Best Grilled Veggies Recipe

by

Fire up the grill for the best summer side dish that goes with any meal and learn how to make grilled vegetables.

This mix of vegetables is delicious, colorful, and the best part: they all cook at roughly the same rate. Throw them together with a quick mix of balsamic, olive oil, and a hint of rosemary, and you won’t be able to stop eating them. It’s grilling season! The grill brings a crisp char and irresistible smoky flavor to everything it touches. And don’t relegate it just to burgers or ribs.

Drizzle the vegetables with olive oil and sprinkle evenly with salt and pepper. Grill the vegetables with the lid closed until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers, onion, and mushroom; 5-7 minutes for the yellow squash, zucchini, and eggplant and asparagus.

The Best Grilled Vegetables EVER! | SAM THE COOKING GUY 4K

Easy Grilled Vegetables 🔗

Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!

Prep: 20min

Total: 30min

Ingredients:

  • 3 tablespoons olive oil
  • 1 pound asparagus (trimmed)
  • 1 pound cherry tomatoes (stemmed)
  • 8 ounces cremini mushrooms (halved)
  • 2 ears corn (each cut crosswise into 4 pieces)
  • 2 zucchini (quartered lengthwise)
  • Kosher salt and freshly ground black pepper (to taste)
  • 1/2 cup olive oil
  • 2 1/2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic (chopped)
  • 1/3 cup packed fresh basil leaves
  • 3 tablespoons packed fresh parsley leaves
  • Kosher salt and freshly ground black pepper (to taste)

Instruction:

  1. Preheat grill to medium heat.
  2. To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
  3. Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
  4. Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
  5. Serve immediately with basil garlic sauce.

FAQ

Which vegetable is most suitable for grilling?

Beets, grilled beets, grilled carrots, grilled carrots, grilled fava beans, grilled sweet potatoes, grilled fava beans, and 10 Shockingly Grill-Friendly VegetablesBeets, grilled beets, grilled carrots, grilled carrots, grilled fava beans, grilled favas, and grilled sweet potatoes.

Do you put olive oil on veggies before grilling?

Unlike meat, vegetables are better marinated AFTER cooking because they absorb flavor so much more effectively when they’re hot. Tastes like homemade antipasto. The best grilled vegetables are charred on the BBQ or roasted in the oven, then marinated in a lovely lemony herb garlic dressing.

What vegetables can you throw on the grill?

Oil helps seasonings, like salt and pepper, stick better, too, so brush or toss vegetables with a little olive oil, coconut oil, or butter to prevent them from drying out and sticking to the grill. You can also use a marinade or salad dressing for additional flavor and moisture.

Leave a Comment