Grilling season is finally here, and I have been firing up my grill almost every weekend. Besides cooking classic burgers and steaks, I love adding fresh veggies to my grill lineup. Grilled vegetables bring out their best, with smoky, caramelized, and bold flavors, making them perfect as a side dish for grilled meat or on their own. I wanted to share some of my go-to veggies for the grill and tell you why they deserve a spot at your next BBQ!
Zucchini
Zucchini is the perfect grilled vegetable. It cooks fast, absorbs the delicious smoky grill flavor, and gets those gorgeous grill marks in no time. Slice it lengthwise into planks or thick rounds to keep it from falling through the grates. A simple brush with olive oil, add salt, and you are ready to grill. Additionally, you can add a bit of garlic, lemon, and fresh herbs before grilling. It will taste amazing! Serve grilled zucchini alongside grilled chicken or salmon, and it is also fantastic when piled onto a veggie sandwich.
Corn on the Cob
Grilled corn is the crown jewel of summer cookouts. Leave the husks on for a steamed, smoky effect, or shuck them first to get stunning charred kernels. Grilled corn is delicious with nothing but butter and salt. You can also get a little creative and top it with cotija cheese, lime, or chili powder for a Mexican street corn-inspired twist. It's the perfect match for burgers, ribs, or a large platter of grilled shrimp.
Bell Peppers
Colorful, sweet, and slightly smoky when grilled, bell peppers are backyard BBQ favorites that please the crowd. Cut them into wide strips or quarters to make flipping on the grill nice and easy. As the bell peppers cook, their natural sugars caramelize, making them the perfect topping for grilled sausages or sandwiches. Try keeping them whole and stuffing them with cheese or grains for a hearty side dish.
Mushrooms
Mushrooms bring that rich, meaty flavor that makes them ideal for the grill. Portobellos are especially great for the grill, and you can treat them just like a burger patty, tossing them right on the grates. Creminis or button mushrooms can be grilled on skewers, making them easy to flip and fun to eat. Mushrooms absorb marinades beautifully, especially those with balsamic vinegar or soy sauce. Try them next to steak or on top of polenta.
Asparagus
Asparagus is another grill favorite. You can perfectly grill asparagus by laying the spears perpendicular to the grates or using a grill basket to keep them from slipping through. A light coating of olive oil and a sprinkle of salt and pepper is all you need. Grilled asparagus pairs well with everything from grilled fish to pasta salads, and it is also great chopped into a summer risotto.
Onions
Grilled onions are the perfect mix of sweet and smoky. Thick slices or whole peeled onion halves work best for grilling. Any onion will grill well, and I think they are a must for burgers and sandwiches. Try grilling a whole onion wrapped in foil with a pat of butter inside for a really special treat.
Eggplant
Eggplant becomes rich and creamy on the grill, with a delicious charred exterior. Slice a peeled eggplant into thick rounds or long planks, brush it with olive oil, and grill until tender. It pairs beautifully with Mediterranean flavors like tahini, feta, or pesto. Add your perfectly grilled eggplant to wraps or grain bowls, or even serve it as a steak alternative.
Tomatoes
Yes, tomatoes can go on the grill! And I think they are spectacular. Cherry or grape tomatoes do well on skewers, while halved Roma or beefsteak tomatoes can go cut-side down right on the grates. The heat intensifies their sweetness and gives them a smoky kick. I like to use grilled tomatoes tossed into pasta salads or served with a side of burrata. Just be warned that they cook quickly, so toss them on the grill right before you are ready to eat.
Carrots
Grilled carrots are a revelation. Their natural sweetness gets even sweeter with a bit of char. You can slice them lengthwise or use smaller whole carrots in a grill basket. I love grilled carrots with a drizzle of honey and a splash of lemon juice. They are a great side dish, but also delicious when chopped into a summer salad.
Green Beans
Green beans may seem like a strange grilling candidate, but once you try them, you will be hooked. Toss your fresh green beans in some olive oil and then grill them in a basket or on foil. They will get lightly blistered and tender as they cook. A sprinkle of flaky salt or a dash of lemon zest is the perfect finishing touch. Serve your grilled green beans with grilled chicken or fish, or just as a snack with some homemade dip.
Brussels Sprouts
Halved Brussels sprouts get crispy, smoky, and oh-so-tasty on the grill. Skewer them and place them directly on the grill grates, or use a grill basket to make turning easier. Brussels are great with a balsamic glaze or a squeeze of lemon. You can also toss them in a bit of maple syrup and mustard post-grill for a sweet-savory combo.
Cabbage
Cabbage on the grill? Absolutely. When cut into thick wedges, cabbage holds its shape beautifully and takes on a tender, smoky flavor with crispy edges. Brush it with oil and season it well. It pairs well with tangy sauces, such as a yogurt-based dressing, ranch, or even buffalo sauce. Serve your grilled cabbage as a unique side dish, or use it to make salads and sandwiches that have a whole new flavor that I know you will adore.
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