Easy Grilled Vegetables

Easy Grilled Vegetables are the side dish I make all summer and this post has everything you need to know about How to Grill Vegetables! And when you want an easy side dish for something cooked on the grill, these grilled vegetables are the perfect idea!

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Grilling season has arrived, and I couldn’t be happier about it! A few years ago I shared this ultra-simple recipe for Easy Grilled Vegetables, and this has become the easy grilled vegetable side dish I make all summer long.

And I’ve already picked some zucchini from my garden and made it this year with fresh garden zucchini, which only makes it better! This grilled vegetable recipe will show you everything you need to know about how to grill vegetables!

I’m featuring this recipe for Friday Favorites today to remind you about it, and if you’re trying to eat plenty of vegetables I hope you’ll enjoy this easy recipe for grilled vegetables as much as I do! The photos in this post show the zucchini, sweet onion, and red bell pepper I use most often, but check below for other vegetables you can cook using this easy method for grilling vegetables.

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

• zucchini
• sweet onion
• red bell pepper
• Newman’s Own Classic Oil and Vinegar Dressing (affiliate link), or other low-sugar Italian Salad Dressing
• dried herbs such as thyme, oregano, ground fennel, or dried basil (optional; I don’t always add herbs)
• salt and fresh ground black pepper to season vegetables after grilling

I marinate vegetables before grilling to add flavor:

Marinating the veggies in a purchased vinaigrette is the simple trick that makes my grilled vegetables absolutely a wow, and I think the choice of dressing is pretty important. If you’re trying to avoid sugar, be sure to choose a dressing with not more than 2 grams of sugar per serving. That won’t be hard to find, but you also need to choose a dressing with oil as the first ingredient. I nearly always use Newman’s Own Classic Olive Oil and Vinegar Dressing for this recipe, which is one reason it’s always in my fridge, but use any low-sugar vinaigrette dressing that you like the flavor of.

I use a Grill Pan for cooking the Easy Grilled Vegetables:

I cook these easy grilled vegetables in a grilling pan with holes (affiliate link) that sits on top of the grill grates. There are endless variations for vegetables you can cook in a pan like this, but most often I use this combination of zucchini, sweet onions, and red bell pepper.

How big should you cut the pieces for the Easy Grilled Vegetables?

You want to cut the vegetables in same-size pieces, not quite 2 inches in size for the basic combination of vegetables I’m showing in this recipe. Some vegetables like zucchini and peppers are also good grilled in strips if you prefer that presentation.

Want more ideas for amazing grilled vegetables?

If you’re a big fan of cooking vegetables on the grill you might want to check out my round-ups for Low-Carb and Keto Grilled Vegetable Recipes or Low-Carb and Keto Grilled Zucchini Recipes. I’ve also got a great collection of 35 Amazing Low-Carb and Keto Grilling Recipes to keep you happily grilling all summer long!

How to Make Easy Grilled Vegetables:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Cut up whatever veggies you’re choosing into same-size pieces.
2. Put the cut-up veggies into a small Zip-loc bag (or a plastic container with a snap-tight lid) and pour over just enough Italian salad dressing to coat the veggies. I always use Newman’s Own Classic Oil and Vinegar Dressing (affiliate link).
3. Let the vegetables marinate in the fridge for 4-6 hours (or longer) before you cook them. 
4. Be sure to drain the vegetables before you dump them into the grill pan or the oil in the dressing will flame up on the grill.
5. Have your grill pre-heated to medium-high before you start to cook the vegetables, with the grill pan sitting on the grill grates.
6. Then put veggies into the hot pan and spread them around so as many as possible are touching the surface of the pan.
7. Start to cook the veggies with the lid closed on the grill.
8. I give my veggies a stir about every 5 minutes, and cook them 15-20 minutes, depending on what type of vegetables I’m using.
9. I like it when these easy grilled vegetables get a little charred, but you might prefer yours a little less well-done.
10. Season with a little salt and fresh-ground black pepper and enjoy!

Other Combinations I like for Grilled Veggies:

• Zucchini, Yellow Squash, Sweet Onions
• Sugar Snap Peas, Red Bell Pepper, Sweet Onions
• Sugar Snap Peas, Par-boiled Carrots, Sweet Onion (boil the carrots for 2-3 minutes and drain before you marinate)
• Sweet Potato, Zucchini, Sweet Onion (marinate sweet potato separately and cook it about 5 minutes before adding other vegetables to the pan)
• Asparagus, Red Bell Pepper, Sweet Onion (cut asparagus into fairly short pieces, cut on the diagonal)
• Eggplant, Zucchini, Red Bell Pepper
• Eggplant, Red Bell Pepper, Sweet Onion

More Tasty Grilled Vegetable Recipes:

• Grilled Eggplant with Feta and Herbs
• Grilled Asparagus with Parmesan
• Easy Grilled Greek Zucchini
• Grilled Mushrooms
• How to Grill Zucchini

Continue to Content

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Yield: 4 servings

Easy Grilled Vegetables

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 4 hours

Total Time 4 hours 30 minutes

I love cooking on the grill and these are the easy grilled vegetables I make over and over all summer long. And even if you're not experienced with grilling, this post can teach you everything you need to know about how to grill vegetables!

Ingredients

• 2 medium zucchini
• 1 large sweet onion
• 1 large red bell pepper
• 1/2 cup Italian Salad Dressing (see notes)
• pinch of dried herbs such as thyme, oregano, ground fennel, or dried basil (optional; I often don't add herbs)
• salt and fresh ground black pepper to season vegetables after grilling

Instructions

1. Cut ends off the zucchini, then cut in half lengthwise and cut into slices not quite 2 inches thick.
2. Peel onion, cut off ends, cut in half, then break apart into individual layers and cut each one into same-size pieces.
3. Cut red bell pepper in half, cut out seeds and stem, and cut into pieces the same size as the onion and zucchini.
4. Put the vegetables into Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade.
5. Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you’re at work.)
6. When you’re ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. (You can only hold your hand there for a few seconds at that heat.)
7. Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This is very important to prevent flare-ups when you add the vegetables to the grill pan.)
8. When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan.
9. Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides.
10. Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges. (I don’t mind if mine get a bit charred, but keep an eye on them if you’d like them less browned.)
11. Serve hot, with salt and fresh ground pepper to season.

Notes

I like Newman's Own Classic Oil and Vinegar Dressing (affiliate link) for marinating the vegetables; be sure to use a low-sugar dressing with oil as the first ingredient if you choose a different brand.

If you have leftover grilled vegetables, I think they taste best reheated for a few minutes in a very hot frying pan.

Recipe created by Kalyn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 146Total Fat 7gSaturated Fat 1gUnsaturated Fat 5gCholesterol 0mgSodium 467mgCarbohydrates 9.4gFiber 4gSugar 12gProtein 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy grilled vegetables are a wonderful side dish for any low-carb eating plan as well as for any phase of the original South Beach Diet. Look for a dressing not more than 2 grams of sugar per serving if you’re making this for South Beach or a low-carb diet. With approved salad dressing, this combination of grilled vegetables would also be Paleo.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
I first started making grilled vegetables with this method many years ago, and this recipe for Easy Grilled Vegetables was first posted in 2011! It was last updated with more information in 2023.

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