Easy Grilled Vegetables Recipe
A perfect side for summer cookouts, grilled vegetables are super easy to prepare and pair well with grilled meat and seafood, toasted pita bread, and a yogurt or herb spread.
Take advantage of sales on red, yellow, and orange sweet bell peppers and eggplant at Safeway and make some grilled veggies this summer!
Grilled vegetables are a perfect side dish for summer entertaining. They are delicious and can be added as a topping to grilled meat and seafood or turned into a delicious grilled veggie pasta salad or a pesto grilled veggie sandwich.
Every time I host a summer cookout, I always have a platter of grilled veggies as a side dish. Even if we are just doing burgers and hot dogs – grilled veggies are a perfect accompaniment for grilled food.
Especially if you have any vegan or vegetarian guests, they will appreciate the grilled veggies as a meal option. Smoky, charred, and delicious, grilling veggies bring out a sweet almost caramelized flavor in the veggies that you don’t get when they are raw.
Not to mention grilled veggies are also incredibly healthy to eat and help you get your daily vegetable servings.
Related: How to Perfectly Grill Vegetables and 5 Easy Grilled Veggie Recipes
Easy Grilled Vegetables Platter Ingredients
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 zucchini, thinly sliced
- 1 yellow squash thinly sliced
- 1 eggplant, thinly sliced
- 1 red onion, thinly sliced
- 1 lb. of asparagus, ends trimmed
- 1 – 2 tablespoons extra virgin olive oil
- 1 – 2 tablespoons of your favorite spice blend (like Kinders Blend, or McCormick Grill Mates Montreal Spice Blend)
- 1 teaspoon dried oregano
Alternatively – if you want to use your own seasoning blend, I would recommend 2 teaspoons salt, 1 teaspoon black pepper, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano). Mix together then sprinkle onto the veggies before grilling.
Add these items to your Safeway shopping list for grocery delivery or pickup, here or by clicking the buy now button below.
How to Grill Veggies
Preheat the grill to high heat.
Slice the peppers into large pieces rather than strips so they do not fall through the grates. If you want slices – use foil or a grill basket to grill the veggies.
Slice the onion into 1/2 inch round pieces.
Use a mandoline to slice the zucchini and yellow squash, or slice thin with a sharp knife lengthwise.
Drizzle or brush the vegetables with olive oil and season with your choice of seasoning blend on both sides.
Place the vegetables on the grill and reduce the heat to medium-high. The high heat will help with the initial char and grill marks, but you don’t want to cook them on high heat for too long as they will burn.
Grill the vegetables for 5 minutes on one side, then flip and cook for an additional 5 minutes on the other side. Flip again and cook for another 5 minutes. Grilled vegetables take about 15 minutes to cook to achieve proper texture and maximum flavor.
If using foil or a grill basket, flip the vegetables with a long grill spatula 2 – 3 times over a 15-minute interval to allow proper caramelization on each side.
Plate and enjoy the vegetables with your favorite dipping sauce or dressing. I serve mine with a homemade tzatziki sauce, pesto, homemade roasted red pepper hummus or a caramelized onion dip in toasted pita bread.
I’ve also served grilled veggies with pesto on a toasted ciabatta bread as a sandwich. See below for how to assemble the grilled veggie sandwich.
Ingredients
- 1 red bell pepper
- 1 yellow or orange bell pepper
- 1 zucchini thinly sliced
- 1 yellow squash thinly sliced
- 1 eggplant thinly sliced
- 1 red onion thinly sliced
- 1 lb. of asparagus ends trimmed
- 1 - 2 tablespoons extra virgin olive oil
- 1 - 2 tablespoons of your favorite spice blend like Kinders Blend, or McCormick Grill Mates Montreal Spice Blend
- 1 teaspoon dried oregano
Instructions
- Preheat the grill to high heat.
- Slice the peppers into large pieces rather than strips so they do not fall through the grates. If you want slices - use foil or a grill basket to grill the veggies.
- Slice the onion into 1/2 inch round pieces.
- Use a mandoline to slice the zucchini and yellow squash, or slice thin with a sharp knife lengthwise.
- Drizzle or brush the vegetables with olive oil and season with your choice of seasoning blend on both sides.
- Place the vegetables on the grill and reduce the heat to medium-high. The high heat will help with the initial char and grill marks, but you don't want to cook them on high heat for too long as they will burn.
- Grill the vegetables for 5 minutes on one side, then flip and cook for an additional 5 minutes on the other side. Flip again and cook for another 5 minutes. Grilled vegetables take about 15 minutes to cook to achieve proper texture and maximum flavor.
- If using foil or a grill basket, flip the vegetables with a long grill spatula 2 - 3 times over a 15-minute interval to allow proper caramelization on each side.
Notes
What to Serve with Grilled Vegetables?
Grilled vegetables are a perfect side dish for grilled meat and seafood.
Grilled Vegetable Pasta Salad Featuring New Signature SELECT Lemon Infused Avocado Oil
Greek Chicken Gyros Recipe With Tzaziki Sauce
Grilled Steak Gyros With Lemon Herb Greek Yogurt Sauce
What to Make With Grilled Vegetables?
I like to eat the grilled veggies on their own, and sometimes turn into a Pesto Caprese and Grilled Veggie Sandwich. Toast the ciabatta bread, then spread a layer of prepared pesto on each half. Top with slices of fresh mozzarella cheese, grilled bell peppers, grilled zucchini, grilled onions, grilled eggplant and fresh basil.
Here are some additional ideas for using up grilled vegetables.
Grilled Eggplant With Romesco, Basil & Feta Cheese
Grilled Vegetable Lasagna
Grilled Veggie Quesadillas
Grilled Vegetable Mousaka
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