Easy Grilled Vegetables
by Chungah
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Perfectly crisp-tender easy grilled vegetables to elevate any main dish! Served with a tangy, garlicky basil sauce you’ll want on everything!
Featured Comment
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.
Why you’ll love these grilled vegetables
- The basil garlic sauce is pure gold. The basil sauce is something you’ll want on anything and everything. It’s so perfectly tangy and garlicky, complementing the different veggies incredibly well. And it comes together in just minutes in the food processor.
- The smoky, caramelized flavors. Grilling vegetables brings out the best texture and flavor, charring the exterior and caramelizing the natural sugars, yielding a rich, smoky flavor profile throughout.
- A must for picky-eaters. The caramelized veggies are naturally sweeter, pairing beautifully with the basil garlic sauce (and there’s no mushy texture of boiled veggies here!), making this an excellent option for picky eaters.
- Goes well with everything. These reliable favorites go with almost everything – any protein or any starch, whether that be steak, fish, chicken, or pasta.
vegetables that are great for grilling
- Asparagus: ends trimmed
- Cherry tomatoes: whole
- Mushrooms: whole or halved
- Corn on the cob: whole or cut into 4 pieces
- Zucchini and yellow squash: cut into spears
- Bell pepper: cut into wide planks
- Eggplant: cut into rounds
- Broccoli and cauliflower: cut into large 3- to 4-inch florets
- Red onions: cut into rings or wedges, keeping the root intact
How to grill vegetables
- Make the basil garlic sauce. Add the olive oil, vinegar, Dijon, garlic, basil, and parsley in a food processor until smooth.
- Prep the grill. Preheat the grill to medium heat and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the vegetables.
- Prep the vegetables. Cut the vegetables into uniform pieces, then toss (or brush) with olive oil, salt, and pepper.
- Grill. Cook the vegetables directly on the grill, turning occasionally, until charred and tender. The asparagus, tomatoes, and mushrooms will require less time to cook through than the corn and zucchini.
- Serve. Drizzle or spoon the basil garlic sauce on top of the vegetables, and serve warm.
What to serve with grilled vegetables
Tools For This Recipe
Easy Grilled Vegetables: Frequently Asked Questions
What other vegetables can I add to the grill?
Bell peppers, eggplant, cauliflower, and broccoli would all be excellent additions.
Should I oil the vegetables or grill grates?
Toss or brush the vegetables (not the grates) with a high smoke point oil (ex. avocado oil or olive oil) to prevent sticking.
What if I don’t have a grill?
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!
How can I store leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days, reheating in the oven at 400°F until warmed through.
What can I do with the leftover vegetables?
Cut the vegetables into smaller pieces and repurpose them for pizza toppings, tacos and quesadillas, or grain bowls.
Easy Grilled Vegetables
Perfectly crisp-tender easy grilled vegetables to elevate any main dish! Served with a tangy, garlicky basil sauce you'll want on everything!
Video
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.
- 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.
For 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.
Notes
- Use sturdy vegetables. Firm, dense vegetables (ex. zucchini) are best for the grill as they can withstand high temperatures to caramelize and develop smoky, charred flavors without falling apart or turning into mush.
- Cut large. Always cut the vegetables in large, uniform pieces to prevent them from falling through the grill grates.
- Parboil root vegetables. Root vegetables such as carrots and sweet potatoes will take longer to cook through. If you plan to add these vegetables, parboil them first before adding to the grill for a quick, crispy char.
- Always brush with oil before grilling. This will prevent the vegetables from sticking to the grates, seals in moisture, and ensures even heat distribution for uniform browning and caramelization.
- Mix it up. Swap out the basil garlic sauce for pesto instead.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Delicious! The basil garlic sauce was the perfect finishing touch to the veggies and a grilled steak. I added garlic powder, onion powder and oregano to the olive oil before brushing on the raw veggies.
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!!