Grilled vegetables are a tasty and colorful side dish that’s super simple to make. You can use your favorite veggies like bell peppers, zucchini, and corn, all perfectly charred!
What I love most is that you can mix and match any veggies you have on hand. Just brush them with olive oil, sprinkle some salt, and grill until they’re tender. Yum!
Key Ingredients & Substitutions
Zucchini and Yellow Squash: Both these veggies add a mild, slightly sweet flavor. If you can’t find them, you can substitute with summer squash or even cucumber, though the texture might be slightly different.
Eggplant: This vegetable has a unique texture and absorbs flavors well. If you’re looking for a substitute, consider using portobello mushrooms or even sweet potatoes, cut into thick slices.
Bell Peppers: They bring crunchy sweetness to the dish. Feel free to swap them with other colors or types, like green peppers for a slightly bitter taste, or even poblano peppers for some heat.
Asparagus: Fresh asparagus is great, but you can use green beans as a replacement. If you’re looking for something different, try grilled zucchini instead.
Olive Oil: I love using extra virgin olive oil for its rich flavor. If you’re looking for a lighter option, avocado oil is a good alternative.
How Can I Grill Vegetables to Perfection?
Grilling vegetables is all about getting that nice char while keeping them tender. Here are some tips to make sure your veggies turn out just right:
- Preheat your grill to medium-high. A hot grill ensures perfect grill marks and cooking.
- Cut your vegetables to similar sizes for even cooking. Smaller pieces cook faster; larger pieces take longer.
- Use a large bowl to mix the vegetables with olive oil, garlic, salt, and pepper. This helps coat all pieces evenly.
- Check for doneness: Each vegetable has a different cooking time, so keep an eye on them and flip as suggested.
- Let them rest briefly after grilling. This allows the flavors to develop and makes them easier to handle.
With these tips, your grilled vegetables will be colorful, tasty, and sure to impress! Enjoy!
How to Make Grilled Vegetables?
Ingredients You’ll Need:
Vegetables:
- 1 large zucchini, sliced lengthwise
- 1 large yellow squash, sliced lengthwise
- 1 medium eggplant, sliced into rounds
- 1 red bell pepper, halved and seeds removed
- 1 yellow bell pepper, halved and seeds removed
- 1 large red onion, sliced into rings
- 1 bunch asparagus, trimmed
For Seasoning:
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs for garnish (such as basil or parsley)
How Much Time Will You Need?
This delicious grilled vegetable dish takes about 15 minutes to prep and around 15-20 minutes to grill. In total, you’re looking at about 35-40 minutes, making it a quick and lovely addition to your meal!
Step-by-Step Instructions:
1. Preheat the Grill:
Begin by preheating your grill to medium-high heat. Aim for a temperature of about 375°F to 450°F (190°C to 230°C), which is perfect for grilling vegetables.
2. Prepare the Vegetables:
In a large bowl, gather your sliced zucchini, yellow squash, eggplant rounds, halved bell peppers, sliced red onion, and trimmed asparagus. Drizzle the olive oil over the veggies, then add the minced garlic, salt, and pepper. Toss everything together gently but thoroughly so each piece of vegetable is coated in oil and seasoning.
3. Grill the Vegetables:
Now it’s time to grill! Here’s a simple guide for each vegetable:
- Eggplant: Grill for about 5-7 minutes on each side until it’s tender and shows nice grill marks.
- Zucchini and Yellow Squash: These need about 3-4 minutes per side to become soft.
- Bell Peppers: Grill them for about 6-8 minutes, turning them occasionally until they’re charred and tender.
- Red Onion: Grill these for 3-4 minutes per side until they soften a bit.
- Asparagus: They’ll take around 4-6 minutes, turning them occasionally until tender.
4. Remove and Serve:
Once all the vegetables are grilled to your liking, carefully remove them from the grill and arrange them beautifully on a serving platter. The colors should look vibrant and inviting!
5. Garnish:
Finish off your dish by sprinkling fresh herbs over the top. If you’re feeling fancy, a little extra drizzle of olive oil won’t hurt! Serve these warm, and enjoy as a delightful side or a meat-free main!
Enjoy your delicious grilled vegetables, perfect as a side dish or a vegetarian main!
Can I Use Different Vegetables for Grilling?
Absolutely! You can substitute or add any of your favorite vegetables such as mushrooms, cherry tomatoes, or zucchini squash. Just be mindful of their cooking times; thin vegetables like mushrooms may require less time on the grill.
How Should I Store Leftover Grilled Vegetables?
Leftover grilled vegetables can be stored in an airtight container in the fridge for up to 3 days. They make a great addition to salads or sandwiches. For longer storage, consider freezing them in a sealed bag for up to 2 months. Just make sure to thaw them in the fridge before reheating!
Can I Prepare the Vegetables Ahead of Time?
Yes, you can prep your vegetables ahead of time! Slice and toss them with olive oil and seasonings, then store them in the fridge for up to 24 hours before grilling. This will save time on the day you plan to grill.
What Can I Serve with Grilled Vegetables?
Grilled vegetables pair perfectly with a variety of dishes! They can be served alongside grilled meats, added to pasta or grain bowls, or used in sandwiches and wraps. They also make a vibrant topping for pizzas!
