Grilling Vegetables: 11 Recipes To Rock Your Cookout!

Written by: Erin Coleman,

B.S. - Nutritional Science, R.D., L.D.

Written by: Erin Coleman,

B.S. - Nutritional Science, R.D., L.D.

grilling vegetables

When it's grilling time and you're thinking about your backyard cookout menus, are you considering grilling vegetables?

Yes, we know that Homer Simpson once said that you don't win friends with salad, but grilling vegetables can lead to a healthier life, more energy, and fewer chronic disease risks.

Certain meats are OK, but make sure to add some veggies, too! They're great on their own or as a replacement for processed meats.

Knowing which healthy grilling vegetables to add to summer menus is the key to maintaining optimal health for you and your entire family.

Check out the list below to find out which vegetables are good for the grill and how to grill them to perfection!

Got to have meat? Have you considered organ meats? Find out why they're so beneficial and how to make them delicious!


Our 11 Favorite Recipes for Grilling Vegetables

1. Grilled Corn on the Cob

Corn on the cob makes the perfect grilling vegetable recipe for just about any occasion.

It's an excellent side dish when you grill chicken, fish, or any other protein-rich main course.

Corn on the cob is fiber-rich and loaded with vitamins and minerals.

Try this grilling vegetables recipe for corn on the cob:


  • 10 ears of corn on the cob with the husks
  • 1/4 cup of olive oil
  • 1 1/4 teaspoons of salt


  • Remove the heavy outer corn husks and pull back the inner husks.
  • Remove the silks, rinse the corn, and dry it with a paper towel.
  • Tie the inner husks together but leave the ears exposed.
  • Brush the corn with olive oil and sprinkle it with salt.
  • Place the corn on your grill and let the tied husks hang over the edge.
  • Grill the corn (covered under the grill lid) over medium-high heat for about 20 minutes. Turn the corn about every 5 minutes or so while it's cooking.
  • Serve and enjoy with friends and family!

Servings: 10

2. Grilled Portabella Mushrooms

Instead of picking steak during your next summertime cookout, choose grilled portabella mushroom caps instead!

Season these protein-rich veggies as you do with your favorite grilled meats.

Try the following flavorful, grilled portabella mushroom recipe:


  • 4 large portabella mushrooms with the stems and gills removed
  • 1/4 cup of balsamic vinegar
  • 1 tablespoon of low-sodium soy sauce
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh rosemary (or 1/2 teaspoon of dried rosemary)
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of black pepper
  • 1/8 teaspoon of cayenne pepper
  • Canola or vegetable oil for grilling


  • Whisk together the vinegar, soy sauce, olive oil, garlic powder, rosemary, cayenne, and black pepper in a shallow baking dish.
  • Add the mushrooms, let them soak for 5 minutes, and turn them over to soak for at least 5 more minutes (up to 30 minutes total).
  • Heat your grill to medium heat.
  • Brush the grill with oil to prevent the mushrooms from sticking.
  • Remove the mushrooms from the bowl and reserve the marinade for basting.
  • Grill the mushrooms for 3-4 minutes on each side until they turn deep golden brown.
  • Brush the remaining marinade over the mushrooms while they're on the grill.
  • Remove the mushrooms from the grill, let them cool, and serve them with avocado slices, other vegetables of your choice, or your favorite side dish.

Servings: 4

3. Grilled Eggplant

Grilled eggplant makes an excellent alternative to hot dogs, brats, and other highly processed grilled meats.

While not as high in protein as meat, these grilling vegetables are still a good source of protein, fiber, vitamins, and minerals.

Try this simple, but flavorful, grilled eggplant recipe:


  • 2 medium eggplant
  • 1 clove of minced garlic
  • 1/4 cup of olive oil
  • 1/2 teaspoon of Italian seasoning
  • Salt and pepper to taste


  • Slice the eggplant into 3/4-inch-thick slices
  • Combine the garlic, Italian seasoning, and olive oil in a small bowl.
  • Brush the eggplant with the mixture and season it with salt and pepper.
  • Grill the eggplant over medium-high heat for about 4-5 minutes per side until it's tender.
  • Serve it with avocado if you'd like and your favorite side dish!

Servings: 6

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4. Grilled Asparagus

What better way to enjoy nutritious asparagus than by grilling it during your next summertime cookout?

Try this tasty grilled asparagus recipe your family and friends will ask for time and time again.


  • 2 pounds of asparagus, trimmed
  • Olive oil
  • 1 tablespoon of chopped garlic
  • Salt and pepper to taste


  • Heat your grill to medium heat and oil the grill grates.
  • Place the asparagus on a baking sheet and add the garlic. Season it with salt and pepper.
  • Drizzle the asparagus with olive oil and toss to coat.
  • Place the asparagus in a grill basket or directly on your grill.
  • Cook it until it's lightly charred and tender (about 5 minutes).
  • Serve the asparagus with grilled chicken, fish, portabella mushrooms, or eggplant, and another side dish if you'd like!

Servings: 6

5. Grilled Bell Peppers

Change up your typical grilling vegetables routine by choosing a grilled bell peppers recipe this summer season.

Or, combine bell peppers with additional veggies of your choice for kabob grilling!

Pepper Ingredients

  • 5 bell peppers, cut into strips
  • 1 1/2 tablespoons of olive oil
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of salt

Marinade Ingredients

  • 2 tablespoons of olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 garlic clove, minced
  • 1 teaspoon of Dijon mustard
  • 1 teaspoon of fresh thyme
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of salt


  • Preheat your grill to medium-high heat.
  • Put the peppers in a medium-sized bowl and add salt, pepper, and olive oil.
  • Toss the peppers to coat them with olive oil.
  • Grill the peppers for 4-5 minutes on each side until grill marks appear and they reach the desirable doneness.
  • Prepare the marinade in a medium bowl by mixing together the balsamic vinegar, mustard, olive oil, thyme, garlic, pepper, and salt. Set the mixture aside.
  • Toss the grilled peppers in your marinade and let them soak in it for about 15 minutes.
  • Top the peppers with extra thyme if you'd like, serve, and enjoy!

Servings: 4

6. Grilled Zucchini

Zucchini is a nutritious, non-starchy vegetable that takes on the flavor of its marinade.

Add this nutritious grilled zucchini recipe to any healthy meal plan, or string it on kabobs before cooking it.

It's a simple recipe everyone in your family will love.


  • 1 pound of zucchini, cut into lengthwise quarters
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh chopped parsley
  • 1 tablespoon of lemon juice
  • 1 teaspoon of Italian seasoning
  • 1 teaspoon of minced garlic
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Lemon wedges for serving


  • Mix together the lemon juice, olive oil, salt, pepper, garlic, and Italian seasoning in a large bowl.
  • Add the zucchini and toss to coat it.
  • Cover and refrigerate the mixture for 20 minutes up to 2 hours.
  • Preheat your grill to medium-high heat.
  • Add the zucchini to your gill in a single layer.
  • Cook it for 3-4 minutes on each side until it's tender and brown.
  • Season the zucchini with additional salt and pepper if you'd like.
  • Remove it from the grill, let it cool, and enjoy!
  • Serve the zucchini with lemon wedges and parsley if you'd like to.

Servings: 4

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7. Grilled Beets

Beets are packed with essential vitamins, minerals, fiber, and disease-fighting components.

Studies show that beets may even help improve athletic performance.

Consider the following grilled beets recipe for your next summertime social gathering.


  • 4 medium-sized beets, cleaned and sliced
  • 1 tablespoon of olive oil
  • Salt to taste


  • Heat your grill to medium-high.
  • Place the beets in a bowl with olive oil and toss to coat them.
  • Sprinkle the beets lightly with salt.
  • Place them on your grill and cover them.
  • Cook the beets for about 8-10 minutes.
  • Turn them over and cook for an additional 8-10 minutes until they're tender.
  • Remove the beets from the grill and let them cool.
  • Top the beets with walnut or hazelnut oil, chopped nuts, or feta cheese if you'd like!

Servings: 6

8. Grilled Brussels Sprouts

Brussels sprouts are a source of protein, and they're loaded with fiber and essential micronutrients.

Add this savory, flavorful grilled Brussels sprouts recipe to any nutritious summertime menu.


  • 12 small to medium Brussels sprouts
  • 1 and 1/2 tablespoons of olive oil
  • 1 teaspoon of onion powder
  • 1 teaspoon of garlic powder
  • 1 teaspoon of celery salt
  • 1 teaspoon of salt
  • 3/4 teaspoon of black pepper
  • 1 tablespoon of grated Parmesan cheese (optional)


  • Clean the Brussels sprouts.
  • Boil the sprouts in salted water for about 5 minutes (but no longer).
  • Drain the sprouts and drizzle them with olive oil.
  • Toss the mixture in a bowl with salt, onion powder, garlic powder, celery salt, and pepper.
  • Make sure the Brussels sprouts are well-coated with the mixture.
  • Place them on a hot grill, turning the sprouts every few minutes for a total of 12 minutes.
  • Remove the sprouts from the grill and place them back in the bowl with the seasonings.
  • Sprinkle the Brussels sprouts with Parmesan cheese if you'd like, serve, and enjoy!

Servings: 2

9. Grilled Cauliflower

When choosing healthy grilling vegetables, consider this grilled cauliflower recipe.

You can even substitute broccoli for cauliflower if you'd like!


  • 1 large head of cauliflower
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh chopped chives
  • 1 teaspoon of chili powder
  • 1/2 of a lemon


  • Heat your grill to medium-high heat.
  • Cut the cauliflower into florets and wash them.
  • Toss the cauliflower with olive oil, chili powder, and salt in a large bowl.
  • Transfer the cauliflower to your grill and close the lid.
  • After 15 minutes, flip the florets over using tongs so they brown evenly.
  • Grill the cauliflower for another 10-15 minutes before removing them from the heat.
  • Squeeze lemon juice over the cauliflower, serve, and enjoy!

Servings: 4

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10. Grilled Mixed Vegetables

Instead of choosing just one grilled vegetable as your side dish, try this grilled mixed vegetable recipe to offer a variety of nutritious veggies and give dinner guests options.


  • 2 pounds of assorted vegetables, cut into 2-inch pieces (consider asparagus, red onions, mushrooms, bell peppers, yellow squash, and baby carrots).
  • 5 tablespoons of olive oil
  • 2 tablespoons of lemon juice
  • Lemon wedges for serving (optional)
  • 1/4 cup of chopped parsley leaves
  • 1 1/2 teaspoons of minced garlic
  • 1 1/2 teaspoons of dried Italian seasoning
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper


  • In a large bowl, combine the lemon juice, olive oil, pepper, salt, minced garlic, and Italian seasoning. Mix well.
  • Add the vegetables to your bowl and toss to coat them in the mixture.
  • Cover and refrigerate the veggies for a least 20 minutes up to 2 hours.
  • Preheat your grill to medium-high heat.
  • Add the carrots first and cook them for 3-4 minutes.
  • Add the rest of the vegetables to your grill and cook them for 3-5 minutes per side until they're tender and browned.
  • Remove the veggies from the grill and serve them with lemon wedges and parsley if you'd like!

Servings: 6

11. Sweet Potato Black Bean Burgers

Combine multiple vegetables into one patty by grilling black bean burgers in place of traditional hamburgers.

Doing so can lower your risk of heart disease, cancer, and other chronic conditions.

Consider the following sweet potato black bean burger recipe for your next grilling event!


  • 1 1/2 pounds of sweet potatoes, sliced
  • 1 cup of cooked quinoa
  • 1 cup of rolled oats
  • 2 cups of cooked black beans
  • 1/2 small red onion, diced
  • 1/2 cup of chopped cilantro leaves
  • 2 teaspoons of cumin powder
  • 1 teaspoon of chili powder
  • 1 teaspoon of smoked hot paprika
  • 1/2 teaspoon of cayenne powder
  • 1/2 teaspoon of salt


  • Roast sliced sweet potatoes on a baking sheet for about 30-40 minutes at 400 degrees Fahrenheit.
  • Remove the skin from the sweet potatoes and chop them.
  • Cook the quinoa. Rinse it and combine it with 2/3 cups of water in a small saucepan. Bring the water to a boil then cover the mixture, simmer it for 15 minutes, and remove it from the heat to cool (still covered) for about 5 minutes. Drain off any excess water and set the quinoa aside.
  • Use a food processor to grind up the oats.
  • In a large mixing bowl, combine the sweet potatoes, quinoa, onion, black beans, cumin, cilantro, chili powder, paprika, salt, and cayenne pepper.
  • Use a potato masher to mash the mixture.
  • Stir in the oats and mix well.
  • Cover and refrigerate the mixture.
  • Shape the veggie burgers into patties and brush them with oil if you'd like.
  • Cook them on your grill over medium heat for about 3-5 minutes on each side.
  • Serve the burgers with a lettuce wrap, whole-grain hamburger buns, avocados, or tomatoes!

Servings: 8

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Erin Coleman, B.S. - Nutritional Science, R.D., L.D.

Writer, The Fit Father Project

Erin Coleman is a registered and licensed dietitian with over 15 years of freelance writing experience.

She graduated with her Bachelor of Science degree in nutritional science from the University of Wisconsin-Madison, and completed her dietetic internship at Viterbo University in La Crosse, Wisconsin.

Prior to beginning her career in medical content writing, Erin worked as Health Educator for the University of Wisconsin-Madison Department of Internal Medicine.

Her published work appears on hundreds of health and fitness websites, and she’s currently working on publishing her first book! Erin is a wife, and a Mom to two beautiful children.

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*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on grilling vegetables.

Written by: Erin Coleman,

B.S. - Nutritional Science, R.D., L.D.

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