A vibrant, smoky, and flexible grilled vegetable recipe perfect for side dishes, wraps, and meal prep.

Scale

2 zucchinis, cut into ½” thick rounds

1 red bell pepper, sliced into wide strips

1 yellow squash, sliced lengthwise

1 red onion, quartered

4–5 portobello mushrooms

1 bunch asparagus, trimmed

3 tbsp olive or avocado oil

1 tsp sea salt

½ tsp black pepper

½ tsp smoked paprika (optional)

1 tbsp balsamic vinegar (optional)

Preheat your grill to medium-high heat (~400°F).

Prep your vegetables by cutting them into uniform sizes.

Toss the vegetables with oil, salt, pepper, and optional spices.

Place vegetables directly on the grill or in a grilling basket.

Grill each side until tender and lightly charred (see individual timings in table).

Remove from grill and serve immediately or allow to cool and store for later use.

Use avocado oil for high-heat grilling.

Store leftovers in airtight containers up to 3 days.

Marinate mushrooms ahead for deeper flavor.

Keywords: grilled vegetable recipes, summer grilling, healthy grilled sides