Best 3 Easy Grilled Vegetables Recipes

There's nothing quite like the taste of grilled vegetables. They have a smoky flavor, and they're a healthy and delicious choice for any meal. If you're looking for an easy way to cook them, then you've come to the right place. In this article, we will provide you with some tips on how to make the best grilled vegetables. We'll cover everything from choosing the right vegetables to preparing them for the grill. So, fire up your grill and get ready to enjoy some delicious grilled veggies!

Here are our top 3 tried and tested recipes!

EASY GRILLED VEGETABLES

Easy Grilled Vegetables image

I absolutely love grilled vegetables! After trying many different variations of flavors, I keep coming back to this combination. I hope you love it, too!

Provided by Aimee Dorrell

Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes

Time 30m

Yield 6

Number Of Ingredients 14

Ingredients

2 yellow squash, sliced
2 zucchini, sliced
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
1 medium orange bell pepper, chopped
1 medium green bell pepper, chopped
1 cup sliced sweet onion
1 cup sliced portobello mushrooms
3 tablespoons olive oil
2 tablespoons garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon balsamic vinegar
½ teaspoon sea salt
½ teaspoon cracked black pepper
1 teaspoon olive oil, or as needed

Steps:

Preheat an outdoor grill for medium-high heat.
Combine yellow squash, zucchini, bell peppers, onion, and mushrooms in a large bowl. Toss with 3 tablespoons olive oil, garlic and herb seasoning blend, balsamic vinegar, salt, and pepper.
Heat 1 teaspoon olive oil in a grill-safe pan on the preheated grill. Add veggies and grill, stirring continuously, until squash and zucchini are opaque and peppers are still slightly crunchy, 8 to 10 minutes.

Nutrition Facts : Calories 118.1 calories, Carbohydrate 11.2 g, Fat 8 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 156.7 mg, Sugar 5.9 g

GRILLED TUNA WITH PROVENçAL VEGETABLES AND EASY AIOLI

Grilled Tuna with Provençal Vegetables and Easy Aioli image

Serve grilled bread alongside the tuna. Be sure to buy domestic albacore to keep the mercury to a minimum.

Provided by Amy Finley

Categories Tomato Backyard BBQ Dinner Seafood Tuna Eggplant Zucchini Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield 4 servings

Number Of Ingredients 9

Ingredients

Nonstick vegetable oil spray
4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
2 zucchini, quartered lengthwise
1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
4 tablespoons (about) olive oil
2 cups assorted cherry tomatoes, halved
2 teaspoons herbes de Provence*
1 garlic clove, minced
Easy Aioli

Steps:

Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.

EASY GRILLED VEGETABLES

Easy Grilled Vegetables image

Complete your summer supper with the deep caramelized flavors of grilled vegetables you can only get on the grill. In this recipe, patty pan squash (or zucchini), bell peppers and onions get marinated in a zesty Italian dressing and grilled for 10-15 minutes-feel free to use the variety of vegetables of your choosing. With this three-step recipe, cooking your favorite summer-ripe vegetables really is as easy as 1-2-3. Veggies on the grill can't be beat and this super-easy recipe shows you just how simple and versatile it can be!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h25m

Yield 6

Number Of Ingredients 5

Ingredients

12 pattypan squash, about 1 inch in diameter
2 red or green bell peppers, each cut into 6 pieces
1 large red onion, cut into 1/2-inch slices
1/3 cup Italian dressing
Freshly ground pepper, if desired

Steps:

Place vegetables in rectangular baking dish, 13x9x2 inches. Pour dressing over vegetables. Cover and let stand 1 hour to blend flavors.
Heat coals or gas grill for direct heat. Remove vegetables from marinade; reserve marinade. Place vegetables in grill basket or directly on grill rack.
Cover and grill vegetables 4 to 5 inches from medium heat 10 to 15 minutes, turning and brushing vegetables with marinade 2 or 3 times, until crisp-tender. Sprinkle with pepper.

Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg

Tips:

Choose fresh vegetables: Fresh vegetables will have the best flavor and texture when grilled.
Cut vegetables evenly: This will help them cook evenly.
Marinate vegetables: Marinating vegetables in a mixture of oil, herbs, and spices will help them develop flavor.
Grill vegetables over medium heat: This will help them cook through without burning.
Flip vegetables frequently: This will help them cook evenly and prevent them from sticking.
Season vegetables with salt and pepper: Season vegetables with salt and pepper to taste after they are cooked.
Serve vegetables immediately: Grilled vegetables are best served immediately after they are cooked.

Conclusion:

Grilling vegetables is a healthy and delicious way to enjoy your favorite produce. By following these tips, you can create delicious grilled vegetables that will be a hit at your next barbecue or cookout.