Smoky, caramelized, and loaded with flavor—these grilled veggies bring color and taste to any plate. Ideal for every diet and occasion.

Zucchini or squash (sliced lengthwise)

Bell peppers (quartered and seeded)

Red onions (thick sliced or wedged)

Mushrooms (portobello or cremini, stem removed)

Asparagus (ends snapped)

Optional: cherry tomatoes, eggplant, corn, carrots (prepped accordingly)

Olive oil

Garlic powder

Smoked paprika

Salt & pepper

Lemon zest or balsamic glaze (optional)

1. Preheat grill to medium-high (400–450°F) and clean/oil grates.

2. Prepare vegetables as directed.

3. Toss vegetables with olive oil, garlic powder, salt, pepper, and other preferred seasonings.

4. Place vegetables directly on grill or in a grill basket.

5. Grill according to times: Zucchini (3–4 min), Bell Peppers (5–6 min), Onions (3–5 min), Asparagus (2–3 min).

6. Flip once during cooking for even charring.

7. Finish with a drizzle of balsamic glaze or fresh herbs.

8. Serve warm or chill for later use in salads or bowls.

For added flavor, use marinades like lemon-garlic or tahini-lime.

Leftovers are great in eggs, sandwiches, soups, or grain bowls.

Avoid burning for maximum nutrition and flavor.

Pairs well with grilled meats, tofu, or hummus-based dishes.

Keywords: grilled vegetables, summer grilling, vegan BBQ, low calorie side, easy grilling