The Best Grilled Vegetables

Smoky grilled vegetables are packed with flavor and ridiculously easy to throw together. Serve them as a side, turn them into a grilled vegetable salad, or stash them in the fridge for easy meals during the week.

This is one of my favorite sides for parties and get-togethers. It’s simple, looks great on a platter, and always disappears fast.

We grill year-round (because we can), and honestly, nothing beats that smoky, charred flavor. Plus, everyone’s outside hanging out while you cook, which is way more fun than being stuck inside with the slow cooker.

You don’t have to use every vegetable – just pick a few you love. Asparagus, corn, and zucchini are always solid choices, and veggie kabobs are never a bad idea.

You can serve everything as-is, or toss the grilled veggies together with a simple dressing for an easy salad.

Step-by-step photos and instructions are below. Jump to the recipe card if you wish!

Why you’ll love this

• Easy. Slice, grill, done. No complicated prep.
• Great for gatherings. It looks impressive but takes very little effort.
• Make ahead. Grill everything in advance and reheat or serve at room temp.
• Flexible. Use whatever vegetables you have or like best.
• Works for everyone. Naturally vegetarian, gluten-free, and easy to fit into most diets.
• Leftovers are gold. Throw them into sandwiches, wraps, or a panini with a little cheese and call it a win.

Grilled vegetables are perfect at room temperature OR chilled, OR hot. Super versatile!

FAQs

Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead

• Peppers. Red, orange, yellow, green. I use all four colors because they’re so pretty. If you have to pick, go with red and yellow.
• Zucchini. Choose small to medium sized ones, they have a better flavor!
• Red Onion. Super pretty, they hold together well when grilled and taste AMAZING with the smokey flavor.
• Fresh Corn. You can cook these with or without the husk, seriously! I get a better color on mine when I take it off, but either way works
• Asparagus. Choose small, bright green asparagus, and break off the woody ends.
• Lime. We use both the juice and the zest in the dressing! If you don’t have lime, use lemon juice and zest.
• Dressing: Olive Oil, Dijon Mustard, Garlic, Tarragon, Honey, Salt & Pepper (I use kosher salt and freshly ground black pepper).

How to make this recipe

Prep the vegetables. Remove the seeds from the bell peppers, cut the red onion into thick slices, and cut the zucchini lengthwise into 3-4 slices each. Remove the husks from the corn, and cut the woody ends off the asparagus.

Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl gently to coat.

Get the grill ready. Light the coals, we use a chimney starter to accomplish this. Allow to heat.

Grill the vegetables. Cook, turning often until you get softened grilled veggies with gorgeous grill marks.

A grilling basket is a great idea if you have large grill grates and smaller cuts of vegetables.

To make a Grilled Vegetable Salad. Whisk together all dressing ingredients in a small bowl, set aside.

Cut the cooked vegetables into bite-sized pieces and shuck the corn. Add to a large salad bowl

Toss with dressing and add mozzarella balls. Serve warm, chilled or at room temp. Season with salt and pepper. Devour.

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5 from 8 votes

The Best Grilled Vegetables

Author Kylee Ayotte

Servings 8

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

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Smoky grilled vegetables are bursting with flavor! Make a grilled vegetable salad, serve alone, or refrigerate for an easy weeknight side.

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Ingredients

 

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For the Grilled Vegetables

• ▢ 4 bell peppers
• ▢ 1 red onion
• ▢ 2 zucchini
• ▢ 2 fresh corn cobs
• ▢ ½ pound asparagus

Dressing (if making Grilled Vegetable Salad)

• ▢ 2 limes (zest and juice) we use both the juice and the zest in the dressing!
• ▢ 1/3 cup olive oil extra virgin
• ▢ 1 teaspoon dijon mustard
• ▢ 1 clove garlic minced finely
• ▢ 1 teaspoon honey
• ▢ 2 tablespoons fresh tarragon minced finely
• ▢ salt and pepper

Optional

• ▢ 12 ounces mozzarella balls

Instructions

Prep the vegetables

• Remove the seeds from 4 bell peppers, cut 1 red onion into thick slices, and cut 2 zucchini lengthwise into 3-4 slices each. Remove the husks from 2 fresh corn cobs, and cut the woody ends off ½ pound asparagus.
• Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl gently to coat.

Get the grill ready

• Light the coals, we use a chimney starter to accomplish this. Allow to heat.

Grill the vegetables

• Cook, turning often until you get softened grilled veggies with gorgeous grill marks.
• Cut the cooked vegetables into bite-sized pieces, and shuck the corn. Add to a large salad bowl

To make a Grilled Vegetable Salad

• Whisk together 2 limes (zest and juice), 1/3 cup olive oil, 1 teaspoon dijon mustard, 1 clove garlic, 1 teaspoon honey, 2 tablespoons fresh tarragon, salt and pepperand in a small bowl, set aside.
• Toss with dressing and add 12 ounces mozzarella balls.
• Serve warm, chilled or at room temp.
• Devour.

Notes

SWITCHING IT UP

Parmesan, goat cheese and blue cheese are both awesome in this.

No tarragon? Use basil, or cilantro – both of these herbs will hold up well in this salad.

If you can’t find limes, use lemons!

Add cherry tomatoes to the last few minutes of grilling – they add a delicious bit of moisture to the salad.

Yellow squash is also awesome in this!

GOT LEFTOVERS?

Add them to a panini grilled with a little cheese. YES!!!

⭐️ Don’t Forget! I love to hear how this turned out for you! Share your thoughts by leaving a review and rating below.

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Nutrition

Calories: 261kcal | Carbohydrates: 13g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 49mg | Potassium: 405mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2236IU | Vitamin C: 89mg | Calcium: 179mg | Iron: 1mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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Did you make this recipe?

Make sure to follow @kyleecooks on Instagram for more and tag me #kyleecooks so I can see!

Update: This recipe was originally published in 2019. It was republished with updated photos in June of 2022

About Kylee Ayotte

I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee