Learn how to make the best Grilled Vegetables. These colorful grilled veggies are a delicious summer side dish, perfect for serving with grilled chicken, steak and more. 

Grilled vegetables served on a large round platter.

Fire up the grill because these grilled vegetables are going to be on the menu all summer long! This easy grilling recipe can be used to cook almost any vegetable on either an outdoor grill or grill pan.

Along with Roasted Vegetables, these grilled vegetables are one of our favorite vegetable recipes. Cooking vegetables on the grill gives them the best flavor. It brings out their natural sweetness, and you just can’t beat those tasty grill marks.

This grilled vegetables recipe makes a big platter of colorful grilled veggies. With the tips below, you can switch up the vegetables to use your favorites. These grilled vegetables are one of the easiest summer side dishes, and you can’t beat the beautiful presentation.

The Best Grilled Vegetables

You can make grilled vegetables by cooking the veggies directly on the grill grates, in a grill basket, or on skewers like Steak Kabobs or Chicken Kabobs. You can also cook them indoors on a grill pan if you don’t have access to an outdoor grill.

For this recipe, I opted to cook the vegetables directly on the hot grill grates because it’s easy, you don’t need any special equipment, and it gives the veggies nice grill marks.

Prepped vegetables on baking sheet.

What Vegetables are Best for Grilling?

There are so many options! Here’s how to prep veggies for grilling and how long to cook them on the grill. All cook times are for medium-high heat, unless otherwise noted. Flip the vegetables over halfway through the cook time.

  • Cremini Mushrooms: Remove the stems. Grill 5-7 minutes.
  • Zucchini: Slice lengthwise into 1/4-inch thick slices. Grill 5-7 minutes.
  • Yellow Squash: Slice lengthwise into 1/4-inch thick slices. Grill 5-7 minutes.
  • Asparagus: Trim off the tough stem ends. Grill 5-7 minutes.
  • Bell Peppers: Stem, seed and quarter. Grill 10-12 minutes.
  • Red Onion: Peel and slice into 1/2-inch thick rounds. Grill 10-12 minutes.
  • Carrots: Halve lengthwise if large. Grill 10-12 minutes.
  • Portobello Mushrooms: Remove stems and gills. Grill 8-10 minutes.
  • Eggplant: Slice into 1/4 to 1/2-inch thick slices. Grill 5-7 minutes.
  • Brussels Sprouts: Trim off stem ends. Either microwave on high for 3 minutes or boil for 3 minutes, then grill over medium heat for 10-12 minutes.
  • Corn on the Cob: Soak in water for at least 15 minutes. Grill in the husks over medium heat for 15-20 minutes, turning every 5 minutes.
  • Potatoes: Chop into 1/2-inch pieces (cut baby potatoes in half). Grill in a foil pack for about 20 minutes.
  • Sweet Potatoes: Slice into 1/4-inch thick slices. Grill 15-20 minutes. 

How to Grill Vegetables

  1. Brush the vegetables with olive oil and sprinkle them with salt and pepper. Then flip them over and season the other side. I like to place the veggies on a large rimmed baking sheet during this step because it makes clean up easy, and it’s easy to bring the baking sheet out to the grill. Sliced zucchini, yellow squash, bell peppers, red onion, mushrooms, asparagus and carrots seasoned with olive oil, salt and pepper.
  2. Heat the grill to medium-high. Once hot, add the vegetables to the grill. Cook the veggies with the grill lid closed, until they’re tender. Vegetables cooking on an outdoor gas grill.
  3. Mushrooms, zucchini, yellow squash and asparagus will take 5-7 minutes on the grill, flipping over halfway through. Bell pepper, onion and carrots will take 10-12 minutes, flipping them over halfway through. 

Recipe Tips

  • Dry the vegetables well after washing them.
  • Brush the vegetables, not the grill, with olive oil. This will add flavor and keep them from sticking to the grill grates.
  • Season the veggies well. I like to use just salt and pepper to enhance the natural flavors of the vegetables, but you could also add some Italian seasoning if desired.
  • Close the grill while the vegetables cook to trap the heat inside.
  • Take each veggie off the grill as it finishes cooking. Some vegetables cook faster than others.
  • Serve your grilled vegetables with a sauce for maximum flavor. I’ve given you some delicious ideas below.

Close up of grilled zucchini, yellow squash, asparagus, mushrooms and carrots on a plate.

What to Serve with Grilled Vegetables

Tip: If you’re making grilled vegetables to go with a grilled protein and don’t have room on your grill to cook both at the same time, have the vegetables prepped and ready, cook the protein first and then let the meat rest, covered, while the veggies cook.

Storage and Reheating Instructions

Store leftover grilled vegetables in an airtight container in the refrigerator for up to 2-3 days. My favorite way to reheat them is in a skillet or grill pan on the stove. You can also place them on a baking sheet in a 375° F oven and heat until hot. I try not to reheat grilled vegetables in the microwave because I find it makes them a bit soggy.

Grilled veggies on a serving plate with lemon wedges.

More Easy Grilling Recipes

Colorful grilled vegetables (zucchini, yellow squash, carrots, bell peppers, red onion, asparagus, mushrooms) served on a large plate.

Grilled Vegetables

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Grilled Vegetables are an easy and delicious side dish, perfect for serving with your favorite summer meals! See the post above for a list of the best vegetables to grill, plus more tips for making the best grilled veggies.


  • 8 ounces cremini mushrooms, stems removed
  • 1 medium zucchini, sliced lengthwise into ¼-inch thick slices
  • 1 medium yellow squash, sliced lengthwise into ¼-inch thick slices
  • ½ pound fresh asparagus, tough ends trimmed
  • 1 red bell pepper, stemmed, seeded and quartered
  • 1 small red onion, peeled and sliced into ½-inch thick slices
  • 2 small or medium carrots, halved lengthwise if on the larger side
  • ¼ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste


  • Place the prepared vegetables on a large rimmed baking sheet. Brush with half of the olive oil and sprinkle evenly with salt and pepper. Flip vegetables over and brush with the remaining oil. Season the second side with salt and pepper.
  • Heat an outdoor grill or grill pan to medium-high heat. Once hot, add the vegetables to the grill. Grill mushrooms, zucchini, yellow squash and asparagus for 5-7 minutes, flipping over halfway through. Grill bell pepper, onion and carrots 10-12 minutes, flipping them over halfway through. Keep the lid closed on an outdoor grill while grilling. Vegetables are done when they are tender.
  • Serve vegetables warm as they are, with a squeeze of fresh lemon juice, or with a sauce such as chimichurri, tzatziki or balsamic glaze.
Calories: 191kcal, Carbohydrates: 15g, Protein: 5g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 33mg, Potassium: 825mg, Fiber: 5g, Sugar: 8g, Vitamin A: 6652IU, Vitamin C: 62mg, Calcium: 58mg, Iron: 2mg
Nutrition information is an estimate.
Cuisine: American
Course: Side Dish
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