Easy Grilled Vegetables

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Easy Grilled Vegetables take center stage for grilling season. This is one of my all-time favorite of a vegetable recipe because so many different vegetables can be grilled. An easy marinade is used after the vegetables are grilled and adds tons of extra flavor.

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When my sister offered to bring grilled vegetables to dinner recently, we both thought she was bringing a nice side to accompany the grilled meats, the homemade talami bread, the hummus. Only part of that statement was true: her platter of vegetables meant to be a perfect side dish was so dazzling to behold that we wanted it smack in the middle of the table as our main course, with all of its smoky flavors. Every other offering paled in comparison.

Poor Peggy took some heat for taking her cooking times at the grill…we were hungry! But she promised that keeping the grill at medium would yield the best vegetables with just the right amount of char without going overboard, and a melt-in-your-mouth grilled veggie softness. The vegetables are wonderful on their own simply with salt, pepper, and a drizzle of olive oil. I’m taking the flavor one step further with a lemony, minty vinaigrette. OHHHH! This is one to make lots of, jar, and keep at the ready for every salad of the summer. This is a vegetable marinade but used after grilling vegetables rather than before.

Easy Grilled Vegetables


This is an idea list–use any fresh vegetables you love, many of your favorite veggies will work! 

Asparagus. The color, shape, and flavor of asparagus make it a favorite and the centerpiece of the platter. Fiber-packed asparagus also adds crunch and immune-boosting antioxidants.

Baby Bell Peppers. Try to find a variety pack to showcase multiple colors on your vegetable platter. These don’t need to be cut–they look beautiful and taste great grilled whole.

Globe Eggplant. These large, dark purple eggplants are easy to find at your local supermarket.

Large Button Mushrooms. Mushrooms are so delicious yet nutritious, making them a lovely addition to vegetable platters like this one.

Yellow Squash. Gives the vegetable platter a nice pop of color and a rich source of B-vitamins like folate and riboflavin. 

Zucchini. Grilled zucchini is finger-licking good and makes a fine addition to this vegetable platter.

​Onion. Red onion, sweet onions, and even green onions are excellent grilled.

Cherry Tomatoes. These are best because they can be grilled whole. Select large cherry tomatoes or Campari tomatoes, which are slightly larger. If they’re any smaller, a grilling basket can be used to keep them from falling through the top of the grill grates.

Green Beans. They’re hearty enough to stand up to the grill, but like cherry tomatoes, take care that these don’t fall through the grates. 

Brussels sprouts are excellent on the grill. Keep them whole!

Cabbage. Cut cabbage in quarters and place them cut-side-down on the grill.

Marinade for grilled vegetables.

Well, I’m calling this a marinade but it is used after grilling, as a vinaigrette.

Fresh Mint. So refreshing. Fresh spearmint is available in bunches at farmers’ markets and in many grocery stores. Or your own yard! Other fresh herbs are wonderful too, especially cilantro and basil.

Extra Virgin Olive Oil (EVOO). A pantry staple that we use to add flavor the veggies and as a base for the dressing in this recipe.

Garlic. Because, well, garlic! Fresh garlic takes the vinaigrette next level. If that’s too strong for your taste, sub granulated garlic powder.

Lemon Juice. The tangy yet sweet citrus flavor of lemon brightens everything it touches, including grilled vegetables.

How do you make grilled vegetables?

Step 1. Heat an outdoor gas grill pr charcoal grill over medium-high heat. Rub the grates lightly with a neutral oil such as canola or safflower.

Step 2. Place the vegetables on a large tray or a couple of sheet pans. Keep each vegetable type separate. Generously drizzle them with extra virgin olive oil. Use a brush to coat evenly with the oil. Sprinkle with salt (optional).

Step 3. Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid down and open to check and turn the vegetables throughout. The vegetables each cook for varying lengths of time; look for softness when squeezed with grill tongs and a bit of charring.

Step 4. In a blender or small prep food processor, blend the olive oil, lemon juice, salt, pepper, garlic clove, and mint leaves until a thick dressing with a little body forms. Be sure to taste your vinaigrette and adjust as you see fit.

Step 5. Arrange your grilled vegetables on a large platter, keeping each type of vegetable together.

Step 6. Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately.

What veggies are good to BBQ?

Use any of your favorite vegetables you find that you love in season. Hearty vegetables make the best grilled vegetables, including zucchini, carrots, peppers, mushrooms, eggplant, sweet potatoes, asparagus. This platter is also a great way to use any leftover vegetables you may have in the fridge from previous meals.

Should You Soak Veggies Before Grilling

Vegetables can be soaked in water for 10 minutes before grilling to plump them up and prevent them from drying out. But this is not a necessary step and for some vegetables doesn’t make much if any difference at all.

Marinade for Grilled Vegetables

I prefer to give the vegetables a quick soak in marinade, or in this case, dressing or vinaigrette, after grilling. Before grilling, the best way to moisten the veggies is to simply coat the vegetables with olive oil and dust with a little salt and pepper.

Are grilled vegetables healthy?

​Vegetables are certainly packed with nutrition, and grilling them is one of the best things you can do with them, because grilling involves minimal oil. 

What to serve with them

This grilled vegetable platter makes a fantastic addition to a buffet spread for celebrations, barbecues, family gatherings, and other special events. It may also be served as a family-style side with a protein-packed entrée. Grilled meats such as Chicken Shawarma or Shish Tawook are excellent here. Favorite sides to pair are Creamy Yogurt Cucumber Salad, Lebanese Potato Salad or Roasted New Potatoes with Mint. Lebanese Vermicelli Rice is a natural here.

More Veggie Recipes

Grilled vegetable platter on a blue tablecloth
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5 from 7 votes

Easy Grilled Vegetables Recipe

This showstopper of a grilled vegetable platter belongs on every table! Use whole and large pieces of vegetables to make prep simple and quick. The vinaigrette finishes the grilled vegetable platter with another layer of mouthwatering flavor.
Prep: 15 minutes
Cook: 15 minutes
Servings: 8


For the vegetables:

  • 2 tablespoons neutral oil, such as canola or safflower
  • 1 globe eggplant, sliced in ½-inch thick rounds
  • 10 baby bell peppers, whole
  • 2 zucchinis, sliced on the diagonal crosswise in ½-inch pieces
  • 1 bunch asparagus, thicker variety if available
  • 1 pound large button mushrooms
  • 2 large sweet onions, cut in 1/2 inch slices
  • 1 pound Campari or Roma tomatoes
  • 3 tablespoons extra virgin olive oil

For the vinaigrette:

  • 3 cloves garlic, peeled
  • 3/4 cup extra virgin olive oil
  • Juice of 2 lemons
  • 1 teaspoon kosher salt
  • Few grinds black pepper
  • 20 fresh mint leaves plus more, chopped, for finishing
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  • Heat the grill to medium high. Coat the grates lightly with a neutral oil such as canola or safflower.
  • Place the vegetables on a large tray or sheetpan. Keep each vegetable type together. Brush the vegetables generously with extra virgin olive oil. Sprinkle with salt (optional).
  • Transfer the vegetables to the heated grill and cook until tender. Keep the grill lid closed, opening to check and turn the vegetables as you go. The vegetables each cook for varied lengths of time; the asparagus and tomatoes will likely be finished before the other items, so pull them off when they are soft and slightly charred, about 10 minutes.
  • In a blender or a small prep food processor, blend the garlic, olive oil, lemon juice, salt, pepper, and mint leaves until a thick dressing forms. Taste and adjust as needed.
  • Arrange the grilled vegetables on a large platter, keeping the types together.
  • Drizzle the dressing over the vegetables and finish with chopped mint. Serve immediately, or allow the vegetables to marinate in the dressing for up to 8 hours before serving.


How To Store Grilled Vegetables

Store the grilled vegetables in the refrigerator in an air-tight container for approximately three to five days. 

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Maureen Abood
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
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  1. Carolyn Bazzi says:

    5 stars
    Hi Maureen. I love your family stories and recipes. Would roasted garlic work in the salad dressing? Thanks.

    1. Maureen Abood says:

      Thanks so much Carolyn! Roasted garlic would be delicious in this dressing, absolutely.

  2. Scott Stegman says:

    5 stars
    Tasty and beautiful side for an Easter brunch. Thanks Maureen!

    1. Maureen Abood says:

      Oh how nice Scott! Thank you!!

  3. Melissa says:

    This was SO good! I didn’t have mint in the house so used fresh basil — beautiful presentation, delicious flavor! Will be using it at a party later this month.

    1. Maureen Abood says:

      Ohhh so delicious with the basil! Thank you!