Kalyn's Kitchen

World’s Easiest Grilled Vegetables

World’s Easiest Grilled Vegetables are the easy grilled vegetables I make  all summer long and this post will show you How to Cook Vegetables on the Grill! 

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World's Easiest Grilled Vegetables close-up photo of grilled vegetables

Grilling season has arrived, and I couldn’t be happier about it! A few years ago I shared this ultra-simple recipe for World’s Easiest 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!

Marinating the veggies in a purchased vinaigrette is the simple trick that makes these vegetables a wow, and I think the choice of dressing is pretty important. If you’re a low-carb eater or someone who’s 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 prefer dressing that’s more oily than creamy when I’m using it as a marinade; I use Newman’s Own Original Recipe Olive Oil and Vinegar Dressing for this recipe, which is one reason it’s always in my fridge.

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 have! And check the recipe for other vegetables combinations you can cook using this method.

I use a Grill Pan for Grill 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. You want to cut the vegetables in same-size pieces, not quite 2 inches in size.

How to Make World's Easiest Grilled Vegetables process shots collage

How to Make World’s Easiest Grilled Vegetables:

(Scroll down for complete recipe including nutritional information.)

  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, then let them marinate in the fridge for 4-6 hours (or longer) before you cook them. I always use Newman’s Own Original Recipe Olive Oil and Vinegar Dressing (affiliate link).
  3. 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.
  4. Have your grill pre-heated to medium-high before you start to cook the vegetables, with the grill pan sitting on the grill grates.
  5. Then put veggies into the hot pan and spread them around so as many as possible are touching the surface of the pan.
  6. Start to cook the veggies with the lid closed on the grill.
  7. 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.
  8. I like it when these easy grilled vegetables get a little charred, but you might prefer yours a little less well-done.
  9. Season with a little salt and fresh-ground black pepper and enjoy!

Other Vegetable Combinations I like for Grilling:

  • 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

How to Make World's Easiest Grilled Vegetables square thumbnail photo

More Tasty Grilled Vegetables:

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta, and Herbs from Kalyn’s Kitchen
Grilled Vegetables with Piment d’ Espelette Sauce from The Perfect Pantry
Grilled Asparagus with Parmesan from Kalyn’s Kitchen
Grilled Summer Vegetable Salad from Cookin’ Canuck

World’s Easiest Grilled Vegetables

World’s Easiest Grilled Vegetables

Yield 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

These are the ultra-easy grilled vegetables I make over and over all summer long.


  • 2 medium zucchinis
  • 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 rarely add herbs)
  • salt and fresh ground black pepper to season vegetables after grilling


  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.


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 have leftover grilled vegetables, they’re best reheated for a few minutes in a very hot frying pan.

Recipe created by Kalyn.

Nutrition Information:



Serving Size:


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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These easy grilled vegetables vegetables are a wonderful side dish for the South Beach Diet or other low-carb eating plans. Look for a dressing not more than 2-3 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 more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    64 Comments on “World’s Easiest Grilled Vegetables”

  1. Maddy I haven't really noticed that it's taking longer in the basket. I would be careful not to fill it too full, and are you preheating the basket before you put the veggies in? That would speed it up a lot.

  2. For me it's always a trade off – the convenience of the basket and serving v how much longer it seems to take.

  3. You can definitely cook this same assortment of vegetables on a baking sheet in the oven. They will be roasted instead of grilled and probably won't get quite as brown, but will still be delicious. I'd use high heat, maybe 400 or 425F.

  4. I have a silly question: I don't own a grill nor a grill basket thingy, so, can I do this on a cookie sheet in the oven?? I hope you can answer this, thanks!

  5. We have two of these barbecue woks as well, Kalyn – like your copper coloured one but ours are black enamel. Like you, we love them and use them often.

    Not long ago, we grilled very lightly olive-oiled asparagus spears and then drizzled them with ginger and garlic that had been caramelized in olive oil on the stove. (We could have put the ginger and garlic in with the asparagus but didn't want any of it to get lost dropping through the holes.)

    Michele, we clean our barbecue wok by hand with a nylon bristle brush. I usually leave it to soak in warm soapy water to help loosen anything that has burned on. I scrub really tough burned on food with baking soda.

  6. Michelle, do you spray it with non-stick spray before you use it? I use the kind that's made for high heat and it helps so things don't stick to the pan so much. I have washed mine in the dishwasher, but I don't have any tips other than that.

  7. Any tricks for cleaning these grill pans? I've tried using the flat kind for fish or meat, and oiling them befor cooking, and they seem impossible to clean. I don't mind discoloration, just want them useable!

  8. One of our fave dishes whether on the grill or under the broiler! I'm wondering if there's a veggie we haven't roasted. This sounds so good right now. I'm starving!

  9. I can't remember where I came across your site, but I visit almost daily. I started on a modified south beach diet last year and have lost 60 lbs! I often visit to look for recipe Ideas. I love the grilled vegetables. Thanks to your recommendation… I have several new grilling pans and plan to cook out a lot this year (with veggies).

  10. I can't wait for our farmer's markets to carry more vegetables (they just opened two weeks ago) so I can grill some up.

  11. Now I need a grilling basket! Looking on amazon right now 🙂

  12. I'm drooling at the thought of grilled hearts of palm!

  13. I am ashamed to admit that our grill has been used only 3 times this summer. It’s a charcoal grill, and I just never think ahead enough to get it pre-heated. The last time I grilled, the grill somehow went out, all of a sudden, and I can’t figure out what went wrong. The coals were hot, I put the lid on and opened the vents for circulation, and then all of a sudden it went cold. Had to finish the salmon in the oven.

    On the upside, forget the meat, I think some of the best things to do on the grill are vegetables. One of our favorites is grilled hearts of palm, and also whole Japanese eggplants, grilled until black on the outside and soft and creamy on the inside.

  14. Deanna, that's great! So glad the vegetables were a hit.

  15. Some of tonight's comments:
    "When 'grilled veggies' are on a restaurant menu, THIS is how they're supposed to taste!"
    "There's bell peppers and zucchini in this?! I wouldn't have been scared of them my whole life if they had been served to me like this before!"

    There wasn't even the tiniest scrap of onion left! Thank you so much for sharing, Kalyn! I've just started learning how to grill and made this with your Cuban Flank Steak tonight. Definitely a hit!

  16. I promise you, this could not be easier!

  17. We love grilling veggies — and this does sound like the easiest way to do it!

  18. Looks like a great pan! And grilled vegetables make a perfect side to any grilled meat without messing up the kitchen.

  19. Maria, me too!

  20. Grilled veggies are my absolute favorite!