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Simple Grilled Vegetables

by | Published Jan 21, 2019 | Last updated Nov 2, 2021 | 0 comments

Prep Time10 minsCook Time15 minsTotal Time25 minsYields6 Servings
A beginners guide to cooking vegetables on your grill, pretty much any vegetable will do. Keep in mind certain vegetables will take longer to cook than others. You may want to put the beets on the grill first because they will take the longest to cook.
Nutrition Facts

Servings 6

Amount Per Serving
Calories 111
% Daily Value *
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 0mg
Sodium 93mg4%
Potassium 660mg19%
Total Carbohydrate 16g6%
Dietary Fiber 5g20%
Sugars 10g
Protein 3g6%

Vitamin A 16%
Vitamin C 24%
Calcium 2%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.



Preheat grill to medium or about 500f at the GrillGrate surface.


Cut the ends off of the zucchini and yellow squash and then cut in half lengthwise.


Peel the red onion and cut into 1" thick slices.


Remove the stems from the mushrooms.


Core the red pepper and cut into large chunks.


Peel the beets and cut into 1/2" thick slices.


Place all the vegetables into a large bowl. Add the olive oil and seasoning. Thoroughly coat the vegetables with oil and seasoning.


Place vegetables onto hot grill and allow to cook until you start seeing some color from the heat. Rotate the vegetables occasionally.


Flip all of the vegetables and allow to cook until they are soft.


Remove vegetables to a platter and sprinkle with Italian parsley.


 2 zucchini
 2 yellow squash
 1 red onion
 3 portabella mushrooms
 1 red pepper
 2 beets
 2 tablespoons olive oil
 salt and pepper/BBQ Rub/your favorite seasoning
 1 tablespoon chopped Italian parsley


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