Easy Grilled Vegetable Medley

Finding a side dish that works for any summer meal while actually getting your family excited about vegetables can feel impossible. Grilled veggies often end up bland and boring, or they fall through the grates, and before you know it, you’re serving the same old steamed broccoli again.

That’s where this grilled vegetable medley comes in handy: it’s packed with flavor thanks to a simple marinade, everything stays put on the grill, and you can easily swap in whatever vegetables are sitting in your fridge. Plus, it pairs perfectly with just about any protein you’re already planning to grill.

What Kind of Vegetables Should I Use?

The beauty of a grilled vegetable medley is that you can really mix and match based on what’s in season or what you have on hand. Bell peppers, zucchini, mushrooms, and onions are classic choices that hold up well on the grill, but you could also swap in yellow squash, eggplant, or asparagus if that’s what you’re craving. When picking your veggies at the store, look for firm produce without soft spots or wrinkles – fresher vegetables will have better flavor and won’t turn mushy on the grill. Just make sure whatever vegetables you choose are cut into similar-sized pieces so they cook evenly.

Options for Substitutions

This grilled veggie recipe is super forgiving and works well with whatever you have on hand:

• Avocado or olive oil: Any neutral oil works here – try grapeseed, canola, or vegetable oil. Just avoid oils with low smoke points like sesame oil since you’ll be grilling at high heat.
• Soy sauce: Swap it out for tamari if you need a gluten-free option, or use coconut aminos for a soy-free version. You can also use Worcestershire sauce, though the flavor will be slightly different.
• Dijon mustard: Yellow mustard or whole grain mustard both work fine. If you’re out of mustard entirely, a splash of lemon juice or apple cider vinegar will give you that tangy kick.
• Vegetables: Feel free to mix things up based on what’s in your fridge. Eggplant, asparagus, yellow squash, or even cauliflower florets are all great options. Just keep the pieces roughly the same size so everything cooks evenly.
• Cherry tomatoes: Grape tomatoes work just as well, or you can use regular tomatoes cut into wedges. Just note that larger tomato pieces might get a bit softer on the grill.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling vegetables is cutting them too small, which causes them to fall through the grill grates or burn quickly – stick to 1-inch pieces as the recipe suggests, and make sure all pieces are roughly the same size so they cook evenly.

Skipping the marinating time might seem like a time-saver, but those 10 minutes allow the vegetables to absorb the flavors and help prevent them from drying out on the grill.

Another common error is adding the tomatoes at the same time as the other vegetables, which turns them into mush – they need much less time on the heat, so wait until the end as directed.

Finally, resist the urge to constantly stir the vegetables, as letting them sit for a minute or two between stirs helps develop those nice charred edges that make grilled vegetables taste so good.

What to Serve With Grilled Vegetable Medley?

This grilled vegetable medley is perfect alongside just about any protein you’re cooking on the grill – think chicken breasts, steak, or even grilled salmon. I love serving it over fluffy rice or quinoa to soak up all those delicious marinade flavors, and it also works great stuffed into warm pita bread with a dollop of hummus or tzatziki sauce. If you’re keeping things simple, these veggies are amazing on their own as a light lunch, or you can toss them with pasta and a sprinkle of feta cheese for a complete meal. They’re also fantastic the next day in a wrap or sandwich, so don’t be afraid to make extra!

Storage Instructions

Store: Keep your leftover grilled veggies in an airtight container in the fridge for up to 4 days. They’re great to have on hand for quick lunches or as a side dish throughout the week. I like to toss them into salads, wraps, or even scrambled eggs for an easy veggie boost.

Freeze: While you can freeze these grilled vegetables for up to 2 months, just know that the texture will be softer when thawed. The tomatoes especially tend to get a bit mushy, so I usually only freeze them if I plan to use them in soups or pasta sauces later.

Serve: You can enjoy these veggies cold straight from the fridge, or warm them up in a skillet over medium heat for a few minutes. A quick zap in the microwave works too, just heat them in 30-second intervals until they’re warmed through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 7-9 g
• Fat: 22-26 g
• Carbohydrates: 26-32 g

Ingredients

For the marinade:

• 3 tbsp avocado oil
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp lemon juice

For the vegetables:

• 2 bell peppers (seeded and cut into 1-inch squares)
• 1 medium zucchini (sliced into 1/2-inch thick rounds)
• 8 oz whole mushrooms
• 1 large red onion (cut into 1-inch wedges)
• 1 cup cherry tomatoes

Step 1: Prepare Vegetables and Make the Marinade

• 3 tbsp avocado oil
• 1 1/2 tbsp soy sauce
• 1 1/2 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp lemon juice
• 2 bell peppers
• 1 medium zucchini
• 8 oz whole mushrooms
• 1 large red onion

While you’re prepping, start your grill heating to 400-450°F.

Seed and cut the bell peppers into 1-inch squares, slice the zucchini into 1/2-inch thick rounds, leave the mushrooms whole, and cut the red onion into 1-inch wedges.

Place all prepped vegetables except the cherry tomatoes in a large bowl.

In a separate small bowl, whisk together the avocado oil, soy sauce, Dijon mustard, garlic powder, onion powder, dried oregano, salt, pepper, and lemon juice until well combined.

Step 2: Marinate Vegetables and Prepare Grill

• vegetable mixture from Step 1
• marinade from Step 1

Pour the marinade over the prepared vegetables (excluding tomatoes) and gently toss to coat evenly.

Let them sit for 10 minutes while the flavors meld—this helps develop a deeper taste.

Place a grill basket on the grill grate and let it heat for 5 minutes to prevent sticking and ensure even cooking.

I like to oil the basket lightly with a paper towel dipped in oil before adding vegetables, as this gives them better color and prevents them from sticking.

Step 3: Grill Vegetables and Add Tomatoes

• marinated vegetables from Step 2
• 1 cup cherry tomatoes
• remaining marinade

Transfer the marinated vegetables to the heated grill basket, spreading them in a single layer.

Grill for 10-13 minutes, stirring frequently (every 2-3 minutes) to ensure even charring and prevent burning.

While the vegetables are cooking, toss the cherry tomatoes with any remaining marinade from the bowl.

Once the main vegetables have developed some color and are beginning to soften, add the coated tomatoes to the basket and continue grilling for another 5-7 minutes until all vegetables are tender and lightly charred.

Step 4: Finish and Serve

• grilled vegetables from Step 3

Remove the grill basket from the heat and transfer the grilled vegetables to a serving platter.

Let them cool for 1-2 minutes before serving—I find this allows the flavors to settle and makes them more enjoyable to eat.

Serve while still warm and enjoy the charred, caramelized exteriors and tender interiors.