12 Grilled Vegetable Recipes

These grilled vegetable recipes let you avoid running between stovetop and grill and instead ensure you can relax a little and cook everything in one place. Because summer is supposed to be easy, yeah?

Three grilled artichoke halves, some lemon wedges, and dip on a wooden peel
These grilled artichokes with pepper and lemon are just as lovely served alone as they are with your best dipping sauce. A simple, surprising, impressive appetizer or side that’s easy and, thankfully, doesn’t heat up the kitchen.
A cook demonstrating how to grill asparagus with several rafts of asparagus spears connected with wooden skewers.
Wondering how to grill asparagus without cursing up a storm when your spears fall through the grill rack? It’s easy once you know this simple trick.
A pile of grilled half-moon slices of butternut squash.
This grilled butternut squash with brown sugar is sweet and spicy and will surprise and satiate.
A few pieces of grilled kale stacked on a white plate.
Other kale varieties are fine for this, but lacinato is the only variety that crisps rather than wilts, allowing you to get great texture very quickly.
A white enamel platter topped with charred purple and orange grilled carrots.
Grilled carrots. They’re easy and quick and gonna revolutionize your weeknight side dish situation. Seriously. They’re a backyard grilling game-changer.
A white plate filled with sliced grilled porcini mushrooms with mint and garlic, garnished with a sprig of thyme.
These grilled mushrooms that are brushed with a mint and garlic oil are an easy vegan dish that has an Italian flair.
A large bowl filled with grilled panzanella, with cherry tomatoes, torn bread, and basil leaves.
This grilled ganzanella is a riff on classic Tuscan bread salad, an Italian staple that tosses day-old bread with tomatoes and olive oil. It tastes spectacularly complex for something so simple. And just wait’ll you try this version with grilled bread. No waiting for bread to go stale. Still frugal. And fabulous.
A cast-iron griddle filled with cooked broccolini and a bowl of red paste on the side.
This grilled broccoli recipe, made of broccoli florets or broccolini and olive oil, takes on a smoky flavor. Swell on its own or, since you already have the grill going, with grilled meats.
Grilled eggplant Parmesan made with stacks of eggplant slices topped with tomato sauce and mozzarella.
Made to replace the more traditional fried eggplant, I turned to grilling it instead. A light sauce, crispy breadcrumbs, and some melty mozzarella keep it old-school.
A white platter, piled with quartered grilled radicchio topped with crumbled Gorgonzola cheese.
For this grilled radicchio salad, radicchio is quartered, brushed with olive oil, and grilled until crunchy-soft. It’s then tossed with blue cheese and drizzled with a quick vinaigrette. Equal parts sweet and smoky.
A metal platter holding five grilled portobello mushrooms, topped with garlic rosemary butter.
Dense and meaty, portobellos are great on the grill. These would be heavenly with slow-cooked and charcoal-grilled beef rib. They also work well as a vegetarian main, and are naturally gluten-free and low carb.


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