Best Grilled Vegetables

Ingredients

• 1red pepper
• 1orange pepper
• 1 bunchasparagus
• 3ears of corn, husked
• 1, cut into 2.5 cm (1-inch) thick slicesred onion
• 1 pint (473 ml)cherry tomatoes
• 1courgette, sliced lengthways
• 1yellow squash, sliced lengthways
• 3–4portobello mushroom caps
• 3 tablespoonsolive oil
• to seasonsalt and pepper
• 1 teaspoonminced garlic
• 1 teaspoondried basil
• 1 tablespoonDijon mustard
• ½ tablespoonhoney
• 3 tablespoonsbalsamic vinegar
• 3 tablespoonsolive oil
• to tastesalt and pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to medium-high, about 177–204°C (350–400°F).

2. 2

   Oil the vegetables

   Brush both sides of the vegetables with olive oil, avocado oil or grapeseed oil.

3. 3

   Season the vegetables

   Season them with salt and pepper.

4. 4

   Grill the vegetables

   Place the vegetables on the grill and cook each type for the time indicated in the recipe notes.

5. 5

   Rest and serve

   Leave the vegetables to rest for 5 minutes, then serve.

What are grilled vegetables?

Grilled vegetables are a simple American cookout side: assorted vegetables are cooked directly over the heat until tender, with browned spots and a lightly smoky flavour. This version combines sweet corn and peppers with softer squash, tomatoes, asparagus and mushrooms.

The variety of shapes and textures makes the platter appealing, while a light coating of oil helps the vegetables cook on the grill. The listed garlic, basil, mustard, honey and balsamic vinegar suggest a savoury-sweet dressing, though the method does not specify how to prepare or use it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 8g protein, 33g carbs, 27g fat.

Corn and the other vegetables provide most of the carbohydrates, while the olive oil contributes most of the fat; mushrooms and asparagus add a little protein. To make a more balanced plate, serve a portion with a protein-rich main such as beans, tofu or fish.

Choosing and preparing the vegetables

Firm pieces: choose vegetables that feel fresh and sturdy, so they are easier to handle on the grill. Keep the courgette and yellow squash in lengthways slices, as specified, and cut the onion into thick rounds.

Small items: asparagus spears and cherry tomatoes are more likely to slip through the grill bars. Use a grill basket or place them carefully across the bars, turning them gently.

Oil and seasoning

Light coating: brush both sides with oil before grilling, as the method directs. This helps reduce sticking and encourages the surfaces to brown.

Simple seasoning: salt and pepper are added before cooking. The ingredient list also includes a second seasoning line and dressing ingredients, but the supplied method does not give separate instructions for combining or applying them.

Grilling without overcooking

Different timings: the recipe calls for cooking each vegetable according to its own grilling time in the notes, but those times are not included in the supplied method. Check the vegetables frequently and remove each type when it reaches the texture you like.

Doneness cues: look for grill marks and vegetables that are tender when pierced, while still holding their shape. Tomatoes may soften and split sooner than sturdier pieces such as corn or mushrooms.

Working with a hot grill

Medium-high heat: preheat to 177–204°C (350–400°F) before adding the vegetables. A properly heated grill helps the surfaces brown rather than simply warm through.

Room to turn: arrange the vegetables so there is space to reach and turn them. If the grill is crowded, cook in batches rather than piling pieces on top of one another.

Serving the platter

As a side: serve the vegetables with grilled fish, chicken, tofu or a grain-based dish. The mix of sweet, savoury and earthy flavours suits a range of mains.

For a fuller meal: add the grilled vegetables to cooked grains or beans, or tuck them into flatbreads. The recipe calls for a 5-minute rest before serving.

Recipe notes & tips

• Preheat the grill fully before adding the vegetables.
• Cut the vegetables into pieces that can be turned without breaking apart.
• Brush the vegetables evenly with oil rather than pouring oil directly onto the grill.
• Keep smaller vegetables together in a grill basket to make turning easier.
• Check each type as it cooks, since the recipe calls for different grilling times.
• Rest the vegetables for 5 minutes before serving.

Variations

• Use another oil: avocado or grapeseed oil can replace the olive oil used for brushing.
• Add courgettes: include extra sliced courgette if you want more tender, mild pieces.
• Change the herbs: swap the dried basil for another dried herb you enjoy.
• Make it sweeter: serve with a little honey alongside the balsamic and mustard flavours listed.
• Serve with grains: spoon the grilled vegetables over cooked rice, couscous or another grain.

Common mistakes to avoid

• Skipping the preheat: the vegetables may not brown well; heat the grill to 177–204°C first.
• Crowding the grill: pieces are harder to turn; cook in batches if needed.
• Using too much oil: excess oil can drip onto the grill; brush on a thin, even coating.
• Ignoring different cooking times: delicate pieces can soften too far; check each vegetable often.
• Turning small vegetables loosely: tomatoes can slip through the bars; use a grill basket.

How to store

Refrigerate leftover vegetables in a covered container for up to 3 days. Reheat them briefly in a frying pan or on the grill until warmed through; they can also be served cold.

Frequently asked questions