Go Back
+ servings
Print Recipe
grilled vegetables on a platter

How to Grill Vegetables (4 different ways!)

Learn how to grill vegetables with four amazing, easy methods! In this guide to grilling vegetables, you'll learn how to cook them directly on the grill, in foil packs, using a grill basket and how to make grilled vegetable kabobs. Serve these delicious grilled vegetables with your favorite main dishes all summer long.

Course Dairy Free, Gluten Free, Grain Free, Side Dish, Vegan, Vegetarian
Cuisine American
Keyword easy grilled vegetables, how to grill vegetables, the best grilled vegetables
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Author Monique Volz of AmbitiousKitchen.com

Ingredients

  • 1 bell pepper, halved or cut into 1/2" thick strips
  • 1 red onion, peeled and cut into 1/2" thick rounds or quarters
  • 1 zucchini, cut into 1/2" thick rounds or strips
  • 1 yellow squash, cut into 1/2" thick rounds or strips
  • 1/2 pound fingerling potatoes (or regular potatos cut into 1 inch cubes)
  • 1/2 pound brussels sprouts, with ends and outer leaves removed and cut in half
  • 1/2 pound baby bella mushrooms, left whole (or 2 portobello mushrooms, left whole)
  • 2 ears corn, shucked and cleaned
  • 2 tablespoons olive oil
  • Freshly ground salt and pepper
  • Optional:
  • 2 teaspoons garlic powder
  • Street corn seasoning

Instructions

  1. Method 1: directly on the grill. Use this method for larger vegetables like corn, bell pepper, thick sliced zucchini & yellow squash, onion and portobello mushrooms.

    Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.

    Marinate your veggies or season them with olive oil, salt, pepper and garlic powder if you'd like.

    Place your vegetables on the grill in a single layer. Start with corn, portobello mushrooms and onion in the back, followed by bell pepper, zucchini and yellow squash towards the front for even cooking. Close the lid and let the vegetables cook for about 3-5 minutes.

    After 3-5 minutes open the lid and flip your vegetables, starting with the closer ones that take the shortest amount of time. Cook corn for 15-20 minutes total, portobello mushrooms for 8-10 minutes flipping halfway through, onion for 8-10 minutes flipping halfway through, bell pepper strips for 6-8 minutes flipping halfway through, and zucchini & yellow squash for 5-8 minutes flipping halfway through.

    Remove each vegetable as soon as it's cooked to your liking and has nice grill marks, starting with the vegetables closest to the front of the grill.

  2. Method 2: vegetable kabobs. Use this method for grilling any vegetables you like that have similar grill times like bell pepper, onion, baby bella mushrooms and zucchini.

    Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.

    Thread your sliced and seasoned vegetables onto skewers, place them directly on the grill and close the lid.

    Grill your vegetable kabobs until they're tender and slightly charred, flipping them every 3-5 minutes. Vegetables kabobs will take about 10 minutes total to cook.

  3. Method 3: foil pack. Use this method with smaller vegetables like brussels sprouts, potaotes and baby bella mushrooms.

    Preheat your grill to medium-high heat, about 375-400 degrees F. Scrape off any leftover bits from the last time you grilled.

    Place your sliced and seasoned vegetables on a thick piece of aluminum foil and add another piece of foil on top. Seal the edges by folding the pieces of foil together.

    Use a fork or knife to poke a hole at the top of the foil pack to allow some steam to escape.

    Place the foil pack over direct heat on the grill and cook for about 20-25 minutes or until tender tender and done to your liking.

  4. Method 4: using a grill basket. Similarly, use this method with smaller vegetables like brussels sprouts, potatoes and baby bella mushrooms, or vegetables that you cut into smaller pieces.

    Preheat your grill to medium or medium-high heat, which is about 375 to 400 degrees F on a gas grill. Scrape off any leftover bits from the last time you grilled. Place your grill basket directly on the grill to let it heat up for about 10 minutes while the grill is preheating. This will help prevent the veggies from sticking.

    Add your sliced and seasoned vegetables to the grill basket and close the lid.

    Cook your vegetables in the grill basket for about 20 minutes, flipping or stirring them every 5-8 minutes until they're cooked to your liking.