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These easy Grilled Vegetables make the perfect summer side dish! Simple, colorful, and packed with flavor. With just 10 minutes of prep and a quick cook time, this recipe is perfect for busy weeknights or weekend barbecues. A vibrant mix of zucchini, bell peppers, onions, broccolini, asparagus, and cherry tomatoes is tossed in seasoned oil and grilled for the perfect summer side.
Try this next: For more summer grilling ideas, check out my Grilled Corn on the Cob or Grilled Chicken Kabobs.
Why I Love This Recipe
- Just 25-30 minutes from start to finish!
- A rainbow of vegetables makes it visually stunning.
- Great hot, at room temperature, or cold.
- Pairs well with grilled meats or as part of a mezze platter!
RECIPE WALK-THROUGH
How To Make Grilled Vegetables
See the recipe card below for full, detailed instructions
Before You Begin
Get all of your ingredients and tools prepped and ready. It makes the whole process go much faster!
Ingredients
- Cherry tomatoes on the vine: Handle gently to avoid them falling off during prep.
- Olive oil: Adds rich flavor, but avocado, vegetable, or canola oil are good high-heat alternatives.
- Fresh thyme: Gives a bright, herbal note that complements the smoky grilled flavor.
How to Grill Vegetables
Preheat the grill to medium-high heat or set up charcoal for direct grilling.
Make the seasoned oil by whisking together olive oil, garlic, thyme, salt, pepper, and smoked paprika.
Toss the vegetables on a large rimmed baking sheet with the seasoned oil, turning gently to coat.
Grill the vegetables: Start with zucchini, bell peppers, and red onion for 5-7 minutes. Then add broccolini, asparagus, and tomatoes and grill for another 5-10 minutes until tender and slightly charred.
Serve hot, at room temp, or cold.
Frequently Asked Questions
Can I make these vegetables in the oven instead of grilling?
Yes, roast them in a 425°F oven on a sheet pan for 20-25 minutes, turning halfway through.
Can I make them ahead of time?
Absolutely! These grilled vegetables taste great at room temperature or chilled, making them ideal for prep-ahead meals.
What if I don’t have fresh thyme?
Dried thyme works too; use about ¾ teaspoon instead of the fresh.
How do I prevent the vegetables from sticking to the grill?
Make sure the grill is hot and well-oiled. Also, oiling the vegetables before grilling helps prevent sticking.
Serving Suggestions
Serve these grilled vegetables alongside grilled chicken, ribs, or steak. They also shine in a mezze spread with hummus, dips, grilled bread, cheeses, and olives.
Depending on what you have on hand, swap in eggplant, yellow squash, carrots, green onions, or corn on the cob. For an extra flavor boost, grill some lemon halves and squeeze over the top before serving.
Storage Tips
The Best Way to Store Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months. Thawed vegetables may lose their crispness, but they work well in soups, casseroles, or pasta sauces.
Recipe Tips
- Double the oil mixture and set half aside with a splash of lemon juice or white wine vinegar for a quick vinaigrette.
- Grill vegetables in stages based on their cooking time.
- Don’t overcrowd the grill to ensure even cooking and charring.
- Use a grill basket for smaller or more delicate vegetables to prevent them from falling through the grates.
More Grilled Recipes
Grilled Vegetables
Ingredients
- 3 Small zucchini cut on a bias into 1” thick rings
- 2 Bell peppers yellow, red or orange, cheeks cut off
- 2 Large red onion quartered lengthwise into wedges
- ½ pound Broccolini trimmed
- ½ pound Asparagus spears trimmed
- Cherry tomatoes on vine
For the oil
- ¼ cups Olive oil
- 3 cloves Garlic minced
- 2 teaspoons Fresh thyme leaves
- 1 ½ teaspoons Kosher salt
- 1 teaspoon Black pepper
- ½ teaspoon Smoked paprika
Instructions
- Preheat your grill to medium – high heat, or ready your charcoal and set it up for direct grilling over a low bed of coals.
- In a small bowl whisk together the ingredients for the oil until well combined.
- Place the vegetables on a large rimmed baking sheet, keeping them separated. Drizzle the vegetables with the seasoned oil mixture and gently turn to coat the vegetables, being extra careful with the tomatoes so that they don’t fall off of the vine.
- Let the vegetables marinate while the grill finishes heating. Once the grill is hot, add the zucchini, bell peppers and red onion and grill for 5-7 minutes, turning occasionally. After 5-7 minutes add the asparagus spears, broccolini and tomatoes to the grill and cook for another 5-10 minutes, or until all of the vegetables are tender to your liking and beginning to char. Remove the vegetables to a platter as they become done.
- Serve vegetables hot, room temperature or cold. Great as a side dish or for a mezze platter.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
