Grilled Vegetables

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Learn how to grill vegetables with this easy guide featuring chef tips, the best vegetables for grilling, seasoning ideas, and a simple grilled vegetable recipe packed with fresh summer flavor.

Prep Time20

Cook Time10

Total Time30

Course: Side Dish

Cuisine: Amercian

Keyword: Grilled Vegetables

Servings:

Calories: 136kcal

Equipment

Ingredients

8 oz Mushrooms
1 Red onion
2 Bell peppers
1 bunch Aspargus
2 ears Corn husk removed
1 Eggplant
1 cup Cherry tomato
8 oz Snap peas
3 Garlic cloves
3 Tbsp Olive oil
2 tbsp Lemon zest
2 tbsp Thyme chopped
2 tbsp Rosemary chopped
Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat (about 400–425°F). Clean the grates and lightly oil them to prevent sticking.
2. In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, sea salt, and black pepper.
3. Add the mushrooms, red onion, bell peppers, asparagus, corn, eggplant, cherry tomatoes, and snap peas to the bowl. Gently toss until all the vegetables are evenly coated with the herb marinade. Let them marinate for 15–20 minutes while the grill heats.
4. Arrange the vegetables on the grill in a single layer. Use a grill basket for the mushrooms, cherry tomatoes, and snap peas if needed.
5. Grill, turning occasionally, until the vegetables are tender and lightly charred: they will take from 5-15 minutes to grill. Grill corn separately because it takes 12–15 minutes, turning every few minutes for even charring.
6. Transfer the grilled vegetables to a large serving platter. Taste and adjust the seasoning with additional salt, pepper, or a squeeze of fresh lemon juice if desired.
7. Garnish with extra fresh thyme, rosemary, chopped parsley, or basil before serving.

Nutrition