Grilled vegetables are one of my most favorite (and easiest) summer side dishes. I’m not exaggerating when I say we eat this probably 3 or more times per week during the peak of summer. There are a lot of methods, and tools, for grilling vegetables, but after years and years of grilling, I can say I think the easiest and most effective method is using a metal grill basket. Simple vegetables need very little to taste great on the grill and they’re great just as-is or topped with one of my topping options like lemon, basil and feta, fresh parmesan or a drizzle of pesto. SO many different types of veggies are great on the grill- I’m writing this recipe with my family’s favorite combo, and it just happens to be a beautiful rainbow!
Ingredients and Equipment Needed for Grilled Vegetables
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Vegetables– almost all veggies can be grilled, the trick is choosing a combo of vegetables that will cook at the same rate. I’m including my favorite combination here, which happens to be rainbow: bell peppers, yellow squash and zucchini, and onion.
- Oil – olive or avocado oil work great
- Salt and Pepper
- Stainless Steel Grill Basket (not mesh) – Such as this one.
How to Grill Vegetables
- Chop vegetables to a similar size. Tip: Don’t separate all the little onion layers, they will naturally come apart on their own, but it helps when they’re stuck together so they don’t cook too fast!
- Drizzle everything with olive oil, and sprinkle with salt and pepper. Of course you are welcome to add other spices, but I promise this is all you need for great flavor!
- Add your veggies to a preheated grill basket and gently toss occasionally until they are softened and charred.
- Eat them as-is or top them off!
Great Additions for Grilled Vegetables:
- I love a squeeze of fresh lemon and a sprinkle of crumbled feta and some fresh herbs.
- A drizzle of fresh pesto is delicious.
- This herby Chimichurri is great with vegetables
- A sprinkle of freshly grated parm
Storing and Other Tips
- Keep stored in an airtight container in the fridge for 2-3 days. They are great reheated, but honestly most of the time I eat the leftovers cold! They’re also great chopped up and added to an omlette.
Easy Grilled Vegetables
These Easy Grilled Vegetables are the perfect summer side dish, featuring a colorful mix of fresh vegetables cooked to perfection in a grill basket. Finish them with feta, fresh basil, lemon juice, or your favorite toppings for an easy and flavorful addition to any meal. I've written it with rainbow colors, but use any similar vegetables you like!
Servings
Equipment
Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow squash
- 1 medium zucchini
- 1 purple onion
- 1-1½ tablespoons olive or avocado oil
- 1½ teaspoon kosher salt
- black pepper to taste
Optional Topping
- 1 lemon
- 1-2 tablespoons crumbled feta cheese
- 1-2 tablespoons fresh chopped herbs optional
Instructions
- Preheat grill to medium heat. Place grill basket on grill.
- Cut all vegetables in similar sized pieces. Do not separate onion pieces entirely, it's okay if some of them are stuck together. Place all veggies in a bowl.
- Drizzle olive oil over vegetables and sprinkle with salt and pepper. Toss until everything is lightly coated and glistening.
- If your grill basket is brand new, you might want to brush it lightly with oil after it's hot to prevent sticking. When grill basket is hot, drop prepared vegetables into basket. Use the basket like you would a saute pan and use stainless steel tongs or spatula to toss vegetables.
- If vegetables are charring too fast, use tongs to slide basket over to indirect heat. If they're cooking too slow, close the lid to trap heat. Continue cooking until vegetables are tender and have a nice char to them.
- Very carefully transfer finished vegetables to a serving dish. You can scoop them out of the grill basket, or use potholders to pick up the basket and pour them out.
- Season with additional salt and pepper if needed. Eat plain, or if desired, top with a little squeeze of lemon juice, basil and feta. Other options are a drizzle of pesto or chimichurri, or a sprinkling of freshly grated parm.
Nutrition
Calories: 59kcal, Carbohydrates: 6g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Sodium: 587mg, Potassium: 281mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1373IU, Vitamin C: 64mg, Calcium: 18mg, Iron: 0.5mg
Calories: 59kcal
Cost: $10
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Questions & Reviews
I bought this grill basket upon your recommendation a year or two ago and it has been a game changer. We love grilling vegetables now-it’s so much easier than it used to be!
Great post! Very informative content here.