BBQ Vegetables Recipe: A Flavourful Classic for Gas or Charcoal Grills
The smoky, charred flavour that comes from grilling vegetables outdoors is pretty tough to beat, no matter if you’re working with a gas or charcoal grill. I turn to this BBQ veggie recipe all season long, especially when I want sides that are colourful, healthy, and bursting with real grill flavour. One of my favourite things about this recipe is that it’s super flexible—you can use whatever fresh, seasonal veggies you have on hand, and the prep is simple.
Whether you’re a long-time griller or just starting out, these BBQ vegetables can be tossed together with zero stress and will bring a pop of colour (and taste) to any meal. Fresh herbs and a homemade marinade take things up a notch, and you can grill these up alongside your main course or pile them onto sandwiches, salads, or grain bowls.
Why You’ll Like Grilling Vegetables This Way
- No fancy equipment needed. A grill basket or some metal skewers help, but even straight on the grates works.
- Packed with flavour. The combination of a simple marinade, smoky grill notes, and charred edges makes these vegetables pretty hard to resist.
- Great with both gas and charcoal grills. Whether you love the speed of gas or the smokiness of charcoal, this recipe fits both styles perfectly.
- Works as a main or side. These veggies are super versatile, so load up pita bread, add them to pasta, or just serve as a platter at your next BBQ.
BBQ Vegetables Ingredients
Here’s everything you’ll need for a classic grilled veggie mix. Feel free to swap in your favourites or whatever you’ve picked up at the farmer’s market or grocery store. Using in-season produce will bring out the best flavours, and don’t be shy about switching things up to suit your taste.
- 1 red bell pepper, cored and cut into large chunks
- 1 zucchini, sliced into thick rounds or halfmoons
- 1 red onion, peeled and cut into wedges
- 1 small eggplant, cut into 1/2-inch slices
- 8 button mushrooms, stems trimmed
- 1 cup cherry tomatoes (keep them whole)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 2 teaspoons dried Italian herbs (or a mix of oregano, basil, thyme)
- 3 garlic cloves, minced
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Step By Step Grilling Instructions (Gas & Charcoal)
1. Prep the Veggies
Wash and dry all vegetables. Cut them into large enough pieces so they won’t slip through the grill grates. If using skewers, thread vegetables on in an alternating pattern for good colour and even cooking. This not only looks nice on the platter, but helps ensure everything grills at a similar rate.
2. Make and Toss Marinade
In a big bowl, whisk together olive oil, balsamic vinegar, herbs, minced garlic, salt, and black pepper. Add the vegetables and toss until they’re coated on all sides. Let this sit for about 15-30 minutes. That little bit of time really gives the veggies a chance to soak up all those flavours and makes them even better on the grill.
3. Get Your Grill Ready
- For a gas grill: Preheat all burners on medium high for about 10 minutes, then lower to medium before grilling so you don’t burn the veggies.
- For a charcoal grill: Light your charcoal and wait until the coals are grey and glowing. Pile the coals under one half of the grill for a hot zone. You can start the veggies over direct heat to get nice grill marks, then move them to indirect heat if they need to finish cooking gently.
4. Grill the Vegetables
Place vegetables directly on the grates or use a grill basket if you’re worried about pieces falling through. Shut the lid and cook, checking and turning with tongs every few minutes. Most veggies take about 10-15 minutes, depending on thickness. The sign that you’re good to go is golden brown char marks and softened edges, but with a little bite left in the middle. Don’t rush—letting them caramelize brings out their natural sweetness. If your grill is large enough, you can cook a big batch at once, making enough for leftovers later.
5. Finish and Serve
Move everything to a serving platter. While they’re still hot, sprinkle on fresh parsley or basil for a to add colour and freshness. If you’ve grilled up a big batch, leftovers are handy, since these veggies taste awesome cold in salads or tucked into wraps. You can repurpose them in quesadillas, omelettes, or pasta the next day—a real bonus for meal prep.
Tips and Customizations
- For an extra burst of flavour, toss the finished veggies with a squeeze of lemon or a drizzle of extra balsamic as they come off the grill.
- If you want a little kick, throw in a pinch of chili flakes or sliced jalapeños.
- Using a grill basket is really useful for smaller or softer veggies (like cherry tomatoes or mushrooms).
- The marinade works well with asparagus, carrots, corn on the cob, or even potatoes. Just slice them thin or precook thicker veggies so everything cooks evenly.
- Slicing vegetables the same width helps them cook at the same rate and makes for a nice looking platter.
- For some extra crunch and flavour contrast, top the grilled veggies with toasted nuts or crumbled feta cheese before serving. This little touch can turn a simple grill session into a next level cool dish.
- Switch things up with fresh herbs like dill, cilantro, or mint, or add smoked paprika for a different twist on the marinade.
Frequently Asked Questions
Q: Can I prep the veggies ahead of time?
Absolutely. You can chop and marinate your vegetables several hours ahead. Just keep them in the refrigerator until you’re ready to fire up the grill. Skewering them ahead also saves time if you’re prepping for a big group.
Q: How do I keep vegetables from sticking to the grill?
Brushing the grates with oil before grilling makes a difference. Making sure each piece gets nicely coated in marinade also helps. Don’t flip too early; veggies come off the grill easier when lightly charred.
Q: What if I don’t have an outdoor grill?
No problem; you can use a grill pan on your stove. Just heat it up until very hot and cook your veggies in batches for the same yummy, smoky results. For extra smokiness, sprinkle a little smoked salt or smoked paprika in your marinade.
Q: Any good serving ideas for leftovers?
Leftover BBQ veggies are great on top of salads, mixed into quinoa bowls, or blended into spreads and dips like hummus. Try tossing them with fresh greens, a crumble of goat cheese, or your favourite vinaigrette for a speedy lunch.
Share Your BBQ Veggies!
Give this recipe a go on your gas or charcoal grill and see how easy it can be to get restaurant style BBQ veggies at home. I’m always excited to see what vegetable combos others come up with, so if you have your own custom mix or marinade tips, feel free to share your ideas below. Enjoy those fresh, smoky flavors, and happy grilling!