Herb Grilled Vegetables (Vegan, Gluten-Free)

Sharon Palmer

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 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, and grain bowls the next day.

Living in California, I grill vegetables year round; I just change up the variety of veggies depending on the season. This recipe showcases my favorite way to grill vegetables, with some of my favorite standbys, including broccoli spears, bell peppers, carrots, zucchini, eggplants, and sweet potato. However, you can swap these veggies out for a range of additional vegetables, including Brussels sprouts, cauliflower, mushrooms, potatoes, fennel, and asparagus. You can even grill radicchio and cabbage! All you have to do is create a flavorful marinade for the vegetables, let them soak up the flavors, and then grill those babies up.

One way I like to grill vegetables is with a grill basket, it makes grilling super easy, so check out my step-by-step guide for using a grill basket to grill vegetables. 

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Herb Grilled Vegetables (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

Grilled vegetables are so delicious and easy as can be with this recipe, which includes a simple lemon-herb marinade. Use grilled vegetables as a yummy side-dish or addition to sandwiches, salads, pasta, and wraps.

Scale

Ingredients

Vegetables:

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

Lemon Herb Olive Oil Marinade:

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

Instructions

  1. Slice the vegetables into medium size pieces, as noted. Don’t slice them so small that they fall in between the grids of the grill basket while grilling.
  2. Place sliced vegetables into a  9 x 13-inch baking dish.
  3. Prepared 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. Marinade 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 directions on using a grill basket). Reserve marinade at the bottom of the dish.
  7. Grill vegetables, turning with tongs to avoid burning or charring. Brush on reserved marinade, cooking 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 type of vegetable.
  8. Serve grilled vegetables on a platter, or with sandwiches, salads, grain bowls, or wraps.

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.

  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (vegetables + marinade)

Keywords: grilled vegetables, how to grill vegetables, best grilled vegetables

How to Grill Vegetables in a Grill Basket

Check out my quick little video on grilling veggies using a grill basket in my own back yard. Learn more about how to grill vegetables in a grill basket with this blog post: https://sharonpalmer.com/2014-07-15-how-to-grill-vegetables-in-a-grill-basket/

Posted by Sharon Palmer: The Plant-Powered Dietitian on Monday, June 29, 2020

 

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

For more plant-based grilling inspiration, check out:

Grilled Spicy Sesame Tofu
Grilled Lemon Cilantro Shishito Peppers
Herbed Grilled Artichokes

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