Easy Herb Grilled Vegetables

Easy Herb Grilled Vegetables (Vegan, Gluten-Free, & Delicious!)

Grilled vegetables are the ultimate side dish for anyone looking to eat healthy, plant-based, and gluten-free—without sacrificing flavor. This easy herb grilled vegetable recipe brings out the best in seasonal produce using a simple blend of fresh herbs, olive oil, and a hot grill. Whether you’re vegan, vegetarian, or just craving something light and flavorful, these grilled veggies are your go-to for summer barbecues, meal prep, or weeknight dinners. Plus, they’re quick to make, packed with nutrients, and naturally gluten-free. Let’s fire up the grill and get cooking!

There’s nothing quite like the simple goodness of grilled vegetables in the summer time (or year round, for that matter!). You can use whatever vegetable is growing in your garden, or that is fresh, seasonal, and appealing at your neighborhood farmers market or supermarket, and get to grilling. The smoky, caramelized flavors and crispy textures make vegetables addictively good. When I grill vegetables, I prepare a mountain of them, as my family and friends will just devour them, they are that good. And I am always hoping for leftovers, as grilled vegetables are wonderful in sandwiches, salads, toast, wraps, pasta dishes, and grain bowls the next day. Just slice up your veggies, mix up this quick lemon herb olive oil marinade, drizzle over the vegetables, toss and marinate, then grill until tender, golden, and delicious.

Easy Herb Grilled Vegetables

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• Author: The Plant-Powered Dietitian
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegan

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Description

Quick, healthy, and absolutely delicious—these herb grilled vegetables are vegan, vegetarian, and gluten-free. Perfect for summer grilling or weeknight dinners!

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Ingredients

Scale 1x2x3x

Vegetables:

• 1 medium onion, sliced in thick wedges
• 8 ounces small broccoli spears or broccoli rabe
• 1 medium bell pepper (green, yellow, red, or orange), sliced into thick wedges
• 4 small carrots, sliced in half horizontally
• 4 small zucchinis, sliced in half horizontally
• 6 small eggplants, sliced into half vertically (or 1 medium eggplant, sliced into thin horizontal strips)
• 2 small sweet potatoes, with peels, sliced into strips

Lemon Herb Olive Oil Marinade:

• 1/4 cup extra virgin olive oil
• 1 large lemon, juiced
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh or dried herbs, as desired (i.e., parsley, basil, rosemary, tarragon, chives, cilantro, thyme, dill)
• Salt and pepper to taste (optional)

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Instructions

1. Slice the vegetables into medium size pieces, as directed. Don’t slice them so small that they fall in between the grids of the grill or grill basket while grilling.
2. Place sliced vegetables into a 9 x 13-inch baking dish.
3. Prepare marinade by whisking together olive oil, lemon juice, garlic, herbs, and salt and pepper (optional).
4. Drizzle marinade over veggies and toss with tongs to distribute ingredients.
5. Cover, chill, and marinate the vegetables for at least one hour.
6. Heat the grill to medium heat. Use a grill basket or grill the vegetables directly on the grill grates. (Check out these step by step directions on how to use a grill basket). Reserve marinade at the bottom of the dish.
7. Grill vegetables, turning frequently with tongs to cook evenly and avoid burning. Brush on additional reserved marinade during cooking. Cook until golden brown and just tender. Some vegetables will be done cooking earlier than others, so remove as the vegetables are done. Vegetables may take from 10-40 minutes, depending on size and type of vegetable.
8. Serve grilled vegetables on a platter, or with sandwiches, salads, grain bowls, or wraps, as desired. Store in an airtight container for up to 7 days in the fridge.

Notes

You may need to remove some veggies that cook quickly, and allow some that need additional cooking to remain on grill longer.

Suggestions: I love to enjoy grilled veggies as a simple side to a delicious meal, such as a veggie burger or nut loaf. But don’t be afraid to use leftovers in a salad, sandwich, or pasta dish the next day.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cuisine: American

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 145
• Sugar: 8 g
• Fat: 7 g
• Saturated Fat: 1 g
• Carbohydrates: 20 g
• Fiber: 6 g
• Protein: 3 g

Check out my quick little video on grilling veggies using a grill basket in my own back yard.

Serve these Herb Grilled Vegetables with these Delicious Recipes

Orzo Salad with Grilled Vegetables
Vegan Pasta with Roasted Vegetables
Curried Oat White Bean Veggie Burgers
Vegan Chickpea Salad Sandwiches
Vegan Kale Caesar Salad
Vegan BLTA Sandwich
Black Beans and Rice Vegan Bowl
Summer Vegetarian Chili
Herbed Lentil Patties with Mushroom Sauce
Vegan Burrito with Refried Beans and Corn

Top 10 Healthy Grill Recipes

For other favorite grilled recipes, check out the following.

Lemon Herb Grilled Artichokes
Grilled Corn with Cilantro Lime Butter
Chipotle Lime Grilled Tofu Steaks
Grilled Corn and Tofu Salad
Grilled Nectarine Salad with Citrus Ginger Dressing
Spicy Sesame Grilled Tofu
Grilled Shishito Peppers with Lemon and Cilantro
Grilled Peaches with Basil
Grilled Corn and Potato Salad with Crispy Sage
Sesame Grilled Corn on the Cob

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