This is my favorite way to prepare vegetables for great flavor and a beautiful, colorful presentation. They can be grilled on an outdoor grill, stovetop grill pan, or under a broiler in the oven. When the weather's good I always opt for using our outdoor grill, as shown in this post.

SERVE WITH OR WITHOUT VINAIGRETTE. This recipe is so easy. I simply toss the veggies with a little olive oil, salt, and pepper, put them on the grill, and they are ready to eat in minutes. This recipe includes a fresh herb vinaigrette that can be drizzled over the veggies after they are grilled, but they are also good without any dressing at all.

SERVE HOT OR ROOM TEMPERATURE. Grilled veggies can be served hot or at room temperature, which makes them an easy side that doesn't require fretting about timing. Most often, mine are room temperature by the time they're eaten. I normally grill the veggies first and set them aside while I grill meat or fish to accompany them. I don't attempt to keep them warm while I prep the other food to ensure that they don't overcook. 

Step-by-step photos for making
Grilled Vegetables

Step 1. Assemble and prep the vegetables. Below are my favorites, but you can substitute whatever you like and have on hand. Other good options are eggplant, broccoli, cauliflower, green beans, and yellow squash. Here, I'm using:

• asparagus
• cremini mushrooms (baby bellas)
• zucchini
• red, yellow, and orange bell peppers
• green onions (scallions)

Cut the veggies into uniform sizes for even grilling.

• Some of these mushrooms where big, so I halved or quartered them to be about the same size as the smaller mushrooms.
• Slice the zucchini in half lengthwise and then into wedges.
• Remove the stem and seeds of the bell peppers, and cut each one into 4 or 5 pieces.
• Snap the tough ends off of the asparagus.
• Cut the root ends off of the green onions and trim the green tops.

view on Amazon:  my go-to, everyday knife

Step 2. Make the vinaigrette (optional). The grilled vegetables are good with or without the vinaigrette--your choice. I make them both ways. If I have the herbs on hand, I prefer to elevate the flavor of the veggies with a drizzle of this tasty vinaigrette.

• Ingredients: olive oil, balsamic vinegar, garlic, fresh herbs (parsley, rosemary, basil)
• Mince the garlic with a knife or garlic press
• Chop the herbs
• Whisk everything together in a small bowl

Step 3. Arrange the vegetables on a large baking sheet, drizzle them with olive oil, and sprinkle with salt and freshly ground pepper. Use your hands to toss each group of vegetables to coat them evenly.

view on Amazon:  my half-sheet (13x18) pan

Step 4. To avoid vegetables falling through the grill grates, use 1 or 2 grill pans or baskets. Place them on top of the grill and pre-heat on medium-high heat. My grill is large enough to use 2 grill pans at once as pictured here.

view on Amazon:   grill pan

Step 5. Grill the vegetables in a single layer in batches. (You don't need to grease the pans to avoid sticking since the veggies are coated with olive oil.) Use tongs to turn them over when they are lightly charred; removed them from the grill when they are just tender. Transfer cooked veggies to a platter as they come off the grill. In my first batch, I grilled the zucchini, peppers, and mushrooms.

view on Amazon:  long grill tongs

In my second batch, I grilled the scallions and asparagus. Keep an eye on the scallions--they brown quickly, especially the green ends. 

Step 6. Arrange the grilled veggies on a platter and drizzle them with the herb vinaigrette (if desired). 

These vegetables are so flavorful, plus their colors and textures look gorgeous on the table.

view on Amazon:   white serving platters

SERVE these veggies paired with virtually any meat or seafood. One of our favorite ways to eat them is in rice bowls. Below is a rice bowl with these grilled veggies and hoisin pork kebabs over a bed of Golden Rice. I also like them with Spicy Shrimp Skewers, Pesto Grilled Shrimp, or Thai Grilled Chicken. Yum!  If you do meal prep for the week, these veggies make a great addition.

Make it a Yummy day!

Monica

Print recipe Pin recipe on Pinterest

Grilled Vegetables with Herb Vinaigrette

By Monica              Servings: 6 servings

Ingredients

• 2-3 red, yellow, or orange bell peppers, seeded and quartered
• 2 zucchini, cut lengthwise into wedges
• 12 baby bella (cremini) mushrooms
• 1 lb. asparagus
• 12 green onions (scallions), roots cut off, green ends trimmed
• 2 tablespoons olive oil
• salt and pepper
• FOR VINAIGRETTE (optional):
• 1 tablespoon olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 clove garlic, minced
• 1 teaspoon chopped fresh Italian parsley
• 1 teaspoon chopped fresh basil leaves
• 1 teaspoon chopped fresh rosemary leaves

Directions

Arrange vegetables on large baking sheet and drizzle with olive oil. Season with salt and pepper. Use hands or tongs to toss each group of vegetables to coat evenly.

Place grill pan(s) or basket(s) on outdoor grill grates; heat grill to medium-high. Grill vegetables in single layer in batches, turning when they are lightly charred and removing from grill when they are just tender. Zucchini, red peppers, and mushrooms should be tender in 6 to 8 minutes. The asparagus will vary depending on thickness, 4 to 6 minutes. Green onions char more quickly in approx. 4 min., so keep an eye on them. As vegetables are finished grilling, transfer them to a large platter.

VINAIGRETTE: Using a fork or small whisk, stir vinaigrette ingredients in small bowl. Drizzle over grilled vegetables. (NOTE: Grilled vegetables may also be served without the vinaigrette drizzle or with the vinaigrette served on the side.)

SERVE grilled vegetables warm or at room temperature.

VEGETABLE SUBSTITUTIONS: Other vegetables that are good for grilling may be used in this recipe. Try green beans, yellow squash, broccoli, cauliflower or eggplant.

FOR INDOOR COOKING: Vegetables may be cooked on a stove-top grill pan or under the oven broiler.

Adapted from a recipe by Giada De Laurentils.

Print recipe Pin recipe on Pinterest