How to Grill Vegetables, 3 Ways
Once you know how to grill vegetables, you'll never need another side dish for your grilled chicken or burgers because it's so easy to throw veggies on the grill. Veggies love to be grilled, bringing out flavor, char, smokiness and caramelization. It's delicious and worth trying next time you turn on the grill.
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Your Guide to Grilling Vegetables
I absolutely love grilled vegetables — they’re one of my favorite easy side dishes to make all summer long. There’s just something about the way the grill brings out their natural sweetness, adds a hint of smokiness and gives them those irresistible charred edges!
Once you know how to grill veggies the right way, you’ll always have a go-to side for grilled chicken, burgers or whatever else you’re cooking. It’s a simple, delicious upgrade that’s totally worth trying the next time you fire up the grill.
Shop My Favorite Grilling Tools
From hearty favorites like bell peppers, zucchini and mushrooms to unexpected picks like green beans, asparagus or even cabbage, there are so many vegetables that shine on the grill.
Why You'll Love This Recipe
- It’s incredibly easy. Just slice, season and toss the veggies on the grill. No fancy tools or prep required.
- Big flavor, naturally. Grilling brings out sweetness, adds smoky char and enhances each vegetable’s unique taste.
- Light and healthy. This recipe doesn’t use any oil, making it a fresh, wholesome option that still feels satisfying.
How to Grill Vegetables
There’s no one right way to grill veggies — it really depends on what you’re cooking and what tools you have on hand. Here are my go-to methods for getting flavorful, perfectly charred vegetables every time:
1. On Skewers (Kebabs)
This is my favorite method when I’m grilling a mix of vegetables — it’s colorful, easy to serve and cooks evenly. I like to use a mix of zucchini, squash, red onion and bell peppers.
- Preheat your grill to medium-high heat.
- Slice zucchini and squash into ½-inch rounds, cut red onion into wedges, and chop bell peppers into 2-inch pieces.
- Toss everything in a large bowl with olive oil, salt, pepper, and a sprinkle of dried oregano and thyme.
- Thread the veggies onto skewers, alternating for a pretty rainbow effect (or go wild — there’s no wrong way).
- Grill for 10–12 minutes, turning occasionally, until the veggies are tender and have a nice char.
- Optional: Drizzle with balsamic glaze before serving for an extra punch of flavor.
2. Directly on the Grill
This method is perfect for long, sturdy veggies like asparagus or thick slices of zucchini and eggplant.
- Drizzle olive oil over the vegetables and season with salt and pepper.
- Make sure your grill is fully preheated, then place veggies directly on the grates.
- Cook over medium heat for about 4 minutes, flipping once to get those beautiful grill marks.
- Remove and serve — so simple!
3. In a Grill Basket
If your veggies are smaller or more delicate (like cherry tomatoes or thinly sliced onions), a grill basket helps keep everything from slipping through the grates.
I'll be honest — the grill basket isn't my fave! The skewer method is good for these kinds of smaller veggies too, and they take up less room than a big basket. More room for burgers that way!
- Lightly oil the basket to prevent sticking.
- Add seasoned vegetables and place the basket on a preheated grill.
- Cook, stirring or shaking the basket occasionally, until the veggies are lightly charred and cooked through — usually about 10–12 minutes.
Veggies You Can Grill
You can grill SO MANY different kinds of vegetables, but some are better than others for the different methods. (If veggies had a high school yearbook, they would use these superlatives, I'm sure!)
Best for Skewers or Direct Grilling
- Zucchini
- Yellow squash
- Bell peppers (red, yellow, orange, green)
- Red or sweet onions
- Mushrooms (cremini, button, portobello)
- Cherry or grape tomatoes (best on skewers or in a grill basket)
- Eggplant
- Corn on the cob (with or without husk)
Great in a Grill Basket or Foil Pack
- Asparagus
- Green beans
- Broccolini or baby broccoli
- Cauliflower florets
- Brussels sprouts (halved)
- Carrot sticks or slices
- Snap peas
- Cabbage wedges (surprisingly great charred!)
More Unexpected but Tasty
- Romaine lettuce (cut in halves or quarters)
- Avocado (halved, pit removed)
- Beets (precooked or thinly sliced)
- Fennel
- Radishes
- Sweet potatoes or fingerling potatoes (parboil first for faster cooking)
Essential grilling tools
Truthfully, you don’t need more than a good pair of tongs and a grill that works. Whether it’s charcoal, pellet or gas is up to you.
However, if you’re willing to invest in a few tools, you’re setting yourself up for grilling success. Here’s what I recommend:
- No-stick spray: Weber Grill Spray is the perfect spray to coat the grates and makes it easy to clean.
- A meat thermometer: Any meat thermometer will work. We have a simple handheld meat thermometer, but I’ve been eyeing the wireless, Bluetooth thermometers.
- A grill brush: A good-quality grill brush will help you clean off any burnt-on residue without scratching the grates.
- Kitchen shears: I don’t go a day in my kitchen without using my kitchen scissors, and that goes for grilling too. They are handy for snipping off fatty parts of meat.
- Utensils: A great pair of tongs and a turner will go a long way in helping you flip anything you cook, from burgers to chicken wings to corn on the cob.
- Grill basket: Use a metal basket for kebabs, veggies like carrots or cut squash or small cuts of meat that might fall through the grill grates.
Tips for Success
- Grease the grill with an onion. Cut an onion in half, stick it on a fork, dip it in a little oil and rub it over the hot grill grates. It’s a natural way to prevent sticking and adds a subtle flavor boost.
- Use skewers or a grill basket for small veggies. Cherry tomatoes, mushrooms and sliced onions can fall through the grates. Thread them onto skewers or toss them in a grill basket to keep everything secure and easy to manage.
- Place larger vegetables directly on the grill — and don’t over-flip. Veggies like asparagus, bell pepper strips and zucchini slices do well right on the grill. Let them cook undisturbed for a few minutes to get good char marks before flipping once.
What to Serve with Grilled Vegetables
Eat grilled veggies on their own as an appetizer or serve them as a side dish. They're great at a cookout alongside burgers or grilled pork chops. You can also add them as toppings to grilled pizza or a big grilled chicken salad.
FAQ
The best way depends on the type of vegetable. For larger pieces like bell peppers, zucchini, and asparagus, grilling directly on the grates works great. Smaller or delicate veggies like mushrooms, tomatoes or sliced onions do better on skewers or in a grill basket. No matter the method, aim for medium to medium-high heat, oil lightly, and flip only once to get those perfect grill marks without overcooking.
Make sure your grill is fully preheated and clean. Then lightly oil the vegetables or use a halved onion dipped in oil to grease the grates before cooking. Avoid moving the veggies too soon — once they’ve developed grill marks, they’ll naturally release from the grates.
More grilling recipes
Grilled Vegetables
Equipment
- wooden skewers
Ingredients
- 3-4 large fresh vegetables such as zucchini, yellow squash, bell peppers, red onion, eggplant or asparagus
- 1-2 tablespoons olive oil
- kosher salt to taste
- freshly ground black pepper to taste
- ½ teaspoon dried herbs such as oregano or thyme (optional)
- balsamic glaze for drizzling (optional)
Instructions
Skewers Method
- Preheat grill to medium-high heat.
- Cut vegetables into skewer-friendly pieces: ½-inch slices for squash, 2-inch chunks for peppers, and wedges for onions.
- Toss with olive oil, herbs (if using), salt and pepper.
- Thread onto skewers, alternating vegetables.
- Grill for 10–12 minutes, turning occasionally, until tender and slightly charred.
- Drizzle with balsamic glaze if desired before serving.
Direct on the Grill
- Preheat grill to medium heat.
- Slice vegetables like zucchini, eggplant or asparagus into large, even pieces.
- Drizzle with olive oil and season with salt and pepper.
- Place directly on the grates and grill for about 4–5 minutes, flipping once, until nicely charred and tender.
- Serve warm.
Grill Basket Method
- Preheat grill to medium heat and lightly oil the grill basket.
- Cut vegetables into bite-sized pieces and toss with olive oil, salt and pepper.
- Add to the grill basket and cook for 10–12 minutes, stirring occasionally, until browned and tender.
- Remove from heat and serve.
Nutrition
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Thank you for sharing these methods! I love the flavor of grilled vegetables, and fruits like pineapple and peaches, too!