Nutritious Grilled Vegetables! A colorful rainbow of vegetables are grilled over hot flames until slightly charred and perfectly tender, then they’re finished with a simple herby olive oil to add a final layer of fresh flavor. What more do you need this summer?
Grilling vegetables couldn’t be easier. There’s hardly anything to it but I recommend upgrading them with seasonings, fats or herbs like we’ve done here.
The main idea is just knowing which vegetables work well for grilling, following the simple straightforward prep method, cooking the vegetables on a preheated grill, and following the cook times directed.
Crisper vegetables will take longer to grill to a tender texture, while softer vegetables will obviously cook faster.
I also like to get a decent char on certain vegetables like the corn and peppers so put these vegetables in the areas of the grill that have hot spots (usually towards the back of the grill, or some grills like the Weber Genisis I have include a sear zone burner).
Then only put many vegetables on your grill that you can fit in a single layer. If you need to work in batches that’s just fine. You can keep them warm on a baking sheet in a 200 degree oven if needed.
This is a great option for a side to pair with pulled chicken sandwiches, turkey burgers, pan seared steak, baked chicken thighs and so much more! Or keep it vegetarian and serve the veggies over a grain boil with a dressing of your choice.
Either way you can’t go wrong here! So much fresh goodness in every bite.