Nothing's better than roasted veggies unless they are grilled. Now you can do them on your grill while you cook your dinner. A delicious blend of mixed vegetables cooked on the grill!
Introduction
It's time to enjoy some great grilled veggies with all those grill meals this summer.
The idea is simple. Treat the grill as an oven, kind of at least. Most of my grilling is done in the 450°-500° range, and I have a large grill surface. So somewhat like an oven, but there is that direct heat thing going on, so give all the veggies a nice coat of olive oil and season to taste.
Make sure to give it a good stir every 5 minutes, and you can grill almost any veggie in a grill basket. Please note... NO ALUMINUM FOIL.
My Rating
An easy 5, great taste, and I do this over and over.
♨️The Grill
The general grill surface temperature range to cook vegetables is about 450°. So they go will with other things like pork tenderloin, pork chops, or most chicken recipes.
If you are cooking something at a higher temperature like burgers or steaks, you will burn the outside of the vegetables before the inside is done - not a good thing.
If you use a lower temperature, it will take longer, but usually, the results will be acceptable.
Please note, we are talking about the grill surface temperature and not the temperature on your hood thermometer, which is totally useless. Please see A Beginners Guide to Grill Temperature on a Gas Grill.
🥕The Vegetables
The cooking time for vegetables will vary some by the type of vegetable.
Root vegetables, like potatoes and carrots, will take longer. About 30 minutes for 1-inch chunks of potatoes and 25 minutes for thinner carrots.
Note that a done potato has an internal temperature of at least 190°, but 200°-210° is much better.
Softer vegetables like broccoli, peppers, zucchini, bell peppers, and yellow squash will take about 15 minutes.
But what if you want different veggies. Here is a general guide from VegKitchen that should help. Or, as always, Google is your friend.
Be sure the veggies have a coat of oil. Plus, a little salt and pepper. I used my All Purpose Seasoning - 7:2:1 and 7:2:2.
📖Grill Side Dish Recipes
Brown Sugar Cinnamon Glazed Grilled Pineapple
Grilled Stuffed Tomatoes; Italian Style
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
Preheat the grill to 450°-500° range surface temperature. That is medium-high on most grills.
Prep the veggies you want. I'm doing small potatoes cut into about 1-inch pieces (30 minutes). Baby carrots (25 minutes). Broccoli, peppers, zucchini, and yellow squash all at 15 minutes. Give them all a nice coat of oil and season with some salt and pepper to taste. I used my 7:2:2 seasoning.
Start grilling with a closed hood and stir every 5 minutes. Potatoes first, then at the first stir, add the carrots.
At 15 minutes into cooking, add the other veggies.
Serve immediately.
📝Full Recipe
Grilled Mixed Vegetables
Ingredients
- ¾ pound potatoes - cleaned and cut into 1-inch pieces
- ¼ pound baby carrots
- 2 green or red peppers - 1-inch pieces
- 1 zucchini - small ½ inch slices
- 1 yellow squish - small ½ inch slices
- 1 head broccoli - trimmed into florets
- salt and pepper to taste - or 7:2:2
- olive oil - Just to coat
Instructions
- Preheat the grill to 450°-500° range surface temperature. That is medium-high on most grills.
- Prep the veggies you want. I'm doing small potatoes cut into about 1-inch pieces (30 minutes). Baby carrots (25 minutes). Broccoli, peppers, zucchini, and yellow squash all at 15 minutes.
- Give them all a nice coat of oil and season with some salt and pepper to taste. I used my 7:2:2 seasoning.
- Start grilling with a closed hood and stir every 5 minutes. Potatoes first, then at the first stir, add the carrots. At 15 minutes into cooking, add the other veggies.
- Serve immediately.
My Private Notes
Recipe Notes
Pro TIps
- The recommended grill surface temperature is about 450°. Grill surface temperatue is not the same as the hood thermometer.
- This requires a large grill basket or pan as written. You can not "crowd the pan" and expect this to cook well.
- Lower grill temperature will take longer but will usually be ok. But higher grill temperature will generally burn the outside of the vegetables before the inside is done.
- Be sure the veggies have a coat of oil. Plus, a little salt and pepper. I used my 7:2:2 Seasoning.
- Other veggies can be used. See link in post.
- Note that a done potato has an internal temperature of at least 190°, but 200°-210° is much better.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editors note: Originally published June 11, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Blackfeather
Very good!
I added water half way through for the smoking.
Thanks!
Blackfeather
Oops!
Wrong recipe...
This was for the baked chicken thighs.
Rating still stands. I prepared this dish with the chicken thighs.
JB
We do not have an outdoor grill. Can we grill these veggies on a nonstick pan on the electric stove? Please advise.
Dan Mikesell AKA DrDan
Hi again JB,
I'm working my way through the comments with coffee.
To do this inside, I would head to the oven with a sheet pan. Do it somewhat like https://www.101cookingfortwo.com/one-pan-roasted-pork-tenderloin-with-potatoes-and-carrots/ and you can skip the tenderloin and add the other veggies on time.
Dan
Patt
Do you close the hood on a gas grill when grilling vegetables
Dan Mikesell AKA DrDan
Hi Patt,
Welcome to the blog.
Closed.
General rules for grill hoods. Less than 1/2 inch thick can be open or closed. 1/2 to 1 inch thick things can be either but preferred closed. Over 1 inch, always closed.
On this blog, it is always closed unless I make a big deal about it being open (like the grilled chicken fajitas).
Dan
Cheryl
I would love to have a good grill pan for this - do you recall what brand you have or source?
Thanks!
DrDan
Many years ago from William Sonoma. It never dies but is discolored and needs to be soaked to clean. I have had others but keep going back to this one. Pamper Chef has something similar.