Why you’ll love grilled mixed vegetables
Bursting with flavor, these grilled mixed vegetables are quite the crowd-pleasing side dish recipe!
- Nutritious – Made with healthy fats, this recipe is packed with vitmains, nutrients, and fiber, making it super filling.
- Flavorful – The garlicky balsamic marinade adds tangy, savory notes that make these grilled mixed vegetables completely irresistible.
- Meal-Prep-Friendly – Easy to prep ahead, leftovers store and reheat well, making them great to prepare at the beginning of the week and enjoy for several days.
Pair these veggies with grilled meat, seafood, and all your favorite main courses. No matter how you serve them, they’ll be a hit!
Key Ingredient Notes
- Fresh parsley – This adds a bright, herbaceous taste to the marinade.
- Extra virgin olive oil forms the base of the marinade, creating a smooth consistency and helping the mixture cling to the vegetables.
- Balsamic vinegar adds a sweet, tangy flavor to the marinade.
- Garlic cloves – I recommend using whole garlic cloves and mincing them yourself for the best taste. Feel free to add more if you’re a garlic lover like me!
- Veggies – I use a combination of zucchini, yellow squash, asparagus, red onion, and cherry tomatoes. However, you can mix and match any vegetables you have on hand!
How to grill vegetables
1. Marinate the vegetables
- Finely chop the parsley.
- Mix the marinade ingredients in a large bowl.
- Trim the ends of the zucchini and yellow squash, and slice them in half lengthwise. Make shallow slits on the inside of the squash halves. Then, arrange them on a baking sheet.
- Trim the asparagus, and arrange them with the squash.
- Cut the red onion into large pieces, and separate the layers.
- Brush the marinade over the zucchini, squash, and asparagus.
- Add the red onion and cherry tomatoes to the bowl of marinade, and toss to combine.
- Chill for 2-3 hours, or grill right away.
2. Grill the mixed vegetables
- Preheat the grill to medium-high heat, and oil the grates.
- Thread the tomatoes and red onions on wooden or metal skewers.
TIP: Soak wooden skewers for at least 30 minutes prior to threading to prevent them from splitting or burning on the grill.
- Grill the vegetables until they’re tender and lightly charred all over.
- Cut the grilled zucchini, squash, and asparagus into small pieces.
- Serve in a bowl with the remaining marinade, salt, and pepper. Add an extra sprinkle of fresh parsley, if desired.
Serving Suggestions
There’s not much this grilled vegetables recipe doesn’t pair well with! I love to serve it with protein-rich main courses such as honey mustard roasted salmon, ribeye steak, and stovetop chicken thighs.
Then, I add a side like Instant Pot baked potatoes, garlic butter rice, or Instant Pot cheesy bacon ranch potatoes for a well-rounded meal!
You can also add these veggies to salads, grain bowls, wraps, and stir-fries. The options are truly endless!
Time-Saving Tips:
- Buy pre-chopped veggies to save time prepping.
- Soak wooden skewers for at least 30 minutes before you begin.
- Whisk the marinade ingredients, and store them in an airtight container in the fridge. Just be sure to give the mixture a good shake or stir to redistribute the ingredients before using.
- Prepare the veggies, and let them marinate in the fridge up to 24 hours in advance.
Storing Tips
- Store leftover grilled vegetables in an airtight container for up to 3-4 days.
- Freeze cooked and cooled vegetables for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
- Reheat the mixed veggies in the microwave, a skillet over medium heat, over medium-low heat on the grill, or in the oven at 350°F just until warmed through.
FAQs:
Larger vegetables with a fairly low water content are best cooked on the grill. I recommend avoiding veggies like cucumbers, celery, and peas as they tend to wilt to nothing and are likely to slip through the cracks of the grill.
Yes, for this grilled mixed vegetables recipe, it’s not necessary as the marinade contains oil. However, it’s important to oil the grill grates and lightly coat your veggies to prevent them from sticking.
I recommend grilling with the lid closed for quick, even cooking. If your vegetables are nearly done, you might want to leave the grill open to keep a close eye on them but not before they’re fairly tender.
Grilled Mixed Vegetables
Ingredients
For marinade:
- ¼ cup loosely packed fresh parsley
- ¼ cup extra virgin olive oil plus more to taste
- 2 tablespoons balsamic vinegar or red wine vinegar, plus more to taste
- 2-3 garlic cloves minced
Vegetables:
- 3 zucchini
- 3 yellow summer squash
- 1 bunch asparagus
- 1 red onion
- 1 cup cherry tomatoes
- Salt and pepper to taste
Instructions
- To make the marinade, finely chop parsley. You can use as much or as little as you want.
- In a large bowl, mix together chopped parsley, olive oil, balsamic vinegar and garlic.
- To prepare vegetables, trim ends of zucchini and yellow squash and slice them in half length-wise. Make shallow slits on the inside of squashes. Arrange on a baking dish.
- Trim the ends of asparagus and arrange on the same baking dish with zucchini.
- Cut red onion into large piece and separate the layers.
- Brush the marinade on the prepared zucchini, squashes and asparagus.
- Add sliced red onion and cherry tomatoes into the bowl of marinade. Toss to combine. At this point you can refrigerate everything until ready to use, for 2-3 hours, or move right ahead.
- Preheat the grill to medium high heat, oil the grates.
- Meanwhile, thread tomatoes and red onion on skewers. You can use either metal or wooden skewers. (Make sure to soak the wooden skewers for at least 30 minutes prior.)
- To grill, grill the vegetables until tender and lightly charred all over about 4 minutes for the asparagus; 7 minutes for zucchini, yellow squash and tomatoes.
- Cut up grilled zucchini, squashes and asparagus into small pieces.
- To serve, combine all the grilled veggies in the same bowl with leftover marinade. Season with salt and pepper to taste. Add more freshly parsley, if desired.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover grilled vegetables in an airtight container for up to
– Freeze cooked and cooled vegetables for up to 3 months. Thaw in the fridge overnight when you’re ready to serve.
– Reheat the mixed veggies in the microwave, a skillet over medium heat, over medium-low heat on the grill, or in the oven at 350°F just until warmed through.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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