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plate of grilled mushrooms, zucchini, peppers and onions.
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5 from 1 vote

Grilled Vegetables

You can make 20 different grilled vegetables using the same cooking technique and just three extra ingredients.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Christie Vanover

Ingredients

  • 2 portabello mushrooms
  • 1 zucchini
  • 1 red onion
  • 7 mini sweet bell peppers
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp balsamic vinegar

Instructions

  • Prep: Rinse and pat dry all of the veggies, except for the mushrooms.
  • Slice Zucchini: Slice off the ends. Cut the zucchini in half. Cut each half into 4 vertical slices.
    zucchini sliced with ends removed, cut in half and then cut into 4 vertical slices.
  • Slice Onion: Cut off the ends of the onion. Remove the skin. Slice into 1/4 to 1/2-inch thick rings.
    Red onion sliced with roots and skin removed.
  • Secure Rings: Insert a toothpick into each onion ring to help keep it intact on the grill.
    Sliced red onion rings with toothpicks inserted to hold rings together.
  • Season: Place the veggies on a sheet pan and drizzle with olive oil. Sprinkle both sides with salt and pepper.
    Pan of raw seasoned mushrooms, zucchini, peppers and onions.
  • Heat Grill: Heat the grill to high or 400F degrees with direct heat.
  • Grill: Place the veggies on the grill in a single layer. Start with the mushrooms cap side up. Grill for 4-5 minutes, until grill marks form. Flip. Grill for 4-5 more minutes.
    tongs lifting zucchini on grill to reveal grill marks.
  • Serve: Remove the grilled vegetables to a plate. Leave whole or slice into smaller pieces, removing the pepper stems and toothpicks. Drizzle with balsamic vinegar.
    plate of grilled mushrooms, zucchini, peppers and onions.

Notes

When grilling mushrooms, place them on the grill cap side up. That way, when you flip them, the juices will stay inside the cap, making them more flavorful and tender.
This recipe is very versatile. You could also use asparagus, yellow squash, button mushrooms and other seasonal vegetables.
If you use harder vegetables like carrots, potatoes or winter squashes, they will take longer to cook. 

Nutrition

Calories: 180kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 600mg | Potassium: 768mg | Fiber: 6g | Sugar: 13g | Vitamin A: 6620IU | Vitamin C: 277mg | Calcium: 33mg | Iron: 1mg