There is no summer meal that cannot be improved with a pilling side of perfectly grilled vegetables! These grilled vegetables take very little preparation time, and they are the best option on the day of cleaning the refrigerator (which makes my life well lively 100x easier and makes me save money!). I perfected the grill all kinds of vegetables, including peppers, onion, zucchini, squash and mushrooms for the ultimate summer party. Each healthy bite is infused with a smoked and summer flavor, and this recipe seriously could not be easier.
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Easy recipe for grilled vegetables
Grilling vegetables to perfection takes the practice, but with this very simple and fast method, I promise you that you never serve another soggy vegetable again. The secret? The less that’s more! Get this pleasant and warm grill to get these superb grill brands. The peppers, tomatoes, zucchini, mushrooms and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little more time to obtain these caramelized edges that we all love, so they continue first.
All remains can be added to all kinds of salads, pasta salads, sandwiches, etc. I could continue all day on the virtues of grilled vegetables, but I will save you and leave my recipe easy to speak!
Grilled vegetables
- 1 zucchini ($ 1.02)
- 1 red onion ($ 0.99)
- 8 mushrooms ($ 1.04 *)
- 1 yellow squash ($ 1.10)
- 8 Mini Bell Peppers (or 2 large peppers cut in ¼S, $ 1.44)
- 6-8 cherry tomatoes (whole on vine, $ 1.66 **)
- 1 ½ Tablespoon olive oil ($ 0.33)
- 1 clove (chopped, $ 0.04)
- 1 teaspoon Steak seasoning (divided, $ 0.12)
- ½ teaspoon sugar ($ 0.01 ***)
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Cut the zucchini lengthwise lengthwise, about ¼ inch thick, using a mandolin on the thickest adjustment or a knife. Cut the red onion into thick rings, the Dusttem mushrooms and cut the yellow squash into thick discs, about ¼ inch thick. Rinse peppers and cherry tomatoes.
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Whisk olive oil, chopped garlic, seasoning of teaspoon steak and sugar in a bowl together.
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Brush the mixture of olive oil on the vegetables.
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Add the onions to the grill while preheating to 400 degrees. Add all the other vegetables to the grill and grill for 4 minutes, until you get distinct grill marks.
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Flip and toast for 3 to 4 minutes or until the vegetables are made to your taste. I like my grilled vegetables still have a bite, so I take care not to covered them! Onions can cook a little longer and become pleasant and sweet when they cook a little (and also help to flavor the grill for other vegetables!))
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Sprinkle on the remaining seasoning of ½ teaspoon of steak and (optional) serve with our chemichurri.
See how we calculate the recipe costs here.
**You can use any tomato instead of cherry tomatoes on the vineyardBut I recommend leaving them. The exterior will have a beautiful color, and the interior will be hot and tasty. They can burst a little but will mainly remain intact if you are soft with them.
***A little sugar Help vegetables caramelize And get them Beautiful brands of grill.
Portion: 1portionCalories: 67kcalCarbohydrates: 9gProtein: 2gFat: 3gSodium: 10MGFiber: 3g
Read our full nutritional warning here.
How to make grilled vegetables photos step by step
Prepare the vegetables: Rinse all your vegetables under cold water, excluding the onion. Dry them before cutting.
Using a knife or a mandolin slicer on the thickest adjustment, cut 1 zucchini lengthwise, about ¼ inch thick and remove the two ends. Remove the dry skin of 1 red onion and cut it into thick rings. Then remove the rod from 8 whole mushrooms and cut 1 yellow squash into ¼ inch thick discs. The 8 mini peppers must be left whole and cherry tomatoes 6-8 must always be attached to the vine.
Make the seasoning mixture: In a small bowl, whisk 1½ tsp.
Season the vegetables: Brush the olive oil marinade on your vegetables, covering all sides.
Grill the onions first: Add the onion slices for your grill because it preheats at 400 ° F.
Add the other vegetables: Once the grill is completely heated, turn over the onions and place the remaining vegetables on the grill. Grill the vegetables for about 4 minutes until you get separate grill marks.
Turn over the vegetables and grill them for 3 to 4 minutes or until they are cooked to your liking. I like my grilled vegetables still have a bite, so I pay attention not to too much covered! I like onions to cook the longest because they become pleasant and sweet when they cook (and they help flavor the grill for other vegetables!).
When the vegetables are cooked to your liking, sprinkle on the seasoning remaining with ½ teaspoon of steak and (((optional) Serve with our chemichurri.
No summer barbecue is complete without a generous portion of these easy grilled vegetables!
- My rule for cooking vegetables using any technique is always: the less it is more! If you think they have finished, remove them. There is nothing wrong with a little crunch. It is always preferred to an overly cooked and soggy vegetable. Seriously, don’t stress on an accompaniment dish when you have a fun barbecue in the background!
- Please don’t boil any of the vegetables in this recipe before grilling! You will have a huge mess on your hands. Believe me, the high heat of the grill cooked them quickly and evenly without the need for a pre-cons. I suggest that denser vegetables more dense such as potatoes or carrots because they need more time to cook. But for the vegetables of this recipe, toasting them directly is the way to follow.
- Do you want to use the oven? Try our recipe for roasted summer vegetables and save it when you have the grill to light!
Serving suggestions for grilled vegetables
I couldn’t help but make a big bowl of our chemichurri sauce to serve with this recipe for grilled vegetables. It is tangy and goes perfectly with the smoked flavors of vegetables. Add grilled chicken and beans cooked in the cook’s oven, and you have an easy summer dinner! These vegetables are also perfect for mixing through a summer pasta salad.
Storage instructions
This toasted vegetable recipe is ideal for doing in advance. Once cooled, keep them in an airtight container in the refrigerator for 3-4 days. I like to add them cold to salads or sandwiches, but you can also reheat them in a saucepan or on the grill for a few minutes until they are heated.
Favorite profitable grill
When I was looking for a grill to use in the Budget bytes Cuisine, I wanted one that was easy to find, easy to install, easy to clean and that I was not missing my charcoal grill. I went with the Ninja Sizzle Smokeless Grill after considering some different who would be widely available at Walmart, Target and Amazon. We were super satisfied with it in the Budget byts Budget.
The cheapest grill option I found was a single and small camping coal grill. It is also a great option if you want to grill outside, get this smoky grill flavor and you don’t mind keeping charcoal at hand.
Our recipe for grilled vegetables was initially published on 07/15/24. He was retest, reworked and republished to be better than ever 7/5/25.
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