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    🏠Home » Recipes » Grill Side Dish Recipes

    Grilled Mixed Vegetables

    May 30, 2020 | Last Updated Apr 15, 2021 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.75 from 8 votes

    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!

    image of Grilled Mixed Vegetables on a white plate

    Table of Contents
    • ♨️The Grill
    • 🥕The Vegetables
    • 📖Grill Side Dish Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    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

    My rating system. Great 5 out of 5

    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

    Easy Grilled Baby Potatoes

    Brown Sugar Cinnamon Glazed Grilled Pineapple

    Grilled Asparagus

    Grilled Stuffed Tomatoes; Italian Style

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

    Grill Side Dish Recipes, Side Dish Recipes
    Blue ribbon divider used for visual effect

    🖼️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 all a nice coat of oil and season with some 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.

    pouring vegetables into grill pan

    At 15 minutes into cooking, add the other veggies.

    grilled vegetables on gray plate

    Serve immediately.

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    📖Recipe

    Grilled Mixed Vegetables in a white bowl

    Grilled Mixed Vegetables

    From Dan Mikesell AKA DrDan
    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!
    Tap to leave a Rating
    4.75 from 8 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 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

    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.
    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.

    My 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°. Grill surface temperatue 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 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. See link in 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 g | Monounsaturated Fat : 2 g | Sodium : 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.

    Molly and Lilly setting in the green grass
    « Beginner's Guide to Grilling on a Gas Grill
    Oven Baked Banana Pancakes »

    Reader Interactions

    Comments

    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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