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    🏠Home » Recipes » Grill Side Dish Recipes

    Grilled Mixed Vegetables

    Jan 20, 2023 by Dan Mikesell AKA DrDan · Last modified: Aug 4, 2023 · 8 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.50 from 18 votes

    Delicious Grilled Mixed Vegetables cooked on the grill compliments any meal. You can easily add them to your grill while you cook dinner to complete your meal.

    image of Grilled Mixed Vegetables on a white plate
    Jump To:
    • 🥕Ingredients
    • 👨‍🍳How to Grill Mixed Vegetables
    • ♨️The Grill Temperature
    • 🥕About Vegetable Grilling Time
    • ❓FAQs
    • Step-by-Step Photo Instructions
    • 📖 Recipe
    Blue ribbon divider used for visual effect

    Nothing's better than roasted veggies unless they are grilled—the perfect way to increase your vegetables. Everybody will enjoy great grilled veggies with their grilled meals. Change the mixture to your preferences and use seasonal vegetables.

    You are simply using the grill as an oven for roasting with the addition of some great grill flavors. No foil is needed. Let the vegetable develop wonderful char with direct exposure to the heat.

    It uses a grill temperature in the 450°-500° range, Which matches most chicken and pork recipes and can also be adapted to beef grilling. It only uses olive oil and simple seasoning. No fancy marinade is needed for great taste.

    The perfect side dish for most grilled meals, like Grilled Whole Chicken, Grilled Burgers, Grilled Chicken Breasts, Grilled Pork Chops, or Grilled Pork Tenderloin.

    And try some other grilled side dish recipes like Grilled Baby Potatoes, Brown Sugar Cinnamon Glazed Grilled Pineapple, Grilled Asparagus, or Grilled Stuffed Tomatoes; Italian Style.

    🥕Ingredients

    • Potatoes—cleaned and cut into 1-inch pieces
    • Carrots—baby or peeled and sliced
    • Bell peppers—1-inch pieces
    • Zucchini—small into ½ inch slices
    • Yellow squash—small into ½ inch slices
    • Broccoli—trimmed into florets
    • Salt and pepper—to taste - or 7:2:2
    • Olive oil—To coat

    👨‍🍳How to Grill Mixed Vegetables

    1. Preheat the grill to 450°-500° surface temperature.
    2. Prep the veggies you want.
    3. Grill each for the appropriate time for each vegetable. I'm using small potatoes cut into about 1-inch pieces (30 minutes). Baby carrots (25 minutes). Broccoli, peppers, zucchini, and yellow squash, all at 15 minutes.
    4. Give them a nice coat of oil and season with salt and pepper to taste. I used my 7:2:2 seasoning.
    5. Start grilling with a closed hood and stir every 5 minutes. Potatoes go in first, then at the first stir, add the carrots. At 15 minutes into cooking, add the other veggies.
    6. Serve immediately.

    ♨️The Grill Temperature

    The general grill surface temperature range to cook vegetables is about 450°. So they go well 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 at that temperature—not a good thing. If you have a large grill surface, you can do zone cooking with a hot area for the beef and a lower temperature area for the vegetables.

    If you use a lower temperature, it will take longer, but usually, the results will be acceptable.

    Please note that we are talking about the grill surface temperature, not the temperature on your hood thermometer, which is useless. Please see A Beginners Guide to Grill Temperature on a Gas Grill.

    🥕About Vegetable Grilling Time

    The cooking time for vegetables will vary 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, cherry tomatoes, and pieces of red onion.

      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.
    • If you want different veggies, as always, Google is your friend. Grill times are about the same as oven-roasting times for vegetables.

    Be sure the veggies have a generous coat of oil. Plus, a little salt and pepper. I used my All Purpose Seasoning - 7:2:1 and 7:2:2 to add some garlic flavor.

    ❓FAQs

    Are grilled vegetables healthy?

    Absolutely, all they need is a bit of oil and light seasoning. It is a great way to increase your healthy vegetable intake.

    What vegetables can be cooked on a grill?

    You can enhance the taste of almost any vegetable by grilling. The grilling time will vary by the vegetable, along with the size and thickness of that vegetable.

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    ↑Jump to Table of Contents

    This recipe is listed in these categories. See them for more similar recipes.

    Grill Side Dish Recipes, Side Dish Recipes
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    Step-by-Step Photo Instructions

    multiple raw vegetables in a grill pan with salt pepper and oil

    Preheat the grill to 450°-500° range surface temperature. That is medium-high on most grills.

    three bowls of prepared vegetable with oil

    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 a nice coat of oil and season with salt and pepper to taste. I used my 7:2:2 seasoning.

    carrots and potatoes in grill pan

    Start grilling with a closed hood and stir every 5 minutes. Potatoes first, then at the first stir, add the carrots. Do not use a smaller grill pan, they will not cook well.

    pouring vegetables into grill pan

    At 15 minutes into cooking, add the other veggies.

    grilled vegetables on gray plate

    Serve immediately.

    ↑Jump to Table of Contents

    📖 Recipe

    Grilled Mixed Vegetables in a white bowl

    Grilled Mixed Vegetables

    From Dan Mikesell AKA DrDan
    Delicious Grilled Mixed Vegetables cooked on the grill compliments any meal. You can easily add them to your grill while you cook dinner to complete your meal.
    Tap to leave a Rating
    4.50 from 18 votes
    Print Email Text CollectionCollected
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings #/Adjust if desired 6 Servings

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat the grill to 450°-500° range surface temperature. That is medium-high on most grills.
      multiple raw vegetables in a grill pan with salt pepper and oil
    • 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 a nice coat of oil and season with salt and pepper to taste. I used my 7:2:2 seasoning.
      three bowls of prepared vegetable with oil
    • Start grilling with a closed hood and stir every 5 minutes. Potatoes first, then at the first stir, add the carrots. Do not use a smaller grill pan, they will not cook well.
      carrots and potatoes in grill pan
    • At 15 minutes into cooking, add the other veggies.
      pouring vegetables into grill pan
    • Serve immediately.
      Grilled Mixed Vegetables in a white bowl
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro TIps

    1. The recommended grill surface temperature is about 450°. The grill surface temperature is not the same as the hood thermometer.
    2. This requires a large grill basket or pan, as written. You can not "crowd the pan" and expect this to cook well.
    3. Lower grill temperature will take longer but will usually be ok. But a higher grill temperature will generally burn the outside of the vegetables before the inside is done.
    4. Be sure the veggies have a coat of oil. Plus, a little salt and pepper. I used my 7:2:2 Seasoning.
    5. Other veggies can be used. Discussed in the post.
    6. 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

    Calories : 99 kcal (5%)Carbohydrates : 15 g (5%)Protein : 2 g (4%)Fat : 4 g (6%)Saturated Fat : 1 g (5%)Polyunsaturated Fat : 0.4 gMonounsaturated Fat : 2 gSodium : 425 mg (18%)Potassium : 452 mg (13%)Fiber : 3 g (12%)Sugar : 3 g (3%)Vitamin A : 3050 IU (61%)Vitamin C : 94.9 mg (115%)Calcium : 20 mg (2%)Iron : 1.1 mg (6%)
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Vegetable
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editors note: Originally published June 11, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Blackfeather

      March 09, 2020 at 6:53 pm

      5 stars
      Very good!
      I added water half way through for the smoking.
      Thanks!

      Reply
      • Blackfeather

        March 09, 2020 at 6:56 pm

        Oops!
        Wrong recipe...
        This was for the baked chicken thighs.
        Rating still stands. I prepared this dish with the chicken thighs.

    2. JB

      August 27, 2019 at 6:43 am

      We do not have an outdoor grill. Can we grill these veggies on a nonstick pan on the electric stove? Please advise.

      Reply
      • Dan Mikesell AKA DrDan

        August 27, 2019 at 8:35 am

        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

    3. Patt

      August 25, 2019 at 8:05 pm

      Do you close the hood on a gas grill when grilling vegetables

      Reply
      • Dan Mikesell AKA DrDan

        August 25, 2019 at 8:10 pm

        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

    4. Cheryl

      July 03, 2016 at 9:17 am

      I would love to have a good grill pan for this - do you recall what brand you have or source?
      Thanks!

      Reply
      • DrDan

        July 03, 2016 at 9:34 am

        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.

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