Smoky grilled vegetables are bursting with flavor! Make into a grilled vegetable salad, serve alone, or simply keep them in the refrigerator for an easy meal prepped dinner.
This is an easy and spectacular side that you can make ahead!
Update: This recipe was originally published in 2019. It was republished with updated photos in June of 2022
Hi! Today I’m sharing with you one of my best and favorite sides to make for parties and celebrations. We grill year-round, because we can, and also – we love the smoky wood-fired flavor that grilling our food gives us.
Everyone can be outside, playing, drinking, having fun while you throw some veggies on the grill. You just don’t get that with slow cooker recipes or instant pot recipes, right?
Best vegetables to grill
You don’t have to do ALL the vegetables, you could just pick one or two! Grilled asparagus, grilled corn are a couple of my favorites, as well as Grilled Zucchini. I also make the best veggie kabobs in town.
Check the FAQ box for more suggestions.
Grilled Vegetable Salad Recipe
You can combine all your grilled veggies in a bowl, and then pour a homemade dressing over them to make a veggie salad, or serve them separately.
Grilled vegetables are perfect at room temperature OR chilled, OR hot. Super versatile!
Frequently Asked Questions
What vegetables are good on the grill?
Anything sturdy, like zucchini, yellow squash, asparagus, bell peppers, mushrooms, onions, corn or eggplant. Sweet potatoes and brussels sprouts also do well.
Should you marinate vegetables before grilling?
You don’t have to, but it is a very easy way to add flavor to your vegetables.
Do you need to oil the grill to grill vegetables?
You can, or you can toss your veggies with oil before placing on the grill.
Is broiling the same as grilling?
No, broiling is the process of cooking in the oven using dry heat. Grilling is outdoors (usually), and will give you a more charred flavor, as it uses direct contact heat from the grill (and you’ll get pretty grill marks)
How do I grill vegetables without a grill?
You can use the broiler on your oven, or purchase a grill pan to use on your stove top that will give you the contact heat, and the grill marks.
Can grilled vegetables be made a day ahead?
Absolutely! They reheat wonderfully, but can be eat cold just as well.
Why you’ll love this grilled vegetables recipe
This recipe is a GREAT option for a party or get-together. It’s simple, pretty and tastes amazing. I like that it’s not your typical side, and it’s great for vegetarians, gluten-free, and keto folks.
I tend to make this in bulk – grilling up lots of vegetables, making sure there’s always enough for everyone (and leftovers in a panini grilled with a little cheese never hurt anyone).
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Peppers. Red, orange, yellow, green. I use all four colors because they’re so pretty. If you have to pick, go with red and yellow.
- Zucchini. Choose small to medium sized ones, they have a better flavor!
- Red Onion. Super pretty, they hold together well when grilled and taste AMAZING with the smokey flavor.
- Fresh Corn. You can cook these with or without the husk, seriously! I get a better color on mine when I take it off, but either way works
- Asparagus. Choose small, bright green asparagus, and break off the woody ends.
- Lime. We use both the juice and the zest in the dressing! If you don’t have lime, use lemon juice and zest.
- Dressing: Olive Oil, Dijon Mustard, Garlic, Tarragon, Honey, Salt & Pepper (I use kosher salt and freshly ground black pepper).
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Prep the vegetables
Remove the seeds from the bell peppers, cut the red onion into thick slices, and cut the zucchini lengthwise into 3-4 slices each. Remove the husks from the corn, and cut the woody ends off the asparagus.
Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl gently to coat.
Get the grill ready
Light the coals, we use a chimney starter to accomplish this. Allow to heat.
Grill the vegetables
Cook, turning often until you get softened grilled veggies with gorgeous grill marks.
A grilling basket is a great idea if you have large grill grates and smaller cuts of vegetables.
To make a Grilled Vegetable Salad
Whisk together all dressing ingredients in a small bowl, set aside.
Cut the cooked vegetables into bite-sized pieces and shuck the corn. Add to a large salad bowl
Toss with dressing and add mozzarella balls.
Serve warm, chilled or at room temp. Season with salt and pepper.
Devour.
Kylee’s Notes
What to do with leftovers
Add them to a panini grilled with a little cheese. YES!!!
Substitutions/Additions
Parmesan, goat cheese and blue cheese are both awesome in this.
No tarragon? Use basil, or cilantro – both herbs will hold up well in this salad.
If you can’t find limes, use lemons!
Add cherry tomatoes to the last few minutes of grilling – they add a delicious bit of moisture to the salad.
Yellow squash is also awesome in this!
More recipes for the grill to love:
- Grilled Chicken Satay Skewers (with Peanut Sauce). Chicken tenders marinated in a homemade satay marinade threaded on skewers and grilled to perfection.
- Roasted Garlic & Black Pepper Grilled Pork Kabobs. Get your grill and thrill the whole family with these Roasted Garlic & Black Pepper Grilled Pork Kabobs – ready super-fast, you’ll be the hero of the grill!
- Grilled Zucchini with Lime. This easy recipe makes a great side dish and is super fast!
- Best Homemade Beef Burgers (5 Ingredients!). this recipe will have you skip the drive-through and head home to chow down on these instead! Super easy, only 5 ingredients!
- Grilled Teriyaki Chicken. A very easy Teriyaki Marinade that makes chicken, pork, beef, or fish so flavorful. You are going to love making and eating this recipe!
- BBQ Grilled Ribs. These are a fabulous and family-friendly treat! Make this recipe for juicy, tasty grilled ribs and you’ll be a grill-hero!
- ALL GRILLING RECIPES
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The Best Grilled Vegetables
Ingredients
For the Grilled Vegetables
- 4 bell peppers
- 2 zucchini
- 1 red onion
- 2 fresh corn
- ½ pound asparagus
Dressing (if making Grilled Vegetable Salad)
- 2 limes – we use both the juice and the zest in the dressing! ( we use both the juice and the zest in the dressing!)
- 1/3 cup olive oil (extra virgin)
- 1 teaspoon dijon mustard
- 1 clove garlic (minced finely)
- 1 teaspoon honey
- 2 tablespoons fresh tarragon (minced finely)
- salt & pepper
Optional
- 12 ounces mozzarella balls
Directions
Prep the vegetables
- Remove the seeds from the bell peppers, cut the red onion into thick slices, and cut the zucchini lengthwise into 3-4 slices each. Remove the husks from the corn, and cut the woody ends off the asparagus.
- Place everything in a large bowl, drizzle with olive oil and season with salt and black pepper. Toss the bowl gently to coat.
Get the grill ready
- Light the coals, we use a chimney starter to accomplish this. Allow to heat.
Grill the vegetables
- Cook, turning often until you get softened grilled veggies with gorgeous grill marks.
- woman holding a white platter full of grilled vegetables
To make a Grilled Vegetable Salad
- Whisk together all dressing ingredients in a small bowl, set aside.
- Cut the cooked vegetables into bite-sized pieces, and shuck the corn. Add to a large salad bowl
- Toss with dressing and add mozzarella balls.
- Serve warm, chilled or at room temp.
- Devour.
Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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