan set on the grill.
Why are my grilled vegetables soggy?
Vegetables become soggy when they are overcrowded, coated with too much oil, or cooked over heat that is too low.Extra moisture from washing can also cause them to steam.
Spread the vegetables into one layer and give them enough heat and room to brown. Remove them once they are tender but still have some texture.
Can grilled vegetables be made ahead?
Most grilled vegetables can be prepared one to three days in advance and served chilled, at room temperature, or gently reheated. Zucchini, peppers, onions, mushrooms, asparagus, corn, eggplant, and cauliflower hold up especially well. Tomatoes, avocado, and delicate leafy vegetables are better shortly after grilling because they soften more quickly.