Grilled Vegetables Recipe
These are the MOST FLAVORFUL grilled vegetables ever! After decades of grilling, I’m sharing all my best tips for achieving beautifully charred edges, tender-crisp centers, and flavor in every bite, including tossing the vegetables in a fabulous lemon-garlic dressing before and after grilling. Prepare to fall in love!
Servings 6 servings
Ingredients
Vegetable Ideas - Use all or mix and match 8 cups of cut vegetables
- 1 medium zucchini, cut into ½-inch thick planks
- 1 medium yellow squash, cut into ½-inch thick planks
- 2 bell peppers (any colors), cut into quarters
- 1 red onion, cut into 1/2-inch slices
- 1 bunch thick asparagus, woody ends trimmed
- 2 ears corn, husked
- 8 ounces cremini or button mushrooms, halved if large or 2 whole portobello
Lemon Garlic-Herb Marinade
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 2 teaspoons sugar
- 1 tsp EACH dried oregano, salt
- 1/2 tsp EACH dried basil, dried parsley, pepper
- 1/4 tsp EACH paprika, ground cumin, dried thyme, red pepper flakes
PARMESAN YOGURT HERB SAUCE (OPTIONAL)
- 1 cup Greek yogurt or sour cream
- 3 tablespoons finely, freshly grated Parmesan
- 1/4 cup packed flat leaf parsley, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped chives or 1 tsp dried (optional)
- 1 tablespoon minced dill or 1 tsp dried (optional)
- 1/4 tsp EACH salt, ground cumin
- 1/8 teaspoon pepper
Instructions
- Make the Marinade: In a medium bowl, whisk together all of the marinade ingredients. Reserve ⅓ cup for finishing the vegetables after grilling.
- Marinate Vegetables: Brush both sides of the onion slices with the marinade and set aside. Add the remaining vegetables and the remaining marinade to a large 9x13 dish and gently toss until evenly coated (your hands work best!). Let stand for 15–30 minutes. Don't marinate longer because the lemon juice can soften the vegetables.
- Make the Parmesan Yogurt Herb Sauce: Meanwhile, whisk all of the sauce ingredients together. Cover and refrigerate until ready to serve.
- Preheat the grill. While the vegetables marinate, preheat the grill to 400°F with the lid closed. When ready to grill, clean the grates with a grill brush and lightly grease them with vegetable oil.
- Grill the vegetables: Start with the vegetables that take the longest to cook, then add the quicker-cooking vegetables. Arrange the vegetables in a single layer on the grill. Grill corn for 10–15 minutes, turning occasionally. Grill onions and portobello mushrooms for 8–10 minutes, and bell peppers, zucchini, yellow squash, and asparagus for 5–7 minutes, turning as needed. Grill until tender-crisp-don't overcook!Don't overcrowd the grill: If necessary, grill the vegetables in batches according to their cooking times. Giving them plenty of space allows them to sear and char rather than steam.
- Taste and finish: Transfer the grilled vegetables back to the large dish and toss with the reserved marinade while they're still hot. Taste and season with additional salt and pepper if needed. Transfer to a serving platter so they aren’t left to steam/sit in juices. Serve warm with the Parmesan yogurt herb sauce, if desired.
Notes
| Vegetable | How to Cut | Approx. Grill Time |
|---|---|---|
| Corn | Whole ears | 10–15 minutes |
| Red onion | ½-inch slices | 8–10 minutes |
| Portobello mushrooms | Whole | 8–10 minutes |
| Eggplant | ½-inch slices/planks | 6–10 minutes |
| Cremini/button mushrooms | Halved | 6–8 minutes |
| Zucchini | ½-inch slices/planks | 5–7 minutes |
| Yellow squash | ½-inch slices/planks | 5–7 minutes |
| Asparagus | Whole spears | 5–7 minutes |
| Bell peppers | Quarters | 5–7 minutes |