Can I make these grilled vegetables without a grill basket?

Absolutely! You can use metal skewers to create vegetable kebabs, or even a large piece of heavy-duty aluminum foil folded up at the edges to create a makeshift "basket." Just be sure to poke a few holes in the bottom of the foil for drainage if using this method.

What's the best way to prep the vegetables ahead of time?

You can cut all the vegetables up to 24 hours in advance and store them in the refrigerator. I recommend keeping them separate until right before grilling and adding the oil and seasonings just before cooking for the best texture and flavor.

Why are my grilled vegetables turning out soggy?

Soggy vegetables usually result from overcrowding the grill basket, which causes the vegetables to steam rather than grill. Work in batches if necessary, and make sure your grill is hot enough before adding the vegetables. Also, don't stir too frequently – give them time to develop some char.

Can I use this same recipe in the oven instead?

Definitely! Spread the seasoned vegetables on a large baking sheet and roast at 425°F for about 20-25 minutes, stirring halfway through. You won't get the same smoky flavor, but they'll still be delicious with nice caramelization.

The Best Grilled Vegetables Recipe

Name: The Best Grilled Vegetables Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 medium zucchini, sliced into 1/4-inch medallions; 2 medium red or green bell peppers, cut into 1-inch chunks; 1 medium red onion, cut into 1-inch chunks; 8 ounces white or cremini mushrooms, quartered or halved if small; 1 pint cherry or grape tomatoes, left whole; 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon black pepper

Description

These grilled vegetables are the perfect combination of smoky, tender, and flavorful. With a medley of zucchini, bell peppers, mushrooms, and cherry tomatoes, this dish is both colorful and nutritious. Ready in just 30 minutes, it’s an ideal side dish for barbecues, picnics, or any weeknight dinner. The lightly seasoned vegetables grill to perfection, delivering a delightful caramelized flavor with every bite.

Ingredients

Units Scale

Vegetables

2 medium zucchini, sliced into 1/4-inch medallions
2 medium red or green bell peppers, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
8 ounces white or cremini mushrooms, quartered or halved if small
1 pint cherry or grape tomatoes, left whole

Seasoning

3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper

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Instructions

Prepare the Vegetables
Begin by slicing and prepping your vegetables. Slice 2 medium zucchini into 1/4-inch medallions. Cut 2 medium red or green bell peppers and 1 medium red onion into 1-inch chunks. Quarter the 8 ounces of mushrooms, and leave smaller mushrooms halved. Keep the pint of cherry tomatoes whole. Ensure the vegetables are uniform in size for even cooking.
Preheat the Grill
Heat your outdoor grill to medium-high heat, aiming for approximately 400°F. This ensures the vegetables cook evenly and achieve the perfect level of caramelization.
Season the Vegetables
Place all the vegetables into a large mixing bowl. Drizzle them with 3 tablespoons of olive oil and sprinkle 1 teaspoon of salt, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/2 teaspoon of black pepper. Toss everything well to ensure the vegetables are evenly coated with the seasoning.
Cook on the Grill
Transfer the seasoned vegetables into a grill basket for easier handling. Place the basket onto the preheated grill. Cook the vegetables over medium-high heat for about 12 to 15 minutes, stirring every 2 to 3 minutes. You’ll know they’re ready when the vegetables are tender and the cherry tomatoes start to pop open.
Serve and Enjoy
Once the vegetables are cooked, remove them from the grill. Taste and add additional salt and pepper if needed. Serve hot as a perfect side dish to your main course.

Notes

Using a grill basket simplifies grilling and prevents smaller vegetables like cherry tomatoes from falling through the grates.
If you don’t have a grill basket, skewering the vegetables onto metal or soaked wooden skewers is another option.
You can customize this recipe by adding your favorite vegetables, such as asparagus or eggplant.
If you don’t have an outdoor grill, a grill pan on the stovetop works just as well.

Nutrition

Serving Size: 1/6 of recipe
Calories: 80
Sugar: 4g
Sodium: 200mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg