Easy grilled vegetables, Mediterranean-style!
Whenever my husband fires up the grill for chicken kabobs, lamb, or salmon, I survey my fridge drawers for any vegetables to throw along. Eggplant, bell peppers, squash, asparagus, and tomatoes are some of my favorites to cook on the grill. But I have more ideas for you below. The vegetables are given a quick toss in extra virgin olive oil and just a simple dash of kosher salt before grilling over medium-high heat to coax out their natural sweetness. No grilling basket needed! I like to finish my veggies off with some za’atar, sumac, fresh herbs, and a lemony dressing or my apple cider vinaigrette once they’re grilled. Yes, this is a sort of grilled vegetable salad that is both healthy and delicious!
The best vegetables for grilling
I haven’t met a grilled vegetable I didn’t like! When choosing which vegetables to grill, it’s a good idea to consider a variety of colors and textures to add interest. Here are some of the best vegetables to grill:
Corn on the cob: My easy tutorial for how to grill corn takes the guesswork out of the equation.Lettuce: Yes, you can grill lettuce! In no time at all, a hot grill turns Romaine lettuce smoky, tender, and perfectly charred.Onions: Cut the onions into thick wedges or slices. Red onions are my favorite to grill, because they are a little milder than yellow onions, and slightly sweeter.Green beans: A little extra virgin olive oil and kosher salt are all you need to season trimmed green beans before grilling them. Brussels sprouts:My favorite way to prepare grilled Brussels sprouts is to quickly marinate them, skewer them, and grill them over medium-high heat. A splash of lemon juice and a sprinkle of Parmesan cheese brings it all together. Mushrooms:I like using large mushrooms like portobellos, and I don’t bother cutting them – just grill them whole!Eggplant: In today’s recipe, I slice eggplant thinly lengthwise, but you can also cut them into rounds for the grill. Zucchini or yellow squash:Zucchini is so versatile on the grill: Slice it into batons, rounds, or lengthwise. Bell peppers: Grill whole baby bell peppers, or slice larger ones into thick strips. You don’t want the pieces to be too small, or they will be finicky to handle on the grill. Asparagus: Thicker spears work well for the grill, because they cook more evenly and won’t get too flimsy when grilled. Carrots: I’ve had great results grilling thinner carrots whole, or by cutting larger carrots in half lengthwise. Potatoes: Slice them into wedges for crispy on the outside, tender on the inside grilled potato wedges!Tomatoes: I know, I know – tomatoes are technically a fruit, but they deserve an honorable mention here! Whole Campari tomatoes work well on the grill because of their smallish size: larger than cherry tomatoes, but smaller than on-the-vine tomatoes, which means they blister quickly.
How long should you grill vegetables?
The best grilled vegetables should be tender with a nice char. The time it takes to grill vegetables depends largely on the vegetable itself: Is it whole? Is it dense like a potato, or light like asparagus? If it’s sliced, how thick are the slices? Lots to consider! My advice is to watch the vegetables closely and remove them from the grill when they are done to your liking. Keep in mind that not all the veggies will be done at the same time. Here are the approximate grilling times for the vegetables in this recipe:
Whole baby bell peppers: 15 minutesYellow squash and eggplant sliced lengthwise: 8–9 minutesAsparagus and Campari tomatoes: 5–6 minutes
How to season grilled vegetables?
My favorite way to season grilled vegetables is Mediterranean-style, with nutty, citrusy za’atar, tart sumac, and a zesty lemon and olive oil dressing. Plenty of fresh herbs and a little crumbled feta are the perfect finishing touch. For a more Italian-style twist, add some dried oregano and thyme. Play around with flavors and colors from different herbs and spices until you find what works for you!
When to marinate vegetables for grilling
While you can marinate vegetables before grilling, like I do in these vegetable kabobs, it isn’t a must. I like to simply coat them in extra virgin olive oil with a sprinkle of kosher salt before grilling. And because of the spices, fresh herbs, and lemony dressing I hit them up with after they’re grilled, my easy grilled vegetables turn out plenty flavorful without a marinade!
Serve grilled vegetables with
These easy Mediterranean-style vegetable make a suitable side for any grilled protein that sounds good. Heck, you could even skip the meat and serve these vegetables as a colorful vegan main with a little couscous! Really, anything goes! Here are a few of my favorite recipes to pair with grilled vegetables:
FishLemon-parmesan garlic shrimpHarissa chicken legsLamb chops
How to store leftovers
Leftovers will keep in an airtight container in the refrigerator for up to 4 days. Reheat them over medium heat in a skillet on the stovetop. If they have dried out a bit in the fridge, drizzle a little olive oil in the skillet before reheating the veggies.
More grilling recipes to try
Browse all Mediterranean recipes. Visit Our Shop.
Grilled Vegetable Kabobs (Two Ways)
Juiciest Grilled Lamb Kabobs Recipe
Grilled Brussels Sprouts Skewers
Cilantro Lime Shrimp
- This post has been recently updated with new information and media for readers’ benefit.
