Easy Grilled Vegetables
Whether you’re planning a casual backyard barbecue, a quick weeknight dinner, or a side dish for a fancy meal, grilled vegetables fit in perfectly.
Equipment
- Grill or Grill Pan
- Tongs
- Mixing Bowl
- Brush or spoon
- Knife and Cutting Board
- Serving Platter or Bowl
Ingredients
Vegetables
- 2 medium zucchinis sliced lengthwise into ¼-inch strips
- 1 red bell pepper cut into large chunks
- 1 yellow bell pepper cut into large chunks
- 1 medium eggplant sliced into ½-inch rounds
- 1 cup button mushrooms whole or halved
- 1 bunch asparagus trimmed
Marinade & Seasoning
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Juice of ½ lemon
Instructions
Step 1: Prepare the Vegetables
- Wash all the vegetables thoroughly.
- Slice the zucchinis lengthwise into about ¼-inch thick strips. This helps them cook evenly without falling apart.
- Cut the bell peppers into large chunks—about 2-inch pieces work well for grilling.
- Slice the eggplant into ½-inch thick rounds so they hold together on the grill.
- Trim the woody ends off the asparagus and leave the mushrooms whole or halved if large.
- Arrange all the veggies in a large mixing bowl.
- Pro Tip: Make sure the vegetable pieces are roughly the same size so they cook evenly on the grill.
Step 2: Make the Marinade
- In a small bowl, combine the olive oil, minced garlic, dried oregano, smoked paprika, salt, pepper, and lemon juice.
- Whisk the ingredients together until well blended and fragrant.
- Pro Tip: Use fresh garlic for the best flavor and whisk continuously to evenly distribute the spices and lemon juice.
Step 3: Toss the Vegetables with Marinade
- Pour the marinade over the vegetables in the mixing bowl.
- Use a large spoon or your hands to toss everything gently until each piece is coated well.
- Let the veggies sit for 10–15 minutes to absorb the flavors before grilling.
Step 4: Preheat the Grill
- Heat your grill or grill pan to medium-high heat.
- If using a charcoal grill, wait until the coals are covered with white ash.
- Lightly oil the grill grates to prevent sticking — you can use a paper towel dipped in oil and held with tongs for this step.
Step 5: Grill the Vegetables
- Place the vegetables on the grill, spreading them out so they aren’t overcrowded.
- Grill the eggplant and zucchini strips for about 4-5 minutes per side, until tender with nice grill marks.
- Grill the bell peppers, mushrooms, and asparagus for 3-4 minutes per side, turning carefully with tongs.
- Keep a close eye on the veggies to avoid burning—flip as needed to get even cooking.
- Pro Tip: For thinner veggies like asparagus, use a grill basket or lay them perpendicular to the grill grates to prevent falling through.
Step 6: Serve and Enjoy
- Remove the grilled vegetables from the grill and transfer them to a serving platter.
- Optionally, drizzle a little extra lemon juice or a splash of olive oil over the top for added brightness.
- Serve warm as a side dish, or toss into salads, wraps, or bowls.
Notes
Nutritional Value (Per serving, estimated)
- Calories: ~130–150 kcal
- Carbohydrates: ~12g
- Protein: ~3g
- Fat: ~10g
- Fiber: ~4g
- Vitamins & Minerals: High in Vitamin C, Vitamin A, potassium, and antioxidants