If you've ever struggled to get your vegetables to taste as good as the protein on your grill, this guide is for you. Grilled veggies don't have to be soggy, bland, or burnt. In fact, when done right, they can be the best part of your meal-and that's not just something we say to sound healthy.
In this post (and my full YouTube tutorial), I'll show you how to grill a variety of vegetables perfectly. We'll cover cutting tips, seasoning hacks, and my go-to grill setup for flavor-packed veggies you'll want to add to every meal prep bowl, wrap, or salad.
👇 Want to skip the reading and see it in action?
🎥 Watch the full YouTube tutorial here
Why Grilled Vegetables Deserve a Spot on Your Plate
Grilling does something magical to vegetables. It brings out natural sweetness, adds a smoky char, and makes veggies more satisfying to eat. Whether you're making a week of meal prep bowls or just need an easy side dish, grilled vegetables deliver.
I used a Char-Broil® grill for this video-the FlavorMax 4-Burner Gas Grill. This made it super easy to get even cooking and great flavor. No fancy tools needed-just fire, seasoning, and a few smart prep steps.
What Vegetables I Grilled
Here's the lineup I used in the video:
- Cauliflower - cut into thick "steaks" so they don't fall apart
- Corn on the cob - grilled whole with husks off
- Zucchini - sliced lengthwise for perfect grill marks
- Bell peppers - seeded and sliced from stem to bottom, following the curve
- Asparagus - whole spears, with tips protected by foil
You can mix and match based on what's in season, but this combo gives you color, texture, and flavor variety. And grilled zucchini? I even turned that into a full recipe you'll want to try-more on that below!
More tasty veggies you can grill
2 Bell Peppers -Slice from stem to bottom following the curve
6 Baby Bok Choy- Leave whole or slice in ½ lengthwise
1 head of Broccoli-Trim stem and cut into steaks ¼" thick
4 Carrots- Slice lengthwise into ¼" planks. If they are extra long, cut in ½ first
2 Chinese Eggplants- Slice lengthwise into ¼" planks. If they are extra long, cut in half first
¼ head of Purple Cabbage- Cut into ½" steaks with stems included
1 Bunch of Spring Asparagus- Leave whole and cover the tips with foil
2 Purple/ 3 Yellow Beets- trim root and stem
Grilled Vegetable Cooking Times:
How to Prep Vegetables for the Grill
Grilling vegetables takes less time and effort than you might think-if you prep correctly. Here's how I do it:
1. Cut Them the Right Way
Uniform size is key to even grilling. Here's how I prepped mine:
- Cauliflower: Slice into thick steaks (at least ½ inch thick) to keep florets intact.
- Corn: Leave whole. Brush with oil or butter if desired.
- Zucchini: Slice lengthwise into ¼-inch planks.
- Bell Peppers: Slice from top to bottom along the curve and remove seeds.
- Asparagus: Trim the ends and cover tips with foil to prevent burning.
2. Season and Let Them Sit
I used Simply Organic Vegetable Grill Seasoning and a pinch of pink Himalayan sea salt. After seasoning, let the veggies sit for 20-30 minutes. This helps the seasoning soak in and draws out some moisture, which helps with caramelization.
3. Oil the Grill, Not the Veggies
Instead of drenching your vegetables in oil (which can lead to sogginess), oil the grill grates using a rag and tongs. This prevents sticking and gives you clean grill marks.
Right before placing the veggies on the grill, you can give them a light brushing of oil-but keep it minimal.
Pro Tip: Always account for carryover cooking! Remove them from heat before you think they are done.
How to Make Perfectly Grilled Vegetables
Equipment
- grill
Ingredients
- ¼ cup olive oil
- Preferred seasoning blend
- Salt
Instructions
- Cut the vegetables.
- Season the vegetables well. Let them soak in the seasoning for 30 minutes before grilling. I used simply organic grilling seasons vegetable blend and pink sea salt.
- Preheat the barbecue on medium-high heat and clean the grill grate.
- Oil a rag and make sure the grates are well 'seasoned'. Applying oil to the grill will ensure the vegetables won't stick.
- Beets take the longest- and are best when rubbed with a light drizzle of oil and pinch of salt- and wrapped tightly in a piece of foil so they steam. Place wrapped beets on the grill. Use a steak knife to ensure they are tender after 40-50 minutes.
- Brush a very light coat of oil on the remaining vegetables just before placing on the grill. Too much oil will cause them to get soggy
- Place the veggies on hot grill and do not futz with them for approximately 2 minutes to ensure grill marks. Turn once. Adjust the burner temperature as needed.
- Always account for carryover cooking! Remove them from heat before you think they are done.
Video
Notes
Ways to Use Cooked Vegetables:
A Recipe You'll Love: Grilled Zucchini Meal Prep Bowl
We loved the grilled zucchini so much that I turned it into a full recipe. It's a meal prep-friendly bowl layered with:
- Quinoa or rice
- Grilled zucchini
- Cherry tomatoes
- Crumbled feta
- Fresh herbs
- Lemon vinaigrette
Add your favorite protein-like grilled chicken or chickpeas-and you've got an easy, balanced lunch that holds up all week.
🎥 This recipe will be featured in an upcoming video-stay tuned!
One Simple Tip to Elevate Grilled Veggies
Here's a tip I use every time I grill vegetables: don't flip too early.
Let your veggies sit on the grill untouched for at least 2 minutes. That's how you get those beautiful grill marks and a better sear. Moving them around too much causes steam and sogginess-exactly what we're trying to avoid.
FAQs
What's the best oil for grilling vegetables?
Avocado oil or olive oil works well. You just need a light coat to prevent sticking.
Do I need to peel vegetables before grilling?
Nope! Most vegetables can be grilled with skins on. Just wash thoroughly and trim ends.
Can I grill vegetables ahead of time?
Yes! Grilled veggies store well in the fridge for up to 4 days and are great for meal prep.
Leave a Reply