Grilled Vegetables Recipe

Best Easy Grilled Vegetables | foodiecrush.com

Grilled Vegetables Recipe

Veggies like zucchini, bell pepper, onions, asparagus, and mushrooms become sweet and savory when cooked on the grill. With just a brush of olive oil and sprinkling of salt and pepper, this cooking method is simple and lets the vegetables natural goodness shine through.

Course Side Dish

Cuisine American

Keyword vegetables

Prep Time 30

Servings

Calories 162kcal

Ingredients

2 portabello mushrooms
1 eggplant
1 zucchini
1 yellow squash
1 onion
1 bunch thick asparagus
1 red bell pepper
2 tablespoons extra virgin olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper

Instructions

Prepare the grill with clean grates and preheat to medium heat, 350°F to 450°F.
Trim the ends of the eggplant, zucchini, yellow squash and onion and cut into ⅓" to ½" slices. Seed the red bell pepper and cut into quarters. Trim the ends of the asparagus.
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.
Serve warm or at room temperature.

Notes

Grill Times:

Artichokes: Boil first for 10-12 minutes then quarter and grill 4-6 minutes
Asparagus: 6-8 minutes
Bell pepper: Whole for 10-12 minutes; halved for 8-10 minutes
Carrot: Boil first for 4-6 minutes, then grill 3-5 minutes
Corn: 15-20 minutes in husk
Eggplant: 5-7 minutes (thicker slices will take longer)
Portabello mushroom: 8-10 minutes
Onion: sliced 8-10 minutes; halved 35-40 minutes
Green onion: 3-4 minutes
Tomato: 6-8 minutes halved
Zucchini: 5-7 minutes

If I missed a veggie, just leave a comment below so I know to add it to the list!

Nutrition