Grilled Veggies

Grilled Vegetables to Savor Under the Sun

17 Vibrant Recipes for Fire-Kissed Flavor

A Summer Ritual, Fire & Flavor

There’s a special kind of magic when flame meets garden. The sizzle of olive oil dripping onto hot grates, the way herbs perfume the air as they warm, the golden char that turns something simple into something unforgettable.

Every summer, I fall a little more in love with grilling vegetables. Not just because it’s easy (though it is!), but because the whole process feels alive. There’s the quick brush of oil, the sprinkle of salt, and then the moment you lay them on the grill and let heat work its quiet transformation.

This collection is full of my favorite ways to bring vegetables to life over an open flame. Think sweet onions caramelized to perfection, asparagus kissed with lemon, and tender ribbons of zucchini soaking up garlic and herbs. Whether you’re building a casual backyard feast or adding a smoky side to your weeknight dinner, these recipes are simple, colorful, and full of fire-kissed joy.

Why You’ll Love These Grilled Vegetables:

Easy, unfussy recipes for any day of the week
Perfect as sides, mains, or for building summer platters
Fresh herbs, citrus, and simple seasonings that let the produce shine
A celebration of texture: charred edges, tender centers, bright bursts of flavor

1. Grilled Asparagus with Lemon & Cracked Pepper

Ingredients (Serves 2):

1 bunch asparagus, trimmed (about 8 oz / 225 g)
1 tbsp olive oil (15 mL)
Juice of ½ lemon (15 mL)
Cracked black pepper, to taste
Sea salt, to taste

Step-by-Step:
Preheat your grill to medium-high heat.

Toss the trimmed asparagus with olive oil and a generous pinch of sea salt. Make sure each spear is lightly coated.

Place the asparagus directly on the grill grates and cook for 3–4 minutes, turning occasionally, until bright green with lovely grill marks.

Transfer to a serving platter. Squeeze fresh lemon juice over the warm asparagus and finish with a few turns of cracked black pepper.

Serve immediately while the asparagus is warm and just tender.

Tip: For an extra twist, shave parmesan over the top just before serving.

2. Blistered Shishito Peppers with Sea Salt

Ingredients (Serves 2):

6 oz shishito peppers (170 g)
1 tbsp olive oil (15 mL)
Flaky sea salt, to taste

Step-by-Step:
Preheat the grill or a grill basket over medium-high heat.

Toss the shishito peppers with olive oil until they’re glistening and evenly coated.

Place the peppers directly on the grill grates or in the grill basket. Cook for about 5–6 minutes, turning every minute or so, until they’re blistered and charred in spots.

Remove from the grill and transfer to a serving dish. Sprinkle generously with flaky sea salt while still warm.

Enjoy immediately as a snack or side dish—they’re irresistible right off the grill.

Tip: Serve with a squeeze of fresh lemon or a creamy dipping sauce like aioli for an elevated touch.

3. Rainbow Grilled Bell Pepper Platter

Ingredients (Serves 3–4):

1 red bell pepper, seeded and quartered (150 g)
1 yellow bell pepper, seeded and quartered (150 g)
1 orange bell pepper, seeded and quartered (150 g)
1 tbsp olive oil (15 mL)
Salt and pepper, to taste
1 tbsp chopped fresh basil or parsley (optional, 3 g)

Step-by-Step:
Preheat the grill to medium-high heat.

Brush the pepper quarters with olive oil and season with salt and pepper on both sides.

Place the peppers skin-side down on the grill and cook for about 4–5 minutes until the skin is charred and blistered. Flip and cook the other side for another 2–3 minutes until tender.

Transfer to a serving platter and let cool slightly. Slice into strips if desired, and sprinkle with chopped herbs for a burst of color and freshness.

Serve warm or at room temperature as a gorgeous side or antipasto.

Tip: Drizzle with a little balsamic glaze just before serving for a sweet-savory finish.

4. Grilled Zucchini Ribbons with Garlic & Herbs

Ingredients (Serves 2):

2 medium zucchini (about 300 g)
1 tbsp olive oil (15 mL)
1 clove garlic, minced
1 tbsp chopped fresh parsley (3 g)
Salt and pepper to taste

Step-by-Step:
Using a vegetable peeler, slice the zucchini into long, thin ribbons. Lay them out on a tray or large plate.

Drizzle with olive oil and scatter the minced garlic over the ribbons. Season with salt and pepper, and toss gently to coat.

Place the ribbons on the grill over medium heat. Cook for just 1–2 minutes per side, until grill marks appear and the zucchini softens slightly.

Transfer to a platter and sprinkle with freshly chopped parsley.

Serve immediately for a light, delicate side dish that feels like summer on a plate.

Tip: Add a squeeze of lemon or a sprinkle of grated parmesan to brighten the flavors.

5. Grilled Broccoli with Chili Flakes & Lemon Zest

Ingredients (Serves 2):

2 cups broccoli florets (150 g)
1 tbsp olive oil (15 mL)
Zest of 1 lemon
½ tsp red chili flakes (1 g)
Salt and pepper to taste

Step-by-Step:
Preheat the grill to medium heat.

Toss the broccoli florets with olive oil, lemon zest, chili flakes, salt, and pepper until well coated.

Place the broccoli directly on the grill or use a grill basket. Cook for about 8–10 minutes, turning occasionally, until the edges are slightly charred and the florets are tender.

Transfer to a serving dish and enjoy warm, with an extra sprinkle of lemon zest if desired.

Tip: For even more depth, finish with a drizzle of garlic-infused olive oil.

6. Grilled Cabbage Wedges with Dijon Vinaigrette

Ingredients (Serves 3–4):

½ head green cabbage, cut into wedges (about 500 g)
2 tbsp olive oil (30 mL)
Salt and pepper to taste

For the vinaigrette:

1 tbsp Dijon mustard (15 g)
2 tbsp olive oil (30 mL)
1 tbsp apple cider vinegar (15 mL)
1 tsp honey (5 mL)

Step-by-Step:
Preheat the grill to medium heat.

Brush the cabbage wedges with olive oil and season with salt and pepper on all sides.

Place on the grill and cook for 5–6 minutes per side, until charred and tender at the edges but still holding their shape.

While the cabbage grills, whisk together the Dijon mustard, olive oil, apple cider vinegar, and honey until smooth.

Drizzle the vinaigrette over the warm cabbage wedges and serve immediately.

Tip: Add toasted sesame seeds or crushed nuts for a little crunch on top.

7. Snap Peas in a Grill Basket with Fresh Mint

Ingredients (Serves 2):

2 cups snap peas, trimmed (200 g)
1 tbsp olive oil (15 mL)
Salt and pepper to taste
2 tbsp chopped fresh mint (5 g)

Step-by-Step:
Preheat the grill and place a grill basket over the heat.

Toss the snap peas with olive oil, salt, and pepper. Transfer them to the preheated grill basket.

Grill for 4–5 minutes, shaking the basket occasionally, until the peas are slightly blistered but still bright green.

Remove from the heat and toss with freshly chopped mint while still warm.

Serve immediately as a bright, crunchy side.

Tip: A light squeeze of lemon juice over the peas just before serving adds a citrusy lift.

8. Eggplant Steaks with Balsamic Splash

Ingredients (Serves 2):

1 large eggplant, sliced into ½-inch rounds (about 350 g)
2 tbsp olive oil (30 mL)
Salt and pepper to taste
1 tbsp balsamic vinegar (15 mL)

Step-by-Step:
Brush the eggplant slices generously with olive oil on both sides and season with salt and pepper.

Preheat the grill to medium-high heat. Place the eggplant slices directly on the grates.

Grill for about 4–5 minutes per side, until deeply golden and tender.

Transfer to a serving platter and drizzle with balsamic vinegar while the eggplant is still warm.

Serve as a hearty, flavorful side or main dish.

Tip: Top with crumbled feta or fresh basil for an extra layer of flavor.

9. Sweet Grilled Onion Rings with Herbs

Ingredients (Serves 2–3):

2 large sweet onions, sliced into thick rings (about 400 g)
2 tbsp olive oil (30 mL)
Salt and pepper to taste
1 tbsp chopped fresh thyme or parsley (3 g)

Step-by-Step:
Preheat the grill to medium heat.

Brush the onion rings with olive oil on both sides, then season generously with salt and pepper.

Place the rings on the grill and cook for about 4–5 minutes per side, until they soften and develop beautiful grill marks.

Carefully transfer to a platter and sprinkle with fresh herbs while still warm.

Serve as a sweet-savory accent to grilled meats or as a simple appetizer.

Tip: For a smoky twist, sprinkle the onions with a pinch of smoked paprika before grilling.

10. Grilled Romaine Hearts with Lemon Splash

Ingredients (Serves 2):

2 romaine hearts, halved lengthwise (about 300 g)
1 tbsp olive oil (15 mL)
Juice of ½ lemon (15 mL)
Salt and pepper to taste
Optional: shaved parmesan, for garnish

Step-by-Step:
Brush the cut sides of the romaine hearts with olive oil and season with salt and pepper.

Preheat the grill to medium-high heat. Place the romaine halves cut side down on the grill.

Grill for 2–3 minutes, just until the edges are lightly charred but the leaves remain crisp.

Transfer to a serving platter and drizzle with fresh lemon juice. Garnish with shaved parmesan if desired.

Serve immediately for a smoky, crisp twist on a classic salad green.

Tip: Add a drizzle of Caesar dressing or serve alongside grilled chicken for a full meal.

11. Bok Choy with Garlic-Lime Marinade

Ingredients (Serves 2):

4 small bok choy, halved lengthwise (about 300 g)
2 tbsp olive oil (30 mL)
2 cloves garlic, minced
Juice of 1 lime (30 mL)
Salt and pepper to taste

Step-by-Step:
In a small bowl, mix together olive oil, minced garlic, lime juice, salt, and pepper.

Brush the cut sides of the bok choy with the marinade, making sure it gets between the leaves.

Preheat the grill to medium heat. Place the bok choy cut side down and grill for 3–4 minutes until slightly charred. Flip and grill the other side for an additional 2 minutes.

Remove from the grill and serve immediately.

Tip: Finish with a sprinkle of sesame seeds for a nutty, toasty note.

12. Green Beans with Garlic & Lemon

Ingredients (Serves 2):

2 cups green beans, trimmed (200 g)
1 tbsp olive oil (15 mL)
1 clove garlic, minced
Juice of ½ lemon (15 mL)
Salt and pepper to taste

Step-by-Step:
Toss the green beans with olive oil, minced garlic, salt, and pepper.

Preheat a grill basket over medium heat. Add the green beans to the basket.

Grill for 6–8 minutes, shaking the basket occasionally, until the beans are slightly charred and tender-crisp.

Transfer to a serving dish and finish with a squeeze of fresh lemon juice.

Serve warm or at room temperature for a bright, garlicky side.

Tip: Add a pinch of red pepper flakes if you like a touch of heat.

13. Grilled Garlic Bulbs as a Condiment

Ingredients (Serves 2–3):

2 whole garlic bulbs (about 100 g)
1 tbsp olive oil (15 mL)
Pinch of sea salt

Step-by-Step:
Slice the top off each garlic bulb to expose the cloves. Drizzle with olive oil and sprinkle with a pinch of sea salt.

Wrap the bulbs loosely in foil.

Place on the grill over medium heat and cook for 20–25 minutes, until the cloves are golden, soft, and caramelized.

Remove from the grill and let cool slightly. Squeeze the roasted garlic from the skins and spread over grilled bread or toss into sauces and dressings.

Tip: Grill extra bulbs and store the soft garlic in the fridge with a little olive oil for use all week long.

14. Grilled Mixed Veggie Skewers (Zucchini, Onion, Bell Pepper)

Ingredients (Serves 2–3):

1 zucchini, sliced (150 g)
1 red onion, cut into chunks (120 g)
1 red bell pepper, cut into chunks (150 g)
2 tbsp olive oil (30 mL)
Salt and pepper to taste
Wooden or metal skewers

Step-by-Step:
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

Thread the zucchini, onion, and bell pepper pieces alternately onto the skewers.

Brush with olive oil and season with salt and pepper.

Grill over medium heat for 10–12 minutes, turning occasionally, until the vegetables are tender and nicely charred.

Serve straight off the grill as a vibrant, colorful side dish.

Tip: Brush with a garlic-herb butter or drizzle with balsamic reduction just before serving for extra flavor.

15. Grilled Cabbage “Steaks” with Chili-Lime Sprinkle

Ingredients (Serves 3–4):

1 small green cabbage, sliced into 1-inch thick rounds (about 600 g)
2 tbsp olive oil (30 mL)
Juice of 1 lime (30 mL)
½ tsp chili powder (1 g)
Salt to taste

Step-by-Step:
Brush both sides of the cabbage slices with olive oil and season with salt and chili powder.

Preheat the grill to medium heat.

Grill the cabbage “steaks” for 6–7 minutes per side, until charred at the edges and tender inside.

Transfer to a serving platter and drizzle with lime juice while still hot.

Serve warm as a smoky, spicy vegetable centerpiece.

Tip: Add a sprinkle of crumbled queso fresco or a dollop of herbed yogurt for a creamy contrast.

16. Grilled Mini Sweet Peppers with Balsamic Glaze

Ingredients (Serves 2–3):

2 cups mini sweet peppers, whole (300 g)
1 tbsp olive oil (15 mL)
Salt and pepper to taste
1 tbsp balsamic glaze (15 mL)

Step-by-Step:
Toss the mini sweet peppers with olive oil, salt, and pepper.

Grill over medium heat for about 5–6 minutes, turning occasionally, until the peppers are tender and the skins are lightly blistered.

Transfer to a serving dish and drizzle with balsamic glaze.

Serve warm or at room temperature for a sweet, tangy bite.

Tip: Scatter fresh basil leaves over the peppers just before serving for extra brightness.

17. Grilled Yellow Squash with Fresh Oregano

Ingredients (Serves 2):

2 yellow squash, sliced lengthwise (about 300 g)
1 tbsp olive oil (15 mL)
1 tbsp chopped fresh oregano (3 g)
Salt and pepper to taste

Step-by-Step:
Brush the squash slices with olive oil and season with salt and pepper.

Preheat the grill to medium-high heat.

Grill the squash for 3–4 minutes per side, until nicely marked and just tender.

Transfer to a plate and sprinkle with freshly chopped oregano while still warm.

Serve as a bright and herby side dish, perfect for any summer spread.

Tip: A squeeze of lemon or a light shaving of pecorino takes this simple dish to the next level.

Conclusion: A Celebration of Fire and Flavor

When summer is in full swing and the grill is hot, the best recipes are the ones that let the produce shine. With just a brush of oil, a pinch of salt, and the crackle of flame, these vegetables transform into something deeply satisfying—smoky, sweet, savory, and fresh all at once.

Whether you’re hosting friends or just stepping outside for a quiet evening at the grill, let this collection be your guide to creating colorful plates and memorable moments. And maybe, just maybe, let a few charred edges and juicy bites remind you: good food is simple, joyful, and always better shared.