Easy Grilled Vegetables
This post may contain affiliate links. Please see our privacy policy for details.
Perfectly crisp-tender grilled veggies served with an amazing, tangy, garlicky basil sauce. You’ll want this sauce on everything!
I’ll be honest. I’m not entirely the biggest veggie-eater.
Nope, my priorities are typically on bread, pasta, anything with cheese, more bread, and maybe more pasta.
But if they’re grilled, I will eat every single vegetable there is. Smothered, topped, drizzled with this epic basil sauce. So perfectly tangy, so perfectly garlicky.
Not like vampire-garlicky but just enough for that wonderful kick.
Tools For This Recipe
Cast iron grill pan or large cast iron skillet
Easy Grilled Vegetables: Frequently Asked Questions
Bell peppers, eggplant, cauliflower and broccoli would all be great additions.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
Easy Grilled Vegetables
Ingredients
- 3 tablespoons olive oil
- 1 pound asparagus, trimmed
- 1 pound cherry tomatoes, stemmed
- 8 ounces cremini mushrooms, halved
- 2 ears corn, each cut crosswise into 4 pieces
- 2 zucchini, quartered lengthwise
- Kosher salt and freshly ground black pepper, to taste
For the basil garlic sauce
- ½ cup olive oil
- 2 ½ tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 2 cloves garlic, chopped
- ⅓ cup packed fresh basil leaves
- 3 tablespoons packed fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat grill to medium heat.
- To make the basil garlic sauce, combine olive oil, vinegar, Dijon, garlic, basil and parsley in the bowl of a food processor until smooth and vibrant green; season with salt and pepper, to taste. Set aside.
- Brush olive oil onto the asparagus, tomatoes, mushrooms, corn and zucchini; season with salt and pepper, to taste.
- Add vegetables to grill, and cook, turning occasionally, until lightly charred all over, about 3-4 minutes for the asparagus, tomatoes and mushrooms and about 5-8 minutes for the corn and zucchini.
- Serve immediately with basil garlic sauce.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Unbelievably tasty!
Excited to try this. What can I substitute basil for, if I don’t have a plant? Thank you.
Fantastic!!!! and so easy. We ended up oven roasting them because it was too “damn” hot but they were great. Lots of fresh garden veggies to table.
This recipe turned out great in my foodie grill. I love fresh veggies but not like having to deal with them, So time-consuming. This recipe is just as good left over a well.
This looks like a great dish for Thanksgiving with a perfectly roasted turkey. I am so excited to try this, I am definitely a sucker for everything grilled and this one just made my day! P.S I’m thinking of using yellow bell peppers instead of mushrooms. Thank you for sharing!
WOW! Looks super yummy and delicious.
Amazing recipe! The sauce is very similar to chimichurri, but more tangy (I’ll keep the leftovers to put on steak this week). Before turning on the grill scrub the grates with a stiff brush, then lightly oil with a pastry brush (I used EVOO b/c that’s all I have). Obviously lay the asparagus so it doesn’t fall through the grates. Everything cooked in under 5 minutes. The second time I made it (yes, two days in a row, it was that good) I added broccoli, which took 10 minutes. The biggest surprise was the sauce on the corn – a total hit, no need for butter and salt! Thx DD!! You’ve never steered me wrong!
I can’t wait to try this recipe! I’m looking forward to more of your recipes.
Super tasty! I didn’t have all the same veggies so we improvised. We grilled corn and sliced eggplant by laying directly on the grill. We tossed cauliflower, cherry tomatoes, and broccoli in olive oil and put them in a grilling basket. Our grill is really old and must not be as powerful because our cook times were longer. The sauce is really good! My new fav and healthy summer meal 🙂
Looks super yummy and delicious.
The first time I saw this recipe it went on my “to make ASAP” list. This recipe is a winner. The basil garlic sauce is fabulous and the ingredients are in perfect balance. This recipe goes in my “keeper file”. I will be sharing your recipe with many friends. Thanks!
Can I ask what brand red wine vinegar you use? Thanks!
This sounds and looks amazing!
Looks delicious! What method did you use to actually grill the vegetables?
I have the same question
I quickly cleaned the grill (with a grill brush), then oiled it lightly (pastry brush and EVOO), then started the grill up. As soon as it lit I turned the dials down to about medium and put the veggies on (perpendicular with grill grates so asparagus doesn’t fall through). Closed the lid. If you preheat the grill for a few minutes it should help keep cooking times down. On my grill the heat is heavy in the front so it takes a few minutes with the lid closed to get the back grates hot. But doing so allows me to use the entire grate and have a large cook area. Best of luck!
It’s been a couple of months since you asked but, what I do to grill veggies to make sure they don’t fall through is this: while grill is still off I cut cut out a big piece of heavy duty aluminum foil (I get the extra long rolls from Sam’s/Costco) the same size as the grills grate. Then I take a toothpick and stab a bunch of holes in it. I spray the foil with some oil then light the grill. You can just fold up the edges of the foil with some tongs and your veggies are all safe and grilled. I do this like 3-4 times a month for fajita onions and peppers.
That is clever, thanks for the hint!!