Marinated Grilled Vegetables

For truly tasty vegetables, there is nothing better than grilling! Learn how to make the most delicious grilled marinated vegetables using any veggies you like. They make an amazing side dish, are a great addition to sandwiches and salads, and can be the star of any appetizer spread.

When it comes to vegetable side dishes, roasting and grilling are probably the two most delicious ways to cook veggies. They get a nice char, get slightly caramelized on the edges, and get crispy. They are so good. 

If you really want to take your grilled vegetables to the next level, the key is adding the marinade after they come off the grill! This trick allows the vegetables to soak up all the yummy flavors of the balsamic vinegar, lemon, garlic, and herbs. 

Pair these vegetables with some tasty grilled chicken, a yummy steak, or some grilled tofu for an easy, summer meal. 

What are the best vegetables for grilling?

Almost any vegetable can be cooked on the grill, but some turn out better than others. Our favorite vegetables to grill are the ones that don't require extra steps like parboiling. 

• Zucchini
• Summer squash
• Mushrooms
• Bell peppers
• Asparagus
• Eggplant
• Red Onion
• Broccolini

Best Marinade for Grilled Vegetables

The key to any tasty marinade is balancing out the flavors. You need an acid, oil (or another fat), something salty, something sweet (optional), and some seasoning. Using this blueprint, you can make almost any style of marinade you like. 

With that said, when it comes to grilled vegetables, a balsamic marinade is a classic for a reason. The sweetness and tang of balsamic vinegar really work to bring out the natural sweetness in the veggies. 

Here is what's in our favorite veggie marinade and some alternatives:

• Olive oil: This is the fat in the marinade and adds richness to the vegetables. Avocado oil would also work. 
• Lemon juice: The combination of lemon juice and freshly grilled vegetables are perfect for summertime. Another citrus would work as well.
• Balsamic vinegar: Balsamic vinegar has a lot of natural sweetness and it brings out the sweetness of the vegetables. Swap in red wine vinegar, apple cider vinegar, white balsamic, rice vinegar, or white wine vinegar. 
• Dijon mustard: Dijon mustard works as a  seasoning and salt component in this marinade. Swap in another mustard (just not yellow), soy sauce, Worcestershire sauce, or tamari. 
• Honey: To balance the acid in the recipe, honey is a great choice. Real maple syrup or agave would also work. This can also be skipped for a sugar-free option. 
• Garlic: This is another seasoning component. Shallots would also be delicious. Garlic powder or minced garlic also works. 
• Italian seasoning: This seasoning contains dried basil, rosemary, oregano, and parsley so it's an easy way to add depth of flavor. Swap in any dried or fresh herbs you like,
• Kosher salt and fresh black pepper: Salt is critical to making food taste good. Kosher or sea salt and freshly ground black pepper are the best options.

How to Marinate Grilled Veggies

While most recipes suggest marinating vegetables before grilling, I am here to tell you that the best marinated grilled vegetables are marinated after they come off the grill.

When vegetables come off the grill, they are in the perfect state to soak up all that delicious sauce. It provides so much more flavor!

Some people like to double marinate their veggies, using the marinade before grilling and then drizzling it on after as well. While this works, it doesn't add that much more flavor and isn't really worth it in my opinion.

How to Serve Grilled Vegetables

There are so many different ways to serve grilled veggies. They can be the star of the meal, an easy side dish, or be part of a larger dish like antipasto or pasta salad. They are super versatile. Consider trying: 

• Make some creamy polenta or mashed cauliflower and serve the grilled vegetable on top with Parmesan cheese. 
• Serve it alongside a grilled protein like Grilled Chicken, Pork Tenderloin, or Salmon.
• Toss the grilled vegetables and marinade with a bowl of cooked pasta for an amazing pasta salad.
• Chop the vegetables into large pieces and serve them as part of a cheeseboard, antipasto platter, or salad. They can also be g chilled and served as crudite.
• Grab some toast, add a layer of cream cheese or ricotta, and top with grilled veggies. Add some fresh basil or rosemary for an amazing lunch or fancy appetizer. 

Recipe Tips and Garnish Ideas

• For easier preparation, you can make this recipe in a grill basket as well. Cut the vegetables into smaller pieces, toss with olive oil, and add to the grill basket. Cook for 8-12 minutes, shaking the basket every few minutes.
• Make sure to clean the grill grates before adding the vegetables to ensure they don't stick. 
• Experiment with more vegetables including corn, carrots, cabbage, bok choy, tomatoes, squash, and more. 
• Add parmesan cheese, goat cheese, or feta cheese for even more fun.
• Finish the dish with fresh herbs.
• Add some sliced almonds or pine nuts before serving for added crunch.

Calories 150, Total Fat 11g, Total Carbohydrate 12g, Protein 3g, Serving Size 3/4 cup

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