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!
I have been doing this repeatedly this spring and thought it was time to let all of you enjoy this great way to grill 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 most any veggie in a grill basket. Please note… NO ALUMINUM FOIL.
Now veggies cook at different rates so decide what you want in your veggies and add them at the correct time. I love potatoes. They take 30 minutes. Add some baby carrots at the first 5-minute stir… they take 25 minutes. Zucchini, yellow squash, bell peppers, and broccoli take 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.
Rating
An easy 5, great taste, will be done over and over.
Notes: be sure the veggies have a coat of oil. Plus a little salt and pepper. I used my 7:2:2 Seasoning.
Other Grill Side Dishes
Grilled Stuffed Tomatoes; Italian Style
Preheat the grill to 450-500 range surface temperature. That is medium on my super-duper grill but medium high on lesser 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 and stir every 5 minutes. Potatoes first then at the first stir add the carrots. At 15 minutes add the other veggies.
Serve immediately.
Do you want more recipes from 101 Cooking for Two? Sign up for the newsletter and get all posts delivered straight to your inbox!
Grilled Mixed Vegetables
Ingredients
- 3/4 pound potatoes - cleaned and cut into 1 inch pieces
- 1/4 pound baby carrots
- 2 green or red peppers - 1 inch pieces
- 1 zucchini - small 1/2 inch slices
- 1 yellow squish - small 1/2 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 on my super-duper grill but medium high on lesser 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 and stir every 5 minutes. Potatoes first then at the first stir add the carrots. At 15 minutes add the other veggies.
- Serve immediately.
Recipe Notes
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
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.