Best Grilled Vegetables

Here’s how to make grilled vegetables! Fire up the grill for the best summer side dish that goes with any…

A Couple Cooks – Recipes worth repeating.

Here’s how to make grilled vegetables! Fire up the grill for the best summer side dish that goes with any meal.

Grilled Vegetables

It’s grilling season! The grill brings a crisp char and irresistible smoky flavor to everything it touches. And don’t relegate it just to burgers or ribs. Make your side dish at the same time with these best grilled vegetables! This mix of veggies is delicious, colorful, and the best part: they all cook at approximately the same rate. Throw them together with a quick mix of balsamic, olive oil and a hint of rosemary, and you won’t be able to stop eating them.

Ingredients for grilled vegetables

You can grill just about any vegetable. At the same time, you can’t just throw them all and hoping for the best! Some vegetables are tougher than others, like carrots and potatoes. This type of vegetable needs to be parboiled before grilling. In this mix of best grilled vegetables, we’ve picked veggies that all cook with a similar timing. Here’s what you’ll need:

  • Baby bella mushrooms
  • Green beans
  • Red and orange bell peppers
  • Zucchini
  • Yellow squash
  • Red onion

Do vegetables work with this timing? Yes! You can try small florets of broccoli, asparagus spears, or small cubes of eggplant in this mixture.

Grilled vegetables

How to grill vegetables

All you really need to know about grilled vegetables, aside from which to pair together, is the grill temperature and timing. Memorize those few things, and then make this recipe on repeat all summer! For this recipe, you don’t even need a grill basket. You can throw these veggies right onto the grates! Here are the basic steps for how to grill vegetables (or jump to the recipe below):

  • Preheat a grill to medium high heat (that’s 375 to 450 degrees Fahrenheit).
  • Chop the vegetables into bite sized pieces. You can leave the green beans whole.
  • Mix with olive oil and kosher salt. See the quantities in the recipe below.
  • Grill 14 to 17 minutes with the vegetables directly on the grates, turning every few minutes as grill marks appear.

Optional: add a quick and easy sauce!

You can eat these grilled vegetables right off the grill and they taste incredible. Even better? Mix them with a quick mix of olive oil and balsamic vinegar to heighten the flavors. All you need is 1 tablespoon of each, and it adds just the right shine and hint of brightness to the veggies. We like to add 1 clove grated garlic and ½ teaspoon fresh rosemary to really bring out the flavors.

Grilled Vegetables

Or, serve with a dipping sauce!

You can also serve grilled vegetables with a dipping sauce! Creamy sauces like aiolis, honey mustard or even Green Goddess dressing make irresistible dips. Here are a few ideas:

More grilled vegetables recipes

Didn’t find what you’re looking for? Here’s a list of master recipes of how to grill any vegetable you want to cook: on its own! Infuse sweet smokiness into bell peppers. Try sizzling, meaty portobello mushrooms. Grill up some tender asparagus to go with your salmon. Even try grilled avocado or BBQ cauliflower for a unique twist! These truly are the best grilled vegetables to make at home…ready to make an appearance as an easy side dish at your next grilled meal.

Grilled main dishes & desserts to pair

Want to accessorize with these grilled vegetables? Here are some of our top grilled dinner ideas to pair…plus some tasty grilled desserts!

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Grilled Vegetables

Best Grilled Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Here’s how to make the best grilled vegetables! It’s the perfect easy side dish for grilled dinners. 


Ingredients

  • 8 ounces baby bella mushrooms, sliced in half
  • 8 ounces green beans
  • 2 bell peppers, sliced
  • 2 small zucchini or yellow squash, cut into bite sized triangles
  • 1 medium red onion, quartered
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, grated
  • ½ teaspoon chopped fresh rosemary

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
  2. Cut the vegetables. Toss them with 2 tablespoon olive oils and 1 teaspoon kosher salt. Add the vegetables directly to the grates and cook for 14 to 17 minutes, turning every few minutes as grill marks appear. When vegetables are tender, remove them to a bowl (if any pieces start to char early, remove to a bowl while remaining cook).
  3. Meanwhile, in a small bowl mix together 1 tablespoon olive oil and ¼ teaspoon salt with the balsamic vinegar, grated garlic and fresh rosemary. Once all the vegetables are cooked, pour the sauce onto the vegetables and toss. Serve immediately. 
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Grilled vegetables, Best grilled vegetables, How to grill vegetables

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Here are all the summer salad recipes you need! These classic salads are perfect for cookouts and barbecues all season…

A Couple Cooks – Recipes worth repeating.

Here are all the summer salad recipes you need! These classic salads are perfect for cookouts and barbecues all season long.

Summer salad recipes

Once the weather is finally warm, summer salad recipes are where it’s at! Salads are ideal for highlighting the fresh produce of season: and perfect side dishes for cookouts and barbecues. Here are a few of our very favorite summer salads for all your summery occasions. This list includes only side salads: perfect for pairing with burgers, a grilled meal, or to round out the pitch in table. Looking for main dish salads instead? Keep reading: we’ve got something for everyone!

And now…our top summer salad recipes!

Want more summer salads?

Don’t worry: we have lots more salads where those came from! Outside of these summer salad recipes, try these main dish salad concepts that are perfect for the season. Here are a few more summer recipes we enjoy:

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Peach Salad

20 Summer Salad Recipes You Need Now


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

This peach salad recipe is irresistibly fresh! Pair the juicy fruit with cheese crumbles, toasted nuts, and a balsamic vinaigrette.


Ingredients

For the salad

  • ¼ cup sliced almonds
  • 6 to 8 cups mixed greens (we like a mix of butter lettuce and other greens)
  • 3 small (or 2 large) ripe peaches
  • 1 handful red onion slices
  • ½ cup canned corn, drained (or fresh corn or grilled corn)
  • 2 ounces soft goat cheese, crumbled (or feta cheese; omit for vegan)

For the dressing

  • 1 ½ tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • ¼ cup olive oil

Instructions

  1. Toast the almonds: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 4 to 5 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
  2. Prep the fresh ingredients: Slice the peaches. Thinly slice the onion.
  3. Make the dressing: In a small bowl, whisk together the balsamic vinegar, maple syrup, olive oil, kosher salt, and several grinds of fresh ground black pepper until thick and emulsified.
  4. Serve: To serve, top the greens with the peaches, almonds, red onion, goat cheese, and corn, then drizzle with the dressing. Serve immediately. 
  • Category: Salad
  • Method: No Cook
  • Cuisine: Summer
  • Diet: Vegetarian

Keywords: Summer Salads, Summer Salad Recipes

A Couple Cooks - Recipes worth repeating.

20 Summer Desserts Everyone Should Try

Here are the best summer desserts to end a meal! These easy classic dessert recipes feature the fruits of the…

A Couple Cooks – Recipes worth repeating.

Here are the best summer desserts to end a meal! These easy classic dessert recipes feature the fruits of the season.

Summer desserts

Need to end your summer meal on a sweet note? You’ve come to the right place. Here are our top summer desserts that end a meal in style, featuring all the best fruits the summer has to offer! There are the classics like strawberry shortcake, with tender flaky biscuits and sweet red berries. Then there are unique treats like grilled apples, tender from the grill and topped with melty vanilla ice cream. Really, there’s something for everyone, with every type of sweet summer fruit. Ready to give them a taste?

And now…the best summer desserts to try!

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  • Easy Apple Crumble This easy recipe fills a 9 x 13 inch pan with crunchy topping and a gingery apple filling.
  • Chewy Cookie Cake This chewy chocolate chip cookie cake recipe is a serious crowd pleaser: the perfect treat for pitch ins!
  • Easy Applesauce Cake Perfectly moist, scented with cinnamon and brown sugar. And you mix the entire dough in the cake pan! No mixing bowls required.
  • Blueberry Banana Ice Cream Bananas and berries blended into a healthy spin on ice cream! Sometimes called “banana nice cream,” it’s oh so good.
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20 Easy Summer Desserts: Strawberry Pie & More!


  • Author: Sonja Overhiser
  • Prep Time: 2.5 hours
  • Cook Time: 30 minutes
  • Yield: 8

Description

This strawberry pie recipe has incredible flavor: an elevated take on the classic! Serve it to impress and everyone will ask for the recipe.


Ingredients

  • 1 pie crust*: Homemade Pie Crust, purchased crust, or Vegan Pie Crust
  • 2 pounds fresh strawberries
  • ⅓ cup granulated sugar (or coconut sugar)
  • ⅓ cup honey (or agave syrup or maple syrup for vegan)
  • ½ tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 1 pinch kosher salt
  • ¼ cup cornstarch**
  • ¼ cup water
  • Homemade whipped cream, to serve

Instructions

  1. Make the crust: Follow the directions in the Homemade Quiche Crust recipe to make the dough and shape it into a 9-inch pie plate. You can do either a fork pressed edge or a fluted edge. Then freeze the crust in the pie pan for 30 minutes (this helps to avoid shrinkage; you can skip the freezing portion for a purchased pastry crust).
  2. Preheat the oven to 375 degrees Fahrenheit. 
  3. Blind bake*: Remove the dough from the freezer. Crumble a sheet of parchment paper, then place it gently on top of the crust. Fill the dough with pie weights (we used two sets of these), dry beans, or dry rice. Bake for 15 minutes, then carefully remove the parchment and weights and bake an additional 14 to 15 minutes until the bottom is golden brown (note that the timing may vary if you use store-bought pastry dough). Remove from the oven and allow the crust to cool completely before adding the strawberry filling. To cool it quickly, you can very gently slide it into another pie pan of the same size and place it on a cooling rack; this should cool it in about 10 to 15 minutes while you make the filling. (Or, the baked crust can be wrapped in plastic and stored in the refrigerator for 2 days.)
  4. Make strawberry filling: Wash, destem and quarter the strawberries lengthwise, cutting very large berries into smaller pieces. Take 1 cup of the quartered strawberries (reserve the rest), place them in a bowl, and smash them with a fork until each one is mashed. Add the smashed berries and their juices to a large saucepan. Add the sugar, honey, vanilla, cinnamon, and salt. Bring to a simmer over medium-low heat and cook until the sugar is dissolved and the mixture is bubbling, about 2 to 3 minutes.
  5. Then in a small bowl, combine the cornstarch with ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan and cook, stirring often while it bubbles, for 1 to 2 minutes until very thick and glossy. Turn off the heat. Add the remaining fresh strawberries to the pan and turn with spatula until they are fully coated with the very thick sauce. 
  6. Immediately scoop the strawberry filling into the cooled pie crust. Use clean fingers to arrange the strawberries in the top layer (you may need to flip some over to make it look nice). Allow to cool in the refrigerator for 2 hours before serving until it sets. Serve topped with homemade whipped cream. Lasts up to 3 days refrigerated.

Notes

*Blind baking the pie crust shrinks it a bit. For a larger puffy crust, you can make 1.5 times the recipe and cut scraps to reinforce the sides. Go to How to Blind Bake a Pie Crust.

**Arrowroot may work as a substitute, but we have not tested it. Try at your own risk!

  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Summer desserts

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A Couple Cooks - Recipes worth repeating.

25 Fresh Spring Recipes

These spring recipes highlight all the produce this season has to offer! Browse ideas with asparagus, peas, radishes, carrots, and…

A Couple Cooks – Recipes worth repeating.

These spring recipes highlight all the produce this season has to offer! Browse ideas with asparagus, peas, radishes, carrots, and more.

Spring recipes

When spring rolls around, it’s all we can do not to jump into cooking everything asparagus, radishes, and carrots. Because after a long winter, there’s nothing better than the invigorating crunch of fresh spring produce! Here are some of our favorite spring recipes that use the produce of the season.

Depending on where you’re located, the following produce may be in season in spring: Asparagus, Radishes, Carrots, Spinach, Butter Lettuce, Potatoes, Fennel, Chives, Leeks, Mint, Strawberries, and Rhubarb. You’ll see this produced featured in the recipes below. Let us know what other spring veggies you love to cook with!

And now…25 fresh spring recipes!

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Asparagus Risotto

25 Fresh Spring Recipes: Asparagus Risotto & More!


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 3 to 4

Description

This flavor-packed asparagus risotto pairs creamy arborio rice with Parmesan and lemony roasted asparagus. A true crowd pleaser!


Ingredients

  • 1 quart vegetable broth
  • 1 quart water
  • 1 ½ teaspoons kosher salt, divided
  • 1 pound asparagus
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 lemon (Zest from half, plus 4 slices from the other half)
  • 2 tablespoons salted butter
  • 1/2 yellow onion
  • ¼ teaspoon garlic powder
  • 2 cups white arborio rice
  • 1 cup dry white wine, such as Pinot Grigio or Chardonnay
  • 1 cup shredded Parmesan cheese
  • Freshly ground black pepper
  • Optional garnish: Toasted pine nuts

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Heat the broth: Combine the broth, water, and 1 teaspoon kosher salt in a saucepan and place it over low heat. (You’ll use this warmed broth to stir into the risotto).
  3. Cut the vegetables: Mince the onion, then place it in a bowl and reserve. Cut off the tough bottom ends of the asparagus and then cut them into two-inch pieces.
  4. Prep the asparagus: Add the asparagus stalks to a parchment-lined baking sheet. Drizzle them with 1 tablespoon olive oil, then sprinkle on ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 2 lemon wheels from the lemon, then cut each in half and add them right on the tray.
  5. Start the risotto: Heat 2 tablespoons olive oil and the 2 tablespoons butter in a large skillet over medium heat. Add the minced onion and cook for 4 to 5 minutes until tender. Add the garlic powder and rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Stir in the wine and cook until the liquid is fully absorbed.
  6. Roast the asparagus: Place the tray with the asparagus in the oven and 10 to 15 minutes, until bright green and tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears. (You’ll remove it from the oven while you’re cooking the risotto in the next step.)
  7. Meanwhile, cook the risotto: Add two ladles of the hot broth to the risotto. Cook, stirring occasionally until the liquid is fully absorbed, then add two more ladles of both. Cook in this same manner for about 12 minutes, adding two ladles and stirring. After the 12 minutes, taste a grain of rice. If it’s creamy but still al dente in the center, you’re ready for the final step! If not, continue to cook and add broth for a few minutes more.
  8. Finish the risotto: When the rice is al dente, reduce the heat to low. Add two more ladles of broth, the Parmesan cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you’ve got a thick and creamy risotto. Then stir in the asparagus and roasted lemon wedges and serve immediately. Stores refrigerated in a sealed container for 3 days, though the color of the asparagus will fade (reheat before serving).
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Spring
  • Diet: Vegetarian

Keywords: Spring recipes

A Couple Cooks - Recipes worth repeating.

20 Fresh & Healthy Asparagus Recipes

Jump into spring with our 20 Best Asparagus Recipes!  Wondering how to cook asparagus?  Look no further- we’ll show you how to roast asparagus, how to stir-fry asparagus, and how to grill asparagus, and then use it in a myriad of ways in the kitchen!

20 Best Asparagus Recipes to make this Spring! Roasted asparagus, grilled asparagus, asparagus salads, asparagus pasta, we've got you covered!
Jump into spring with our 20 Best Asparagus Recipes!  Wondering how to cook asparagus?  Look no further- we'll show you how to roast asparagus, how to stir-fry asparagus, and how to grill asparagus, and then use it in a myriad of ways in the kitchen!