Can I make these vegetables without a grill basket?

Yes! You can use skewers to make vegetable kebabs, or use a perforated grill pan. In a pinch, you can even create a makeshift basket using heavy-duty aluminum foil folded up at the edges. Just be careful with stirring to prevent vegetables from falling through the grates.

How do I keep the vegetables from sticking to the grill basket?

Make sure your grill basket is clean and well-oiled before adding vegetables. Additionally, tossing the vegetables thoroughly in oil before grilling creates a natural non-stick barrier. If you're still having issues, a quick spray of cooking oil on the basket before adding vegetables can help.

Can I make these vegetables in the oven instead?

Absolutely! Spread the seasoned vegetables on a large baking sheet and roast at 425°F for about 20-25 minutes, stirring halfway through. You won't get quite the same smoky flavor, but they'll still be delicious with nice caramelization.

Why did my vegetables turn out soggy instead of caramelized?

This usually happens when vegetables are overcrowded or when the grill temperature isn't high enough. Make sure your grill is properly preheated, don't overload your basket, and stir occasionally but not constantly. Also, ensure your vegetables are dry before seasoning and grilling.

The Best Grilled Vegetables Recipe

Description

These grilled vegetables are the perfect healthy side dish bursting with smoky, charred flavors! Made with a mix of zucchini, mushrooms, bell peppers, and onions, these veggies are easy to prepare and cooked to perfection in a grill basket. A simple olive oil and seasoning blend elevates their natural flavors, making this dish suitable for any meal or occasion.

Ingredients

Units Scale

Vegetables

2 medium zucchini, sliced into 1/4-inch medallions
2 medium red or green bell peppers, cut into 1-inch chunks
1 medium red onion, cut into chunks
8 ounces white or cremini mushrooms, quartered
1 pint cherry or grape tomatoes, whole

Seasoning

3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper

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Instructions

Prepare the Vegetables
Slice 2 medium zucchinis into 1/4-inch thick medallions. Cut 2 medium red or green bell peppers into 1-inch chunks, and chop 1 medium red onion into similar-sized pieces. Quarter 8 ounces of white or cremini mushrooms or halve them if they are smaller. Keep 1 pint of cherry or grape tomatoes whole for added texture.
Preheat the Grill
Preheat your outdoor grill to medium-high heat, approximately 400°F (200°C). This will ensure even cooking and perfect grill marks.
Season the Vegetables
In a large mixing bowl, combine all the prepared vegetables. Drizzle them with 3 tablespoons of olive oil and sprinkle in 1 teaspoon of salt, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon black pepper. Toss everything together to ensure each vegetable is coated evenly.
Grill the Vegetables
Transfer the seasoned vegetables into a grill basket, spreading them out evenly. Place the basket on the preheated grill and cook for 12 to 15 minutes until the vegetables are tender and lightly charred. Stir every 2 to 3 minutes to prevent sticking, and allow the tomatoes to pop and release their juices.
Serve
Remove the vegetables from the grill, check for seasoning, and add additional salt and pepper if needed. Serve hot, alongside your favorite main course.

Notes

If you don’t have a grill basket, skewer the vegetables on metal skewers or cook directly on the grates, ensuring you cut them large enough to avoid slipping through.
For added flavor, sprinkle fresh herbs like parsley, basil, or thyme before serving.
This recipe pairs perfectly with grilled proteins like chicken, steak, or fish.
You can store leftovers in an airtight container for up to 3 days in the refrigerator.
For a trace of smokiness, consider adding a sprinkle of smoked paprika to the seasoning mix.

Nutrition

Serving Size: 1/6 of recipe
Calories: 90
Sugar: 4g
Sodium: 400mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg