Grilled Vegetables, Digi Product Reviews

With just a few ingredients and my easy grilling method, these grilled vegetables are the perfect side dish for any summer BBQ!

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There is no summertime meal that cannot be improved with a heaping side of perfectly Grilled Vegetables! These grilled veggies take very little prep time, and they’re the best option on fridge clean out day (which makes my busy life 100x easier and saves me money!). I’ve perfected grilling all kinds of vegetables including peppers, onion, zucchini, squash, and mushrooms for the ultimate Summer feast. Each healthy bite is infused with a smokey, summery flavor, and this recipe seriously couldn’t be any easier.

Grilling vegetables to perfection takes practice, but with this very simple and quick method, I promise you’ll never serve another soggy vegetable again. The secret? Less is more! Get that grill nice and hot to achieve those stunning grill marks. Bell peppers, tomatoes, zucchini, mushrooms, and yellow squash soften quickly, so they only need a few minutes on each side. The onions take a little longer to get those caramelized edges we all love – so they go on first!

Any leftovers can be added to all kinds of salads, pasta salads, sandwiches, and more. I could go on all day about the virtues of grilled vegetables, but I’ll spare you and let my easy recipe do the talking!

Here’s what you’ll need to make the best grilled vegetables EVER:

Vegetables: In my opinion, bell peppers, red onion, vine-ripened tomatoes, whole mushrooms, zucchini, and yellow squash are some of the best veggies to grill. They hold up well and cook quickly!
Olive Oil: The base of my marinade and stops the vegetables from sticking to the grill.
Steak Seasoning: This quick-fix shortcut adds plenty of flavor without any extra effort on your part.
Garlic: Freshly minced garlic adds an unbeatable depth of flavor.
Sugar: Just a pinch. It helps the veggies caramelize and get those beautiful grill marks.

Should I Boil Vegetables Before Grilling?

Please DON’T boil any of the veggies in this recipe before grilling! You’ll have a huge mess on your hands. Trust me, the high heat of the grill will cook them quickly and evenly without any need for pre-cooking. I’d only suggest parboiling denser vegetables like potatoes or carrots because they need more time to cook through. But for the vegetables in this recipe, grilling them directly is the way to go.

My rule for cooking vegetables using any technique is always: less is more! If you think they’re done, pull them off. There’s nothing wrong with a little crunch. It’s always preferred to an over-cooked, soggy veggie. Seriously, don’t stress over a side dish when you have a fun cookout happening in the background!

Serving Suggestions for grilled vegetables

I couldn’t help but make a big bowl of our chimichurri sauce to serve with this recipe for grilled vegetables. It’s tangy and goes perfectly with the smoky flavors from the veggies. Add in some grilled chicken and stovetop baked beans, an