Basic Grilled Vegetable Recipe with Seasoning Suggestions

WW Recipe of the Day: Easy Grilled Vegetables

If you, like me, are always on the lookout for ways to enjoy more vegetables because they are good for you (and have zero points on the Weight Watchers plan) you’ll want to explore grilling.

One of the tastiest ways to prepare vegetables is to grill them. You can grill vegetables on a Propane Gas Grill (affiliate link) or in a Grill Pan (affiliate link) on the stove. Or wrap them in foil packets and place them directly on the grill.

In addition to being quick and easy, grilling really brings out the natural flavor of vegetables. All you need is a little salt, pepper and spritz of olive oil from your Misto.

Grilled vegetables are delicious hot off the grill, at room temperature, or chilled. Talk about versatile. You can serve grilled vegetables with almost anything.

They make a delicious appetizer drizzled with balsamic vinegar and served with grilled bread. For a complete meal grill fish, chicken, tofu, or steak along the the veggies.

Or for a satisfying vegetarian main dish serve them with a healthy grain such as brown rice, polenta, or quinoa.

It is great to get into the habit of grilling a batch of vegetables any time you have the grill on since they will keep in the refrigerator for several days and you can use them in so many ways. You can add them to salads, sandwiches, and pasta or as topping for pizza.

One of my favorite easy grilled vegetable recipes is to make summer salads from leftover grilled chopped vegetables. Combine grilled and chopped eggplant, squash, zucchini, mushrooms, peppers, onions, and tomatoes with a simple dijon or lemon vinaigrette, for a light lunch or healthy side dish.

New to grilling vegetables? Here are some tips & hints to get you started.

How to Grill Vegetables – Tips & Tricks

• Use a Grill Pan (affiliate link) or Grill Basket (affiliate link) or a BBQ Grill Mat (affiliate link) for small vegetables that could fall through the grate like green beans, small mushrooms, and cherry tomatoes. Most anything else can go directly on the grill if you cut the pieces large enough.
• Make sure the grill is fully preheated before grilling vegetables on gas grill.
• Slice the vegetables thinner than you would if you were roasting them so they cook more quickly.
• Coat the vegetables lightly with a little oil or marinade before grilling.
• Clean the grill grate when it is hot and before putting the vegetables on to cook. They will be less likely to stick.
• If you are grilling variety of vegetables, start those that take longer to cook before those requiring less time.
• Apply any sweet sauce, such as teriyaki or barbecue to the vegetables when they are almost done so they do not burn.

How to Grill Vegetables – Step-by-Step

1. Heat your gas grill by turning all burners to high and closing the lid for at least 10 minutes so it is nice and hot.
2. Prepare your vegetables while the grill is heating. Cut the vegetables into large enough pieces so they won’t slip through the grate into the fire. Use a grill basket (affiliate link) for small items.
3. Toss the vegetables with oil, salt, and pepper and 1 teaspoon of dried basil, thyme leaves, or tarragon, if desired.
4. Clean the hot grill rack with a Wire Grill Brush (affiliate link).
5. Oil the grill grates. I like to do this with a paper towels dipped in oil that I hold with locking tongs (affiliate link) and sweep over the grates.

What Vegetables Are Good For Grilling?

• Asparagus – trim tough ends
• Carrots (medium size) – peel and then cut in half lengthwise and crosswise
• Corn – remove husks and silks.
• Green onions (ends removed if desired)
• Eggplant – peel if desired and then cut into 1/2-inch thickness.
• Mushrooms (small portobellos) – remove the stems
• Onions (small) – unreeled and halved lengthwise
• Onions (large) – peeled and cut into 1/2-inch slices
• Peppers – remove the core and seed and then cut in half or quarters.
• Potatoes (small red) – halved
• Sweet Potatoes – peeled and cut into 1/2-inch thick slices or lengthwise wedges
• Tomatoes (large ripe but firm) – cut in half crosswise and squeeze gently to remove seeds
• Yellow Squash and Zucchini – if small cut them in half lengthwise. If large, cut into 1/2-inch thick lengthwise slices or rounds

Some Favorite Grilled Vegetable Combinations

While you can grill just a single vegetable, a mixture is always nice. Here are some of my favorite grilled mixed vegetable recipe combinations.

• Red, yellow, and green peppers
• Red peppers, yellow squash, and zucchini
• Red peppers, eggplant
• Potatoes and sweet potatoes
• Onions, peppers, and mushrooms
• Asparagus and red peppers wrapped in foil

What is a Good Seasoning for Grilled Vegetables?

Grilled Vegetables are perfectly delicious when cooked with just olive oil, salt and pepper but there are lots of ways you can top them for an added punch of flavor:

• Vinegar (Balsamic, Sherry, Wine, etc.)
• Fresh squeezed lemon juice
• Vinaigrette dressings (Here’s one from Giada DeLaurentiis – whisk together 2 tablespoons of oil, 3 tablespoons balsamic vinegar, 2 garlic cloves minced, 1 teaspoon chopped parsley, 1 teaspoon chopped basil, and 1/2 teaspoon chopped rosemary in a small bowl (affiliate link) to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables.)
• Light mayonnaise or a combination of Light mayonnaise and nonfat Greek yogurt
• Salsa
• Chile sauce
• Teriyaki sauce
• Chopped fresh herbs
• Barbecue sauce (affiliate link)
• Honey mustard sauce
• Pesto

If you’ve made these Basic Grilled Vegetables, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Here’s a Great Food Network Video Of Giada DeLaurentiis Grilling Her Vegetable Medley:

More Great Grilled Vegetable Recipes

• Grilled Vegetable Kebabs (Weight Watchers)
• Grilled Summer Vegetables (Weight Watchers)
• Vegetable Recipes for the Grill (A Veggie Venture)