These delicious grilled vegetables are perfect for enhancing any meal. A delicious garlic pickle is poured over them which enhances the wonderful taste and texture of every vegetable!
Easy Grilled Vegetable Recipe
You can never go wrong with a juicy cut of meat served with grilled vegetables at the barbecue. And why choose just one vegetable when you can have a variety of vegetables? All Best summer vegetables? With zucchini, mushrooms, asparagus, yellow squash, corn and red onions, you have a decadent selection of vegetables that not only taste good, but taste good too. For you but taste ok too!! The juicy, salty marinade really brings out the best in each of these vegetables. Once they’re grilled to a perfect char, you’re left with a tender, smoky result with just a hint of sweetness.
However, the best part of this recipe is that it is so easy to put together, but it tastes incredible! With a touch of olive oil, fresh garlic, and herbs, you’re left with a savory side that even steakhouse fanatics can’t rival. Don’t take my word for it! I know this will be a winning side dish that will keep your guests coming back for more.
Best Grilled Vegetables Ingredients
With just a few ingredients, these grilled vegetables are perfect for summer. See recipe card below for all ingredients and measurements.
- Pumpkin: sliced into thin strips.
- Mushrooms: I like to use small, brown mushrooms to add different shapes and textures to the vegetable variety.
- asparagus: a stalk.
- Squash: Yellow, sliced into thin strips.
- maize: On the cob, cut in thirds.
- Red onion: Sliced inch thick.
- Olive oil: Pulls the flavors together and helps the vegetables cook completely.
- Garlic cloves: Fresh, chopped.
- Salt and Pepper: Taste.
- crushed red pepper: Adds a hint of spice to your pickles.
- Lemon: I love to use the juice of half a lemon.
How to make Grilled Vegetables
This recipe is ideal for making a complete meal in just a few minutes. Enjoy delicious dinner with flavor even on busy weeknights!
- Add Vegetables: Toss capsicum, zucchini, mushrooms, asparagus, squash, corn and red onion in a large bowl.
- Mix Marinade Ingredients: Toss olive oil, garlic, black pepper, salt, crushed red pepper and lemon juice in a small bowl.
- Pour over vegetables: Pour over vegetables and toss.
- Preparing Grill: Preheat the grill on medium heat. Put the vegetables on the grill. You can also use the basket for the grill.
- Grill Vegetables: Cook the mushrooms, asparagus for about 3-4 minutes and the rest of the vegetables for another 5-7 minutes until they start to soften and form a nice chard.
Grilled Vegetables Quick Tips
Elevate your grilled vegetables with just a few easy tips and tricks.
- Slice ThicknessIt’s best to keep your vegetables in slices of relatively uniform thickness. This will ensure that they all cook evenly and some don’t cook faster than others.
- Vegetables too dry: Let your vegetables marinate for at least an hour so they don’t dry out when grilled. This gives oil-based marinades time to really sink into the vegetables.
- Sweetness: Roasting vegetables removes their natural sugars, so if you don’t want them to be overly sweet, you can use additional marinade or seasoning to counteract this.
- grill or stovetop: These grilled vegetables can be cooked in a skillet on a gas or charcoal grill as well as on the stove for delicious meals all year round.
- Other Vegetables: Add more variety to your veggie mix by grilling others like potatoes, sweet potatoes, carrots, and eggplant. I would avoid leafy greens as they tend to shrink when grilled.
- Flavor Enhancers: Customize and add flavor by pouring over your vegetables lemon pepper and Italian Spice. You can also add a sprinkling of Parmesan or feta as a touch of cheese.
- Save Marinade: Save the extra marinade to toss after grilling the vegetables. This gives them extra flavor.
Grilled vegetables work wonderfully as a classic barbecue side, but the best part about them is that they are so versatile, the options for what to serve with them are endless. i like to throw them stir fries For a Pop of Spicy Veggie Deliciousness, Add Them bed of pasta for texture, and in tin foil packet For juicy, ready meals. they are great too Lessons Because they not only have a gorgeous variety of colors, but taste great too. I’m excited to learn how you add these delicious vegetables to your favorite dishes!
Grilled Vegetable Storage
Allow grilled vegetables to cool completely before storing or they may become soggy. Also, try to keep your vegetables in thin layers as they will not keep well when stacked on top of each other.
- in the refrigerator: Keep vegetables either tightly wrapped in plastic wrap or in an airtight container. They will keep for 3 days.
- In the freezer: Store in an airtight container. Grilled vegetables will keep for 8-12 months in the freezer. There is no need to thaw while reheating.
- Reheat: To keep them perfectly charred on the outside and tender on the inside, I like to reheat grilled vegetables in the oven to 485 degrees Fahrenheit for 10 minutes. You can also reheat them in a skillet or in an air fryer for a few minutes at 370 degrees Fahrenheit. It’s a super easy item to make for snacks or to add to other dishes in a snap.
Toss capsicum, zucchini, mushrooms, asparagus, squash, corn and red onion in a large bowl.
To make Marinade:
Toss olive oil, garlic, black pepper, salt, crushed red pepper and lemon juice in a small bowl.
Pour over vegetables and toss.
Preheat the grill on medium heat. Put the vegetables on the grill. You can also use the basket for the grill.
Cook the mushrooms, asparagus for about 3-4 minutes and the rest of the vegetables for another 5-7 minutes until they start to soften and form a nice chard.
calories146kcal (7%)Carbohydrate14g (5%)protein4g (8%)fat10g (15%)Saturated fat1g (5%)polyunsaturated fat1gmonounsaturated fat7gtrans fat1gsodium114mg (5%)potassium587mg (17%)fiber3g (12%)sugar7g (8%)Vitamin A388IU (8%)vitamin C28mg (34%)calcium31mg (3%)iron1mg (6%)
All nutritional information is based on third party calculations and is an estimate only. The nutritional value and nutritional value of each recipe will vary based on the brands you use, the measuring methods, and portion sizes per household.