Grilled Vegetables

5 from 2 votes

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

Prep Time10

Cook Time8

Total Time18

Course: Side Dish

Cuisine: Amercian

Total Cost: $7.75 recipe / $0.97 serving

Servings: servings (about 1.5 cups each)

Calories: 67kcal

Author: Jess Rice

Equipment

Indoor Grill

Ingredients

Vegetables

1 zucchini $1.02
1 red onion $0.99
8 mushrooms $1.04 *
1 yellow squash $1.10
8 mini bell peppers or 2 large bell peppers cut into ¼s, $1.44
6-8 cherry tomatoes whole on vine, $1.66**

Seasoning

1 ½ Tbsp olive oil $0.33
1 garlic clove minced, $0.04
1 tsp steak seasoning divided, $0.12
½ tsp sugar $0.01 ***

Other Seasoning Options

chimichurri sauce optional, for serving

Instructions

Slice zucchini lengthwise, about ¼ inch thick, using a mandoline on the thickest setting or a knife. Cut red onion into thick rings, destem mushrooms, and cut yellow squash into thick discs, about ¼ inch thick. Rinse bell peppers and cherry tomatoes.
Whisk together olive oil, minced garlic, ½ tsp steak seasoning, and sugar in a bowl.
Brush olive oil mixture over the veggies.
Add onions to the grill while preheating to 400 degrees. Add all other veggies to the grill and grill for 4 minutes, until you get distinct grill marks.
Flip and grill for an additional 3-4 minutes or until veggies are done to your liking. I like my grilled vegetables to still have some bite to them, so I am careful to not overcook them! Onions can cook a bit longer and become nice and sweet when they cook down a bit (and help flavor the grill for the other veggies as well!)
Sprinkle on the remaining ½ tsp steak seasoning and (optional) serve with our chimichurri.

See how we calculate recipe costs here.

Video

Notes

*You can substitute any mushroom for the baby bella mushrooms. Mushrooms are forgiving when it comes to grilling, and they all taste amazing, pretty much no matter what!

**You can use any tomato instead of the cherry tomatoes on the vine, but I recommend leaving them whole. The outside will get some nice color, and the inside will be warm and flavorful. They may burst a little but will remain mostly intact if you are gentle with them.

***A little sugar helps the veggies caramelize and get those beautiful grill marks.

Nutrition

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