Grilled Vegetables Recipes: 15 Easy Sides That Steal the Show

Grilled vegetables often play second fiddle to the main protein. They're an afterthought, hastily thrown on the grill at the last minute, then served plain and uninspired. But properly grilled vegetables can absolutely steal the show—smoky, caramelized, and bursting with flavor that makes people ask for seconds.

The difference between sad, mushy grilled vegetables and restaurant-quality sides comes down to technique, timing, and simple seasonings. These 15 recipes prove that vegetables deserve star treatment on your grill.

Whether you're looking for simple weeknight sides or impressive dishes for entertaining, these grilled vegetable recipes deliver big flavor with minimal effort.

The Science of Perfect Grilled Vegetables

Why Grilling Transforms Vegetables

Caramelization: High heat converts natural sugars into complex, sweet flavors and creates appealing char marks.

Smoky Flavor: Direct exposure to fire and smoke adds depth impossible to achieve indoors.

Texture: Grilling creates crispy exteriors while maintaining tender interiors.

Nutrient Retention: Quick cooking preserves more vitamins than boiling.

The Three Rules of Grilled Vegetables

1. Cut to Proper Size Large enough not to fall through grates, uniform for even cooking.

2. Use Enough Oil Prevents sticking, aids heat transfer, enhances flavor.

3. Don't Overcrowd Space allows heat circulation and prevents steaming.

For more grilling basics, see our easy grilling recipes guide.

Essential Equipment

Must-Haves:

• Long-handled tongs
• Grill basket or grill pan (for small pieces)
• Basting brush
• Large bowl for tossing

Nice-to-Have:

• Skewers (metal or soaked wooden)
• Vegetable clips
• Grill mat

You Don't Need:

• Special vegetable grilling tools
• Expensive seasonings
• Complicated equipment

Vegetable Grilling Guide

Preparation Times and Temperatures

High Heat (Medium-High):

• Asparagus: 5-7 minutes
• Bell peppers: 8-10 minutes
• Mushrooms: 8-10 minutes
• Tomatoes: 6-8 minutes
• Zucchini: 6-8 minutes

Medium Heat:

• Corn: 10-12 minutes (turn frequently)
• Eggplant: 10-12 minutes
• Onions: 10-15 minutes
• Portobello caps: 10-12 minutes
• Potatoes: 15-20 minutes (par-cook first)

How to Tell When Done: Vegetables should be tender when pierced, with visible char marks and caramelization.

Recipe 1: Basic Grilled Vegetable Medley

The foundation recipe for grilling success.

Serves: 6 | Time: 20 minutes | Cost: $10

Vegetables:

• 2 zucchini, sliced lengthwise
• 2 yellow squash, sliced lengthwise
• 2 bell peppers, quartered
• 1 red onion, sliced into thick rings

Seasoning:

• 3 tablespoons olive oil
• 2 teaspoons Italian seasoning
• Salt and pepper

Instructions:

1. Brush vegetables with olive oil.
2. Season with Italian seasoning, salt, and pepper.
3. Grill over medium-high heat, flipping once:
   • Zucchini/squash: 6-8 minutes total
   • Peppers: 8-10 minutes total
   • Onions: 10-12 minutes total
4. Remove when tender and charred.

Serving: Arrange on platter, drizzle with balsamic glaze.

Variation: Switch up herbs—try rosemary, thyme, or oregano.

Recipe 2: Balsamic Grilled Vegetables

Sweet, tangy, and restaurant-worthy.

Serves: 6 | Time: 25 minutes | Cost: $12

Ingredients:

• Assorted vegetables (zucchini, eggplant, peppers, mushrooms)
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 tablespoon honey
• Fresh basil
• Salt and pepper

Instructions:

1. Whisk oil, vinegar, garlic, honey, salt, and pepper.
2. Toss vegetables in marinade for 15 minutes.
3. Grill vegetables over medium-high heat until tender.
4. Brush with remaining marinade while grilling.
5. Top with fresh basil before serving.

Make-Ahead: Marinate up to 2 hours in advance.

Recipe 3: Grilled Corn on the Cob (Three Ways)

Summer's essential grilled vegetable.

Serves: 8 | Time: 15 minutes | Cost: $4

Method 1: In Husks

1. Peel back husks (don't remove), remove silk.
2. Pull husks back over corn, soak in water 30 minutes.
3. Grill over medium heat 15-20 minutes, turning frequently.

Method 2: Naked

1. Shuck corn completely.
2. Brush with butter and season.
3. Grill over medium-high heat 10-12 minutes, turning frequently.

Method 3: Foil-Wrapped

1. Shuck corn, brush with butter, season.
2. Wrap in foil.
3. Grill over medium heat 15-20 minutes.

Toppings:

• Classic: Butter, salt, pepper
• Mexican: Mayo, cotija cheese, chili powder, lime
• Italian: Parmesan, basil, garlic butter

Recipe 4: Grilled Asparagus with Lemon

Elegant and effortless.

Serves: 6 | Time: 10 minutes | Cost: $6

Ingredients:

• 2 lbs asparagus, trimmed
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• Salt and pepper
• Parmesan cheese (optional)

Instructions:

1. Toss asparagus with oil, lemon zest, garlic, salt, and pepper.
2. Grill over high heat 5-7 minutes, rolling occasionally.
3. Remove when tender-crisp and lightly charred.
4. Squeeze lemon juice over hot asparagus.
5. Top with Parmesan if using.

Tip: Grill perpendicular to grates to prevent falling through.

Recipe 5: Portobello Mushroom Steaks

Meaty, satisfying, and vegetarian-friendly.

Serves: 4 | Time: 15 minutes | Cost: $8

Ingredients:

• 4 large portobello mushroom caps
• 1/4 cup olive oil
• 3 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme
• Salt and pepper

Instructions:

1. Remove stems from mushrooms, scrape out gills with spoon.
2. Mix oil, vinegar, garlic, thyme, salt, and pepper.
3. Brush both sides of mushrooms with marinade.
4. Grill gill-side down first, 5 minutes.
5. Flip and grill 5 more minutes until tender.

Serving: Serve as burger alternative or slice over salads.

For more vegetarian ideas, see our cheap vegetarian meals guide.

Recipe 6: Grilled Eggplant Rounds

Smoky, tender, and versatile.

Serves: 6 | Time: 20 minutes | Cost: $5

Ingredients:

• 2 large eggplants, sliced 1/2-inch thick
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Fresh herbs (basil, oregano)
• Salt and pepper

Instructions:

1. Salt eggplant slices, let sit 15 minutes (draws out moisture).
2. Pat dry with paper towels.
3. Mix oil, vinegar, garlic, herbs.
4. Brush eggplant with mixture.
5. Grill over medium heat 5-6 minutes per side.

Variation: Stack with tomato and mozzarella for grilled eggplant Parmesan.

Recipe 7: Grilled Potato Wedges

Crispy outside, fluffy inside.

Serves: 6 | Time: 30 minutes | Cost: $4

Ingredients:

• 4 large russet potatoes
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Fresh rosemary
• Salt and pepper

Instructions:

1. Cut potatoes into wedges.
2. Parboil in salted water 8-10 minutes until slightly tender.
3. Drain and dry thoroughly.
4. Toss with oil and seasonings.
5. Grill over medium heat 15-20 minutes, turning frequently.

Why Parboil: Ensures tender interior while exterior gets crispy.

Serving: Great with aioli or sour cream dipping sauce.

Recipe 8: Grilled Cabbage Wedges

Unexpected and delicious.

Serves: 6 | Time: 20 minutes | Cost: $3

Ingredients:

• 1 head green cabbage, cut into 6 wedges (keep core intact)
• 3 tablespoons olive oil
• 2 tablespoons butter, melted
• 2 cloves garlic, minced
• Salt and pepper
• Lemon wedges

Instructions:

1. Brush cabbage wedges with oil mixture.
2. Season with salt and pepper.
3. Grill over medium heat 8-10 minutes per side.
4. Core should be tender, edges charred.
5. Serve with lemon wedges.

Budget Champion: One cabbage costs $2-3 and serves 6.

Recipe 9: Grilled Romaine Hearts

Transform salad into a grilled side.

Serves: 4 | Time: 8 minutes | Cost: $4

Ingredients:

• 2 romaine hearts, halved lengthwise
• 2 tablespoons olive oil
• Salt and pepper
• Parmesan cheese
• Caesar dressing or balsamic glaze

Instructions:

1. Brush cut sides of romaine with oil.
2. Season with salt and pepper.
3. Grill cut-side down over high heat 2-3 minutes.
4. Flip and grill 1-2 minutes more.
5. Top with Parmesan and dressing.

Wow Factor: Grilled lettuce surprises and impresses guests.

Recipe 10: Mediterranean Vegetable Skewers

Colorful, easy to eat, perfect for parties.

Serves: 8 | Time: 25 minutes | Cost: $12

Ingredients:

• Cherry tomatoes
• Zucchini chunks
• Red onion chunks
• Bell pepper chunks
• Mushrooms
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• Salt and pepper
• Metal or soaked wooden skewers

Instructions:

1. Cut vegetables into similar-sized pieces.
2. Thread onto skewers, alternating types.
3. Mix oil, lemon juice, oregano, salt, and pepper.
4. Brush skewers with mixture.
5. Grill over medium-high heat 10-12 minutes, turning occasionally.

Party-Perfect: Easy to serve and eat.

For more party ideas, see our summer appetizers guide.

Recipe 11: Grilled Sweet Potato Rounds

Sweet, smoky, and nutritious.

Serves: 6 | Time: 25 minutes | Cost: $5

Ingredients:

• 3 large sweet potatoes, sliced 1/2-inch thick
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• Salt and pepper

Instructions:

1. Parboil sweet potato rounds 5 minutes.
2. Drain and pat dry.
3. Toss with oil and seasonings.
4. Grill over medium heat 5-6 minutes per side.

Sweet & Savory: Paprika and cinnamon create perfect balance.

Recipe 12: Grilled Cauliflower Steaks

Trendy, impressive, and delicious.

Serves: 4 | Time: 20 minutes | Cost: $6

Ingredients:

• 1 large head cauliflower
• 1/4 cup olive oil
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• Salt and pepper
• Fresh cilantro

Instructions:

1. Cut cauliflower into 1-inch thick "steaks" from center.
2. Brush with oil and season.
3. Grill over medium heat 8-10 minutes per side.
4. Should be tender and charred.
5. Top with fresh cilantro.

Use the Scraps: Grill florets that fall off in grill basket.

Recipe 13: Grilled Brussels Sprouts

For Brussels sprouts converts and skeptics alike.

Serves: 6 | Time: 15 minutes | Cost: $6

Ingredients:

• 1.5 lbs Brussels sprouts, halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper
• Parmesan cheese

Instructions:

1. Toss Brussels sprouts with oil, vinegar, garlic, salt, and pepper.
2. Thread onto skewers or use grill basket.
3. Grill over medium-high heat 10-12 minutes, turning occasionally.
4. Should be tender and charred.
5. Top with Parmesan.

Game-Changer: Grilling converts Brussels sprouts haters.

Recipe 14: Grilled Tomatoes

Simple summer perfection.

Serves: 6 | Time: 10 minutes | Cost: $6

For Cherry Tomatoes:

• Thread on skewers
• Brush with oil and season
• Grill 6-8 minutes until blistered

For Large Tomatoes:

• Halve, brush with oil and season
• Grill cut-side down 5-6 minutes
• Top with fresh herbs and Parmesan

Peak Season: Best with summer tomatoes at their prime.

Recipe 15: Grilled Veggie Packet

No-fuss, no-mess method.

Serves: 4 | Time: 20 minutes | Cost: $8

Ingredients:

• Mixed vegetables (zucchini, peppers, onions, mushrooms)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Fresh herbs
• Salt and pepper
• Aluminum foil

Instructions:

1. Cut vegetables into similar-sized pieces.
2. Divide among 4 foil sheets.
3. Top each with butter, garlic, herbs, salt, and pepper.
4. Seal packets tightly.
5. Grill over medium heat 15-20 minutes.

Benefits: Vegetables steam in their own juices, easy cleanup.

Advanced Techniques

Marinades vs. Simple Seasoning

When to Marinate (15 minutes to 2 hours):

• Dense vegetables (eggplant, mushrooms)
• When you want bold flavors
• When preparing ahead

When to Use Simple Seasoning:

• Quick-cooking vegetables
• When highlighting natural flavors
• Last-minute grilling

Preventing Sticking

The Steps:

1. Clean grates thoroughly with wire brush
2. Preheat grill completely
3. Oil the grates, not the vegetables (prevents flare-ups)
4. Don't move vegetables too soon—they release when ready

Using Grill Baskets

Best For:

• Small pieces (cherry tomatoes, Brussels sprouts)
• Cut vegetables that might fall through grates
• Mixed vegetable medleys

How to Use:

1. Preheat basket on grill
2. Add vegetables in single layer
3. Shake occasionally for even cooking

Serving Suggestions

As Side Dishes:

• Pair with grilled meats
• Serve with grain bowls
• Add to pasta dishes

As Main Courses:

• Serve over quinoa or rice
• Stuff into pitas or wraps
• Top pizzas

For Meal Prep:

• Grill large batches
• Store in refrigerator 3-4 days
• Reheat or serve cold in salads

For meal prep ideas, see our meal prep for beginners guide.

Budget Tips

Choose Seasonal Vegetables: Summer: Zucchini, peppers, tomatoes, corn (cheapest) Fall: Eggplant, Brussels sprouts Year-round: Onions, cabbage, potatoes

Buy in Bulk: Large zucchini, whole cabbages, bags of potatoes save money.

Use What's on Sale: Plan recipes around weekly produce sales.

Reduce Waste: Grill vegetable scraps and odds-and-ends together.

Storage and Reheating

Storage:

• Refrigerate in airtight containers
• Keeps 3-4 days
• Don't sauce until reheating

Reheating:

• Best: Back on grill briefly
• Good: Oven at 400°F for 5-7 minutes
• Okay: Microwave (loses some texture)

Serving Cold: Many grilled vegetables taste great chilled in salads or grain bowls.

Common Mistakes to Avoid

Mistake 1: Cutting Too Small Small pieces fall through grates and cook unevenly.

Mistake 2: Not Using Enough Oil Vegetables stick and dry out.

Mistake 3: Overcrowding Prevents proper caramelization and causes steaming.

Mistake 4: Walking Away Vegetables cook quickly and can burn fast.

Mistake 5: Underseasoning Vegetables need generous seasoning for big flavor.

Conclusion

Grilled vegetables deserve to be more than an afterthought. These 15 recipes prove that simple produce, high heat, and basic seasonings create sides impressive enough to be the star of any meal.

The key is choosing the right vegetables, cutting them properly, seasoning generously, and giving them the attention they deserve on the grill. Once you master these basics, you'll find yourself reaching for vegetables as often as you reach for meat.

Start with one or two recipes that appeal to you this week. Notice how grilling transforms everyday vegetables into something special. Before long, you'll have a full rotation of grilled vegetable recipes that make summer eating exciting and delicious.

Fire up that grill and give vegetables the spotlight they deserve. Your taste buds (and your health) will thank you.