Grilled Vegetables

Grilled Vegetables

These Grilled Vegetables are the perfect summer side dish, and they're so easy to make!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Servings: 6 to 8 people
Calories: 90kcal
Author: Ginnie


  • 1 bunch asparagus, tough ends removed
  • 1 large bell pepper, cut into wide strips
  • 1 large red onion, sliced
  • 1 large zucchini, sliced on an angle
  • 1 pint cherry tomatoes
  • 2 tablespoons extra virgin olive oil
  • salt
  • pepper

Optional Marinade:

  • 1/3 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped rosemary
  • 1 teaspoon lemon zest
  • 2 large cloves garlic, minced


  • Preheat grill to medium heat, about 350 to 450 degrees.
  • If using marinade, whisk ingredients together (olive oil, lemon juice and zest, rosemary, and garlic). Season to taste with salt and pepper. Set aside.
  • Brush both sides of vegetables with olive oil, then sprinkle lightly with salt and pepper. Skewer tomatoes or place in a grill basket. Place veggies on grill and close lid.
  • Cook vegetables until brown grill marks appear, then flip. (If using a grill basket, shake occasionally, cooking until tomatoes are tender.)
  • Continue cooking vegetables until there are grill marks on their other side and they are tender. (If veggies char before becoming tender, move them to a cooler part of the grill to finish cooking through.)
  • Remove veggies from grill. Season to taste with additional salt, if needed. Drizzle with marinade, if using.
  • Serve vegetables immediately or at room temperature. Enjoy!


Calories are an estimate and do not include marinade.


Calories: 90kcal
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