(ads will not print)
Easy Grilled Vegetables
This post may contain affiliate links. Please see our privacy policy for details.
Perfectly crisp-tender easy grilled vegetables to elevate any main dish! Served with a tangy, garlicky basil sauce you’ll want on everything!
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 so perfectly. 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!
(ads will not print)