One of our favorite grilled vegetable recipes is Balsamic Grilled Zucchini and Mushrooms, which is even simpler to make than Grilled Vegetable Skewers and only takes 10 minutes to prepare. There’s nothing quite like the sweet smell of Grilled Vegetables floating through the backyard air.
Vegetable grill baskets make it easier to grill sides like these Shrimp Fajitas so you can enjoy the smoky flavors and smaller sliced ingredients don’t fall through the grates. If you haven’t tried one yet, I think you’ll love it.
How to Make Grilled Vegetables ~ Cave Tools Vegetable Grill Basket ~ Amy Learns to Cook
Easy Grilled Vegetables 🔗
I love cooking on the grill and these are the easy grilled vegetables I make over and over all summer long. And even if you're not experienced with grilling, this post can teach you everything you need to know about how to grill vegetables!
Prep: 10min
Total: 4h30min
Serving Size: 1
Nutrition Facts: calories 146 calories, Carbohydrate 9.4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, Saturated Fat 1 grams saturated fat, servingSize 1, Sodium 467 milligrams sodium, Sugar 12 grams sugar, unSaturated Fat 5 grams unsaturated fat
Ingredients:
- 2 medium zucchini
- 1 large sweet onion
- 1 large red bell pepper
- 1/2 cup Italian Salad Dressing (see notes)
- pinch of dried herbs such as thyme, oregano, ground fennel, or dried basil (optional; I often don’t add herbs)
- salt and fresh ground black pepper to season vegetables after grilling
Instruction:
- Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick.
- Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces.
- Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini.
- Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade.
- Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you’re at work.)
- When you’re ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. (You can only hold your hand there for a few seconds at that heat.)
- Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This is very important to prevent flare-ups when you add the vegetables to the grill pan.)
- When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan.
- Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides.
- Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. (I don’t mind if mine get a bit charred, but keep an eye on them if you’d like them less browned.)
- Serve hot, with salt and fresh ground pepper to season.
FAQ
Should I use a grill basket for vegetables?
Preheat your grill to medium or medium-high heat, which is about 375 to 400 degrees F on a gas grill. Marinate your vegetables or season them with olive oil, salt, and pepper. Add your vegetables directly to your grill basket and close the lid. Using a grill basket is similar to using a foil pack, but typically is even easier.
What vegetables cook well on the grill?
Grill baskets are perfect for vegetables because they can hold a lot of them while still allowing heat to pass through the grids and brown them all without any of your favorite vegetables falling through the gaps or sticking to the grates.