Grilled Vegetables Recipe

Name: Grilled Vegetables Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
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)

Pin Recipe Jump to Recipe

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!

overhead view of grilled vegetables on a white oval plate with marinade in a small bowl.

This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.

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.

overhead view of ingredients for grilled vegetables on a cutting board. a mix of sliced veggies, including zucchini, summer squash, onions, bell peppers, and mushrooms are piled onto a cutting board.

By submitting this form, you consent to receive emails from The Cookie Rookie.

Which vegetables are suitable for grilling?

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.

How long do you keep veggies on the grill?

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!

Should you soak vegetables before grilling?

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!

Can this recipe be used for vegetable kabobs?

Yes! Cut your veggies to around the same size, then skewer them and grill, turning a few times during the process!

close-up overhead view of grilled vegetables on a white oval plate with marinade in a small bowl.

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.