By Becky Hardin
Published Jun 4, 2023
Add these simple Grilled Vegetables to the side of your favorite summer meals! You can use the flavor-packed, sweet and savory marinade on any mix of veggies you like, but I used zucchini, bell peppers, mushrooms, and onions for a healthy summer mix. Veggies are quick to cook on the grill, and they pair well with any dish!
What’s in Grilled Veggies?
Fresh vegetables are coated in a sweet-and-savory marinade and grilled to perfection in this simple recipe!
- Olive Oil: Helps the vegetables to cook without burning.
- Balsamic Vinegar: Adds a lovely sweet and acidic flavor to the marinade.
- Soy Sauce: Adds saltiness and an umami flavor.
- Maple Syrup: Adds a touch of sweetness to the vegetable marinade. You can use honey or agave instead.
- Garlic: Adds a bit of earthiness and pungent flavor.
- Seasonings: Onion powder, oregano, kosher salt, and ground black pepper add an Italian flavor.
- Vegetables: Zucchini, summer squash, bell peppers, mushrooms, and onion all take about the same amount of time to cook, so they are a great blend!
Pro Tip: Try to slice all of your vegetables to the same thickness so they cook at the same rate.
What are the best vegetables to grill?
For this grilled vegetables recipe, I chose zucchini, bell peppers, mushrooms, and onion. They all take about 10 minutes to grill, so they work well together.
There are tons of other great veggies for grilling, but be sure to consider how long they take to cook. Add quicker-cooking veggies to the basket midway through grilling to ensure everything is cooked perfectly.
Here are some of my favorite veggies and how long they take to cook:
- Artichokes: Boil first for 10-12 minutes, then quarter and grill for 4-6 minutes.
- Asparagus: 6-8 minutes.
- Broccoli or Cauliflower: 8-10 minutes.
- Carrots: Boil first for 4-6 minutes, then grill for 3-5 minutes.
- Corn: 15-20 minutes in husk.
- Eggplant: 5-7 minutes.
- Green onion: 3-4 minutes.
- Tomato: 6-8 minutes, halved.
Pretty much any vegetable can be grilled. I chose zucchini, bell peppers, mushrooms, and onion, but artichokes, asparagus, broccoli, carrots, corn, eggplant, green onion, and tomatoes are also great options.
That really depends on the type of vegetable and how thickly it is sliced. Denser vegetables like carrots and artichokes benefit from being boiled first to allow them to grill faster. Use the guide above to judge which vegetables grill best together!
Nope! There’s no need to soak your veggies before grilling. Plus, excess water may cause them to steam rather than grill. Certain vegetables like carrots and artichokes can benefit from being boiled first, though!
Yes! Cut your veggies to around the same size, then skewer them and grill, turning a few times during the process!
How to Store and Reheat
Store leftover marinated grilled vegetables in an airtight container in the refrigerator for up to 5 days. Reheat on a medium grill wrapped in foil or in a 350°F oven for 5-7 minutes, until warmed through.
How to Freeze
Freeze grilled veggies in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These grilled vegetables are the perfect healthy side dish to serve with any of your favorite grilled recipes . Pair them with grilled salmon , grilled ribeye , grilled pork chops , grilled ribs , marinated grilled chicken , pesto shrimp , grilled hamburgers , or garlic butter salmon . You can also add them to a chopped salad , pasta salad , or pizza .
More Grilled Vegetable Recipes We Love
- Grilled Asparagus
- Grilled Potato Wedges
- Mexican Grilled Corn
- Grilled Corn on the Cob
- Grilled Zucchini
Ingredients1x2x3x
- ▢ ½ cup olive oil
- ▢ ¼ cup balsamic vinegar
- ▢ 1 tablespoon low-sodium soy sauce
- ▢ 2 tablespoons maple syrup or honey
- ▢ ½ teaspoon onion powder
- ▢ 4 cloves garlic minced
- ▢ 1 teaspoon oregano
- ▢ ¾ teaspoon kosher salt
- ▢ ¼ teaspoon ground black pepper
- ▢ 2 zucchini and/or summer squash, thickly sliced
- ▢ 2 bell peppers any color, sliced into thick strips
- ▢ 8 ounces cremini mushrooms sliced in half if large
- ▢ 1 onion cut into large chunks
Video
Instructions
- Whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, onion powder, garlic, oregano, salt and pepper. ½ cup olive oil, ¼ cup balsamic vinegar, 1 tablespoon low-sodium soy sauce, 2 tablespoons maple syrup, ½ teaspoon onion powder, 4 cloves garlic, 1 teaspoon oregano, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Reserve ⅓ cup of the marinade.
- Place the vegetables in a dish, and pour the remaining marinade over the vegetables. Toss to coat. 2 zucchini, 2 bell peppers, 8 ounces cremini mushrooms, 1 onion
- Marinate the vegetables for at least 30 minutes. Heat the grill to medium heat.
- Place the vegetables directly on the grill or in a grill basket and grill for about 4 minutes per side.
- Drizzle the extra marinade over the vegetables.
Equipment
- Grill or Indoor Grill Pan
- Grill Basket (optional, see note)
Becky’s Tips
- You can grill vegetables directly on the grill grates; just be sure to cut them into large enough pieces so they don’t fall through.
- You can also use this recipe to make grilled vegetable skewers!
- Try to cut your veggies to around the same size to ensure they cook at the same rate.
- Keep the lid closed for a more even cook.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Grilled Recipes to Try
We live for Summer Grilling! Be sure to check out these super popular Summer recipes that are sure to please!
- Grilled Burgers
- Grilled Chicken Breast
- Grilled BBQ Chicken
- Grilled Pork Chops
- See all of our Grilled Recipes !
Grilled Vegetables Recipe
Equipment
- Grill or Indoor Grill Pan
- Grill Basket (optional, see note)
Ingredients
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons maple syrup or honey
- ½ teaspoon onion powder
- 4 cloves garlic minced
- 1 teaspoon oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 zucchini and/or summer squash, thickly sliced
- 2 bell peppers any color, sliced into thick strips
- 8 ounces cremini mushrooms sliced in half if large
- 1 onion cut into large chunks
Instructions
- Whisk together the olive oil, balsamic vinegar, soy sauce, maple syrup, onion powder, garlic, oregano, salt and pepper. ½ cup olive oil, ¼ cup balsamic vinegar, 1 tablespoon low-sodium soy sauce, 2 tablespoons maple syrup, ½ teaspoon onion powder, 4 cloves garlic, 1 teaspoon oregano, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Reserve ⅓ cup of the marinade.
- Place the vegetables in a dish, and pour the remaining marinade over the vegetables. Toss to coat. 2 zucchini, 2 bell peppers, 8 ounces cremini mushrooms, 1 onion
- Marinate the vegetables for at least 30 minutes. Heat the grill to medium heat.
- Place the vegetables directly on the grill or in a grill basket and grill for about 4 minutes per side.
- Drizzle the extra marinade over the vegetables.
Video
Notes
- You can grill vegetables directly on the grill grates; just be sure to cut them into large enough pieces so they don’t fall through.
- You can also use this recipe to make grilled vegetable skewers!
- Try to cut your veggies to around the same size to ensure they cook at the same rate.
- Keep the lid closed for a more even cook.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
