12 Delicious Grilled Vegetable Recipes You Must Try This Summer

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Grilling vegetables brings out their sweet, smoky flavors that’ll elevate your summer cookouts. Try Grilled Vegetable Skewers with Harissa Marinade for a spicy kick, or savor Smoky Grilled Corn on the Cob topped with lime. Mediterranean Grilled Eggplant and Zucchini offer a fresh taste, while Spicy Grilled Asparagus with Lemon Zest adds zest to your plate. Don’t miss out on the colorful variety of Grilled Radishes or the luscious Balsamic Glazed Brussels Sprouts—there’s more to discover!

Grilled Vegetable Skewers With Harissa Marinade

Grilled vegetable skewers are a versatile and delicious way to enjoy seasonal produce while adding a touch of smokiness to your meals. When combined with a harissa marinade, these skewers take on an irresistible flavor profile that pairs well with everything from grilled meats to mezze platters. Harissa, a North African chili paste, brings warmth and depth, elevating the simple ingredients into a tantalizing dish that’s perfect for summer barbecues or weeknight dinners.

Creating these skewers isn’t only simple but also allows you to get creative with your choice of vegetables. Bell peppers, zucchini, mushrooms, and red onion all lend themselves well to grilling and can be adjusted based on your personal taste or what you have on hand.

The key to achieving the perfect char is to soak the skewers in water beforehand, which prevents them from burning during the grilling process. This dish is a fantastic way to showcase fresh vegetables while introducing bold flavors that everyone will love.

Ingredients:

• 1 cup of harissa paste
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 8 ounces cherry tomatoes
• Wooden or metal skewers

Combine the harissa paste, olive oil, lemon juice, salt, and black pepper in a bowl to create the marinade. Thread the vegetables onto skewers in an alternating pattern, then brush or coat the skewers with the harissa marinade.

Allow the skewers to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for maximum flavor. Preheat your grill to medium-high heat and grill the skewers for about 10-12 minutes, turning occasionally until the vegetables are tender and have grill marks.

For best results, choose a variety of colorful vegetables to enhance the visual appeal of your skewers. If using wooden skewers, verify they’ve soaked in water for at least 30 minutes to prevent burning.

You can also experiment with additional spices and herbs in the marinade, or try substituting your favorite vegetables based on seasonal availability. Serve the skewers as a standout side dish or as a main course alongside grains or a revitalizing salad for a complete meal.

Smoky Grilled Corn on the Cob

Smoky grilled corn on the cob is the perfect summer side dish that brings a burst of flavor to any barbecue or outdoor gathering. The high heat of the grill caramelizes the natural sugars in the corn, transforming each kernel into a sweet, smoky delight. Using the husks while grilling not only provides moisture but also infuses the corn with an earthy aroma.

This delectable treat isn’t only easy to prepare but also exceptionally satisfying to enjoy with just a sprinkling of salt and a squeeze of lime. To enhance the smoky flavor, you can incorporate spices or experiment with different toppings such as cotija cheese, cilantro, or a lime crema.

Whether you’re serving it as a side to burgers or incorporating it into a salad, grilled corn is versatile and always a crowd-pleaser. Plus, with just a few simple steps, you can achieve that perfect smoky flavor that makes this vegetable dish irresistible.

• 4 ears of fresh corn, husked
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Lime wedges, for serving

Preheat your grill to medium-high heat. In a large bowl, coat the husked corn with olive oil, smoked paprika, garlic powder, salt, and pepper. Place the corn directly on the grill grates and cook for about 10-12 minutes, turning occasionally, until the kernels are tender and slightly charred.

Remove the corn from the grill and serve hot with lime wedges on the side. For an extra burst of flavor, consider soaking the husked corn in water for about 30 minutes before grilling. This will prevent the corn from drying out while it cooks and can intensify the smokiness as the moisture creates steam on the grill.

Feel free to try different seasonings or toppings to make the dish your own, and don’t forget to enjoy it fresh off the grill for the best taste!

Mediterranean Grilled Eggplant and Zucchini

Grilled vegetables are a delightful and healthy addition to any meal, and Mediterranean Grilled Eggplant and Zucchini is no exception. This vibrant dish showcases the fresh flavors of summer, with tender eggplant and crisp zucchini being elevated through the simple yet effective technique of grilling. The char from the grill enhances the natural sweetness of the vegetables, while olive oil, garlic, and herbs provide a delicious Mediterranean flair.

Preparation is effortless, making this recipe perfect for a summer barbecue or a cozy weeknight dinner. With just a few ingredients, you can whip up a tasty side dish or even a main course when served with warm pita bread and a dollop of tzatziki. Not only is it pleasing to the palate, but it’s also visually appealing, adding color to your plate with its golden-brown, beautifully grilled vegetables.

• 1 medium eggplant, sliced into ½-inch thick rounds
• 2 medium zucchinis, sliced into ½-inch thick rounds
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

In a large mixing bowl, combine the sliced eggplant and zucchini with olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss the vegetables until they’re well coated.

Preheat your grill to medium-high heat and, once hot, place the marinated vegetables on the grill. Cook for about 5-7 minutes on each side, or until tender and grill marks appear.

When grilling eggplant and zucchini, it’s important to choose vegetables that are fresh and firm for the best texture and flavor. Additionally, allowing the vegetables to marinate for at least 30 minutes before grilling can enhance the taste further.

If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning. Feel free to experiment with additional herbs or even add a sprinkle of feta cheese for an extra burst of Mediterranean flavor!

Spicy Grilled Asparagus With Lemon Zest

Grilled vegetable recipes are a fantastic way to bring out the natural flavors of seasonal produce while adding a smoky touch that only the grill can deliver. One of the standout vegetables for grilling is asparagus. Its crisp texture and slightly earthy flavor complement a wide range of seasonings.

This recipe for spicy grilled asparagus with lemon zest elevates the classic grilling experience by incorporating a delightful heat from spices and the vibrant kick of citrus. Asparagus isn’t only delicious but also packed with nutrients, making it a great addition to any meal.

Grilling it enhances its natural sweetness, and the charred edges create a delightful contrast. By combining it with a splash of lemon zest and a touch of spice, you get a dish that’s both invigorating and revitalizing—a perfect side dish for summer barbecues or a bright addition to any dinner plate.

Ingredients:

• 1 pound fresh asparagus
• 3 tablespoons olive oil
• 1 teaspoon red pepper flakes
• 1 teaspoon garlic powder
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste

Drizzle the asparagus with olive oil in a large bowl, ensuring an even coating, then sprinkle in the red pepper flakes, garlic powder, lemon zest, salt, and pepper. Toss the asparagus until fully coated with the seasoning, then let it marinate for about 10 minutes.

Preheat the grill to medium-high heat and place the asparagus directly on the grill grates. Grill for approximately 5-7 minutes, turning occasionally until they’re tender and lightly charred. Remove from the grill and drizzle with lemon juice before serving.

When grilling asparagus, it’s important to choose the right thickness of the stalks; thinner ones can easily become mushy, while thicker stalks may take longer to cook. For the best results, select medium-thick asparagus.

If you’re preparing this dish ahead of time, you can marinate the asparagus up to two hours in advance, which allows the flavors to meld beautifully, enhancing the final taste.

Marinated Grilled Bell Peppers

Grilled bell peppers are a delicious and colorful addition to any meal. Their sweet and smoky flavor pairs beautifully with a variety of dishes, making them an excellent choice for barbecues, picnics, or as a side for your favorite grilled meats.

Marinating the peppers before grilling enhances their natural flavor, guaranteeing they’re both tender and vibrant. This simple recipe highlights the peppers’ characteristics while infusing them with a zesty marinade that elevates their taste profile.

To prepare marinated grilled bell peppers, you’ll need to begin with fresh, ripe peppers, ideally in various colors for visual appeal. The marinade, made from olive oil, vinegar, and seasonings, will help to soften the peppers and enrich the flavor. As the peppers grill, they’ll char slightly, capturing that signature smoky taste, which pairs wonderfully with their inherent sweetness.

• 4 large bell peppers (red, yellow, green, or orange)
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Start by washing and slicing the bell peppers into quarters, removing the seeds and stems. In a bowl, whisk together the olive oil, balsamic vinegar, minced garlic, oregano, salt, and black pepper until combined.

Add the sliced bell peppers to the marinade, tossing to guarantee they’re well coated. Allow the peppers to marinate for at least 30 minutes, or up to two hours for a stronger flavor. Preheat your grill to medium-high heat, and grill the peppers for about 5-7 minutes on each side, or until they’re tender and have nice grill marks.

For the best results, choose bell peppers that are firm and bright in color, as this indicates freshness. You can also experiment with different herbs and spices in your marinade to suit your taste, such as adding crushed red pepper for a kick or fresh thyme for an earthy flavor.

If you prefer softer peppers, you can cook them a little longer on the grill, but be careful not to let them become too mushy. Finally, serving the grilled peppers immediately after cooking will guarantee they maintain their vibrant color and flavor. Enjoy!

Sweet and Savory Grilled Pineapple

Grilled pineapple is a delightful blend of sweet and savory flavors, making it an exciting addition to any barbecue or summer gathering. The natural sugars in the pineapple caramelize beautifully when exposed to high heat, creating a smoky sweetness that’s irresistible.

This dish isn’t only simple to prepare but also impressive to serve, transforming ordinary grilled fruit into a gourmet treat.

Combining the juicy sweetness of fresh pineapple with a hint of savory spices can elevate your grilling game. This recipe allows for versatility; you can serve the grilled pineapple as a standalone dessert, toss it into a fresh fruit salad, or use it to complement savory dishes like grilled meats and salads.

The aromatic blend of spices enhances the pineapple flavor, bringing an unexpected twist that will please every palate.

Ingredients:

• 1 ripe pineapple
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 1 tablespoon olive oil
• Juice of 1 lime
• Optional: chopped fresh mint for garnish

Cut the pineapple into thick slices, about 3/4 inch in width. In a small bowl, mix together the brown sugar, cinnamon, sea salt, olive oil, and lime juice. Brush this mixture generously onto both sides of each pineapple slice.

Preheat your grill to medium-high heat. Once hot, place the pineapple slices directly on the grill, cooking for about 3-4 minutes per side or until grill marks appear and the pineapple is caramelized. Remove from the grill and let them cool slightly before serving.

To enhance the flavor of your grilled pineapple, consider marinating it for a few hours before grilling. This will allow the flavors to penetrate and deepen.

Also, keeping the skin on while grilling can help maintain the structure of the fruit and add an extra layer of flavor. If you’re feeling adventurous, try experimenting with different spices or even adding a splash of rum to the marinade for an extra kick!

Grilled pineapple is best served immediately while it’s warm, but you can also serve it chilled for a reviving treat.

Herb-Infused Grilled Portobello Mushrooms

Grilled herb-infused Portobello mushrooms are a delightful vegetarian option that brings robust flavor and a satisfying texture to your meal. These mushrooms aren’t only delicious but also packed with nutrients, making them a healthy addition to any barbecue or gathering.

Marinating the Portobellos in a mixture of fresh herbs, garlic, and olive oil enhances their natural umami flavor, allowing them to soak up all the aromatic goodness before hitting the grill.

The simplicity of this recipe makes it perfect for both seasoned grill masters and novice cooks alike. It can serve as a hearty main course, or you can slice the grilled mushrooms and use them as a flavorful topping for salads, pasta dishes, or burgers.

Whatever your choice, these herb-infused grilled Portobellos are sure to impress your guests with their delightful taste and appearance.

Ingredients:

• 4 large Portobello mushrooms
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Brush the Portobello mushrooms with a mixture of olive oil, minced garlic, chopped herbs, balsamic vinegar, salt, and pepper.

Allow them to marinate for at least 30 minutes to absorb the flavors. Preheat the grill to medium heat, then place the marinated mushrooms on the grill, gill side down. Grill for about 5-7 minutes on each side or until they’re tender and have beautiful grill marks.

For the best results, make sure not to overcook the mushrooms, as they can become mushy.

Consider adding a splash of lemon juice right before serving for added brightness and to enhance the herbs’ flavors.

You can also experiment by adding your favorite mixed herbs or spices to the marinade to customize the taste to your preference.

Enjoy your grilled Portobello mushrooms fresh off the grill for a truly delicious experience!

Colorful Grilled Vegetable Medley

Grilled vegetable medley is a vibrant and delightful dish that brings together the flavors of summer produce in a simple yet delicious way. Whether you’re preparing for a barbecue, a picnic, or just a healthy dinner, this dish is perfect for showcasing seasonal vegetables at their finest. The smoky char from the grilling process amplifies the natural sweetness of the vegetables, making each bite a celebration of fresh ingredients.

You can customize the medley based on your preferences or what you have on hand. The beauty of a colorful grilled vegetable medley lies in its versatility. You can experiment with various vegetable combinations to suit your taste or the availability of seasonal produce. Adding herbs can enhance the flavor even more, creating a dish that can be a side, a topping for salads, or even a filling for sandwiches.

Enjoy this vibrant dish hot off the grill, or let it cool for a revitalizing summer salad.

Ingredients:

• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, whole
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and freshly cracked black pepper to taste
• Fresh basil leaves, for garnish

In a large bowl, combine all the chopped vegetables and drizzle with olive oil, making certain they’re evenly coated. Sprinkle garlic powder, dried oregano, salt, and pepper over the vegetables, tossing gently to incorporate.

Preheat your grill to medium-high heat and place the vegetable medley in a grill basket. Grill for about 10-15 minutes, tossing occasionally, until the vegetables are tender and have grill marks.

For the best results, make sure your vegetables are cut evenly to guarantee they cook at the same rate. Consider marinating the vegetables for 30 minutes in olive oil and herbs before grilling for even more flavor. Feel free to add other vegetables like mushrooms or asparagus to the mix for additional textures and tastes.

Enjoy your grilled vegetable medley as a vibrant side that complements any main dish!

Sweet and Spicy Grilled Carrots

Grilled vegetable recipes can elevate any barbecue gathering, and sweet and spicy grilled carrots are no exception. These vibrant orange roots not only add a splash of color to your plate but also deliver a delightful combination of natural sweetness and a touch of spice. As they grill, the sugars in the carrots caramelize, enhancing their flavor profile and creating a mouthwatering dish that’s both healthy and delicious.

Perfectly charred and infused with zesty seasonings, these carrots are a fantastic side dish that complements grilled meats and vegetarian options alike.

To prepare sweet and spicy grilled carrots, you’ll want to select fresh, young carrots that are tender and have a rich orange hue. Their natural sweetness pairs beautifully with a mix of honey, chili flakes, and balsamic vinegar. The contrast between the sweetness and the heat transforms humble carrots into a standout dish that’s sure to impress your guests.

With minimal preparation required, these carrots are simple yet packed with flavor, making them an ideal choice for any outdoor cooking occasion.

Ingredients:

• 1 pound of young carrots, trimmed and peeled
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon chili flakes (adjust to taste)
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Preheat your grill to medium-high heat. In a mixing bowl, combine the olive oil, honey, chili flakes, balsamic vinegar, salt, and pepper to create a marinade. Add the peeled carrots to the bowl, tossing them well to make sure that they’re evenly coated with the marinade.

Once the grill is hot, place the carrots directly on the grates and cook for about 12-15 minutes, turning occasionally, until they’re tender and have nice grill marks. Remove the carrots from the grill and let them rest for a few minutes before garnishing with fresh parsley, if desired.

When grilling carrots, it’s important to choose uniform-sized pieces to guarantee even cooking. If your carrots are larger, consider cutting them into halves or quarters to help them grill more quickly and evenly.

To enhance the flavor profile even further, you can experiment with different spices, such as smoked paprika or garlic powder, and adjust the amount of honey or chili flakes based on your personal heat preference.

Finally, serving these carrots warm directly off the grill will guarantee they retain their irresistible smoky flavor.

Grilled Radishes With Sea Salt

Grilled radishes are a delightful and unique addition to any meal, perfectly showcasing the often-overlooked versatility of this root vegetable. When grilled, radishes develop a smoky flavor while retaining their crunch, transforming their natural pepperiness into a sweet, savory delight. This preparation elevates ordinary radishes, making them a stellar side dish or a standout feature on any grill platter.

To enhance the flavor, using coarse sea salt will provide the perfect seasoning to complement the radishes’ slightly sweet taste. Grilling them requires minimal prep, allowing you to focus on enjoying the cooking process and the company of family and friends.

Whether served as an appetizer or alongside grilled meats and other vegetables, grilled radishes are sure to impress with their vibrant color and unexpected flavor profile.

• Fresh radishes (about 1 lb)
• Olive oil (2 tablespoons)
• Coarse sea salt (to taste)
• Freshly ground black pepper (to taste)
• Optional: lemon wedges for serving

Start by preheating your grill to medium-high heat. While the grill is heating, wash the radishes thoroughly and trim their tops and tails. In a bowl, toss the radishes with olive oil, sea salt, and black pepper until evenly coated.

Thread the radishes onto skewers or use a grill basket, then place them on the grill. Cook for about 10-12 minutes, turning occasionally until they’re tender and have nice grill marks. Remove from the grill and serve with lemon wedges for an extra zing.

When grilling radishes, it’s important to choose small to medium-sized ones for even cooking and ideal tenderness. If you want a bit more crunch, consider placing them on the grill with the tops still attached for added flavor.

Additionally, experimenting with different seasonings or herbs can add variety to the dish, allowing you to personalize the flavor profile to suit your palate.

Enjoy this simple yet delicious treat, and don’t hesitate to try grilling a variety of radishes for an intriguing taste experience!

Classic Grilled Vegetable Platter

Grilled vegetable platters are a vibrant and healthy addition to any meal, perfect for showcasing the fresh flavors of seasonal produce. The key to a standout platter is selecting a variety of vegetables, each with its own unique texture and flavor profile. Classic choices include bell peppers, zucchini, eggplant, asparagus, and red onions, which all caramelize beautifully on the grill and bring out their natural sweetness.

Whether served as a side dish for grilled meats or as a standalone vegetarian option, this dish is as visually appealing as it’s delicious.

To achieve the best results, it’s important to marinate the vegetables beforehand. A simple marinade of olive oil, balsamic vinegar, garlic, and fresh herbs can elevate the taste meaningfully. Allowing the vegetables to soak up the flavors for at least 30 minutes before grilling guarantees a richer, more complex taste. Once grilled, serve them warm or at room temperature, scattered with fresh herbs to add a burst of color and freshness to the dish.

Ingredients:

• 1 red bell pepper, cut into wedges
• 1 yellow bell pepper, cut into wedges
• 1 zucchini, sliced into rounds
• 1 eggplant, cut into thick slices
• 1 bunch of asparagus, trimmed
• 1 red onion, cut into thick wedges
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh herbs for garnish (such as parsley or basil)

Preheat your grill to medium-high heat. In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Add the prepared vegetables, tossing them to confirm an even coating of the marinade. Allow the vegetables to marinate for at least 30 minutes.

Once marinated, arrange the vegetables on the grill in a single layer and cook for about 6-8 minutes on each side, or until they’re tender and have nice grill marks. Remove from the grill and garnish with fresh herbs before serving.

For the best results, make sure to choose vegetables that are similar in size for even cooking. If you’re cooking larger or thicker vegetables like eggplant or zucchini, consider cutting them into thinner slices to confirm they cook through before burning.

Additionally, soaking skewers in water before grilling can help prevent them from burning if you decide to thread smaller vegetable pieces onto skewers for cooking. Enjoy the versatility of this dish by experimenting with different vegetable combinations and marinades to suit your taste.

Balsamic Glazed Grilled Brussels Sprouts

Balsamic Glazed Grilled Brussels Sprouts are a delightful and smoky take on a classic vegetable side dish. Grilling not only enhances the natural sweetness of Brussels sprouts but also adds a delicious depth of flavor that complements the tangy balsamic glaze. This versatile recipe can be served at a summer barbecue, a family dinner, or as a healthier weeknight option.

The combination of the charred flavors from the grill and the rich balsamic reduction creates a dish that’s both simple and impressive.

To elevate the dish further, feel free to experiment with various spices and herbs. Garlic powder, salt, pepper, or even a sprinkle of red pepper flakes can add an extra dimension to the sprouts. Pairing them with grilled meat or tofu makes for a well-rounded meal that your guests or family will love.

Ingredients:

• 1 pound Brussels sprouts, halved
• 3 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• 1/4 cup balsamic vinegar
• 2 tablespoons honey or maple syrup
• 1 tablespoon Dijon mustard
• Optional: grated Parmesan cheese for topping

Preheat your grill to medium-high heat. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until well coated.

In a small saucepan, combine the balsamic vinegar, honey (or maple syrup), and Dijon mustard over medium heat. Stir constantly until the mixture thickens slightly, about 3-5 minutes.

Place the Brussels sprouts directly on the grill or in a grilling basket and cook for about 10-15 minutes, flipping once halfway through, until they’re charred and tender. Drizzle the balsamic glaze over the sprouts before serving.

For an extra touch, consider letting the Brussels sprouts marinate in the olive oil, salt, and pepper for about 30 minutes before grilling to enhance their flavor. You can also experiment with the glaze by adding minced garlic for a more aromatic finish or including fresh herbs like thyme or rosemary during the grilling process.

Ultimately, a sprinkle of Parmesan cheese right before serving can provide a creamy contrast to the dish’s tangy glaze.