Grilled Vegetables Basket Recipe

I’m sharing my Step-By-Step guide on How to Grill Vegetables in a Grill Basket, as well as my favorite recipe for grilled vegetables, because I love grilled vegetables just as much as you do. Living in California, I grill vegetables year-round; I just switch up the variety of vegetables depending on the season. Some of my favorite vegetables to grill include eggplants, summer squash, onions, and peppers.

The great thing about grill baskets is that they can hold a lot of vegetables and allow heat to penetrate through the grids to allow for browning, yet none of my favorite vegetables fall through the cracks of the grill or stick to the grill. And you can simply shake it or toss with tongs to keep turning the vegetables, which means you don’t have to keep turning the grill. I now have a couple different types of grill baskets.

Using a grill basket is similar to a foil pack, but tends to be even easier.
  1. Preheat your grill to medium or medium-high heat, which is about 375 to 400 degrees F on a gas grill. …
  2. Marinate your veggies or season them with olive oil, salt & pepper. …
  3. Add your vegetables directly to your grill basket and close the lid.

How to Make Grilled Vegetables ~ Cave Tools Vegetable Grill Basket ~ Amy Learns to Cook

Grilled Vegetables 🔗

These Grilled Vegetables are a delicious medley of 7 vegetables in a balsamic marinade that make for the perfect (and ultimate!) side dish.

Prep: 15min

Total: 105min

Serving Size: 1 serving

Nutrition Facts: calories 811 kcal, Carbohydrate 37 g, Protein 9 g, Fat 74 g, Saturated Fat 10 g, Sodium 78 mg, Fiber 11 g, Sugar 13 g, servingSize 1 serving


  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 small yellow bell pepper (cut into 1 inch pieces)
  • 1 small orange bell pepper (cut into 1 inch pieces)
  • 1 small red bell pepper (cut into 1 inch pieces)
  • ½ cup zucchini (cut into 1/2 inch rounds)
  • ½ cup yellow squash (cut into rings)
  • ½ cup red onion (optional) (cut into 1 inch pieces )
  • ⅓ cup olive oil
  • 3 Tablespoons balsamic vinegar
  • 1 teaspoons black pepper
  • 1 teaspoons salt
  • 2 teaspoons Italian seasoning
  • 2 cloves minced garlic
  • 2 oz Parmesan cheese (shredded)


  1. Put all cut vegetables in a zip top bag or a glass container.
  2. In a small bowl, combine all ingredients for the balsamic marinate and whisk together.
  3. Add the marinade to the bag or glass container, and gently toss to evenly distribute the marinade over the vegetables.
  4. Place the marinating vegetables in the refrigerator and allow them to marinate for 30-40 minutes.
  5. Preheat your grill to 400-425 degrees F for direct heat grilling.
  6. Transfer your vegetables from the marinade to a vegetable grill basket (if you don't have a basket, you can grill these directly on the grates, just be cautious and watch that they don't fall through the grates).
  7. Place the vegetables in the grill basket on the grill, close the lid, and cook for for 20-25 minutes, stirring occasionally. Grill the vegetables until they are cooked to your desired doneness. If you like your veggies crunchy, pull them off after 10 minutes, if you like them softer, leave them on for longer.
  8. You can serve these hot, but you can also refrigerate these and eat cold. They're an awesome way to meal prep or have veggies in lunchboxes.


Should I use a grill basket for vegetables?

Both grill woks and hinged baskets are excellent for cooking vegetables, particularly those that are thin or small and may fall through the grill grate, such as sliced onions, mushrooms, broccoli florets, and scallions.

What vegetables work best 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.

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