This post is an A-Z guide for how to make the best grilled vegetables, without any special equipment or gimmicky doodads.

While a grilled veggies recipe card is included at the bottom of the post, the sections of the blog post itself break down all the details for grilling almost every summer vegetable imaginable – so be sure to read through for veggie-specific tips! I also plan to update this grilled veggies recipe every few months as new veggies come into season. Consider it your comprehensive guide on how to grill vegetables.

Be sure to bookmark it for later, because I KNOW you’re going to want to come back to this grilled veggies recipe again & again this grilling season!

General Grilled Vegetables Guidelines – Grill Prep.

How hot should the grill be for vegetables, you ask? Generally speaking, the safest bet for the best grilled vegetables is medium-high heat, about 450-500 degrees F. While it may seem hot relative to roasted veggies, the goal with any grilled veggies recipe is to grill juuust until they’re tender. A hot grill helps us get there quickly, with glorious charred grill marks – delish!

General Grilled Vegetables Guidelines – Veggie Prep.

How to prep veggies for the grill obviously varies veggie to veggie. As general rule, slice veggies into pieces that will sit nicely atop the grill so there’s little chance that they’ll fall through through the grates when you turn them. Uniformity is also your friend here; slice the veggies into uniform thickness to ensure they grill evenly.

General Grilled Vegetables Guidelines – Veggie Seasoning.

The glorious thing about grilled vegetables is that they’re so darn versatile. Season them as simply or as boldly as you like. I typically err on the simpler end of the spectrum, using just oil, kosher salt, & ground black pepper so the natural flavors of the veggies really shine. When it comes to oil, use a high smoke point oil given the high temperature of the grill – my go-tos are avocado oil & grapeseed oil. For marinated grilled vegetables, pick any one of our 15 Go-To Grill Marinades – you can’t go wrong!

General Grilled Vegetables Guidelines – Useful Equipment.

While other grilled veggies recipes may call for special equipment, showing you how to grill vegetables in foil or in vegetable grill basket, that’s never been my approach. I prefer to grill vegetables directly on the grill grates, putting the vegetables into direct contact with the heat source & resulting in smokier & more flavorful grilled vegetables. As an added bonus, it also typically reduces the grill time.

Therefore, the equipment I suggest keeping on hand for this grilled veggies recipe is pretty minimal. Good grill tongs are a must! Quarter sheet pans are also great for seasoning & transferring veggies from the kitchen to the grill. A pastry brush is also handy for brushing oil on vegetables that are highly absorptive, like mushrooms & eggplant.

If you do want to use a vegetable grill basket, this is the collection I suggest; it’s nonstick & multipurpose (it’s also great for fish or other delicate ingredients).

General Grilled Vegetables Guidelines – Timing it Out.

How long to grill vegetables also varies veggie to veggie. If you’re prepping a big batch of grilled vegetables, start with the veggies that take the longest to grill, then add on veggies with shorter grill times as you go. That said, you can keep timing simple by sticking to veggies with similar grill times, examples including…

• Asparagus + Broccolini
• Bell Peppers + Sweet corn
• Zucchini + Eggplant
• Onions + Mushrooms
• Potatoes + Sweet potatoes

This post is an A-Z guide for how to make the best grilled vegetables, without any special equipment or a specific grilled veggies recipe. It breaks down all the details for grilling almost every summer vegetable imaginable – & I plan to update it every few months as new veggies come into season! – so it’s a comprehensive guide on how to grill vegetables, including (click for shortcuts!)…

• Asparagus
• Bell Peppers
• Broccolini
• Cauliflower & Broccoli
• Corn
• Eggplant
• Lettuce & Cabbage
• Mushrooms
• Onions
• Potatoes
• Sweet Potatoes
• Tomatoes
• Zucchini & Summer Squash

How to Grill Asparagus:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for asparagus is about 450-500 degrees F.
• VEGGIE PREP ⇢ Trim the asparagus of its woody ends – you can identify the natural breaking point of the asparagus by bending the spear until the end snaps off. Drizzle with just enough avocado oil to coat the asparagus, then season generously with kosher salt & ground black pepper.
• GRILL TIME ⇢ Place the seasoned asparagus on the grill such that the spears are positioned perpendicularly to the grill grates (which helps prevent from slipping between the grates as it cooks). Grill 3-4 minutes per side until tender & charred as desired.
• OTHER TIPS & TRICKS ⇢ Grilled asparagus is amaaazing with a little spritz of freshly squeezed lemon juice. Take it to the next level by grilling some lemon wedges alongside your asparagus for extra smoky flavor.

How to Grill Bell Peppers:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for broccolini is about 450-500 degrees F.
• VEGGIE PREP ⇢ Drizzle with just enough avocado oil to coat the asparagus, then season generously with kosher salt & ground black pepper.
• GRILL TIME ⇢ Grill 3-4 minutes per side until tender & charred as desired. Once grilled, slice the large pieces into thin strips or chop into small pieces.
• OTHER TIPS & TRICKS ⇢ This method works well with any large, fresh pepper, such as poblanos or hatch chile peppers. For small peppers, like japaleno, fresno, or baby bell peppers, grill the peppers whole, cutting the flesh from the seeds & stem afterward.

How to Grill Broccolini:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for broccolini is about 450-500 degrees F.
• VEGGIE PREP ⇢ Trim the broccolini of any tough ends. Drizzle with just enough avocado oil to coat the broccolini, then season generously with kosher salt & ground black pepper.
• GRILL TIME ⇢ Place the seasoned broccolini on the grill such that the stalks are positioned perpendicularly to the grill grates (which helps prevent from slipping between the grates as it cooks). Grill 2-3 minutes per side until tender & charred as desired. These go quick, so be sure to keep an eye on ’em!
• OTHER TIPS & TRICKS ⇢ Similar to asparagus, grilled broccolini practically begs for little spritz of freshly squeezed lemon juice! Take it to the next level by grilling some lemon wedges alongside your asparagus for extra smoky flavor. You also can’t go wrong with a generous drizzle of summer pesto!

They may not be the first veggies that come to mind when you think of grilled vegetables, but if I can let you in on a little secret – grilled cauliflower & grilled broccoli is FABULOUS. The trick is to break the larger heads down into smaller planks or ‘steaks’. The edges get totally crisp & charred, & they absorb the smoky flavor of the grill beautifully.

Grilled broccoli & cauliflower steaks stand on their own as an amazing vegan summer meal (hint – don’t forget the chimichurri!), but they are also a great, easy & good-for-ya side dish for any grilled meal.

How to Grill Cauliflower & Broccoli:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for broccoli & cauliflower steaks is about 450-500 degrees F.
• VEGGIE PREP ⇢ If needed, trim the stem of the cauliflower or broccoli, so the head lies flat on the cutting board. Carefully remove any excess leaves, taking care to leave the stem completely intact. Slice the lengthwise, through the stem, into ½-inch thick ‘steaks’. Place the cauliflower steaks on a small baking sheet or large plate. Drizzle a little bit of avocado oil over top, & use a pastry brush to coat the broccoli & cauliflower ‘steaks’ with oil. Season with kosher salt, ground black pepper, & any other fresh hardy herbs or spice blends as desired. 
• GRILL TIME ⇢ Grill 6-7 minutes per side until fork tender & charred as desired. When you flip the broccoli or cauliflower steaks, do so gently, grabbing the center of the ‘steak’ with your grill tongs. If you lose a floret or two along the way, it’s totally fine – no big deal!
• OTHER TIPS & TRICKS ⇢
  • Look for large heads with florets that are compact & don’t extend beyond the stem too much – they’ll be easier to cut into steaks!
  • The best part about grilled cauliflower & broccoli is that it is super versatile. Keep things simple, seasoning with just salt & pepper or have fun playing with different flavors & seasonings! A simple lemony or herbaceous Tuscan-style marinade also works great here, as do spice blends like BBQ dry rub (for cauliflower) or za’atar (yum!)

How to Grill Corn:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for grilled corn is about 450-500 degrees F.
• VEGGIE PREP ⇢ Shuck & husk the corn. Place it on a small baking sheet or large plate. Drizzle a little bit of avocado oil over top, & use a pastry brush to coat the corn with oil. Season with kosher salt & ground black pepper. 
• GRILL TIME ⇢ Place the seasoned ears of corn on the grill such that they are positioned perpendicularly to the grill grates (which helps create beautiful grill marks along the corn). Grill 8-10 minutes, flipping the corn every couple of minutes, until tender & charred as desired.
• OTHER TIPS & TRICKS ⇢ For ease, I typically shuck the corn, removing its husks before grilling. You can leave the husks on, however – it makes for beautiful presentation & results in perfectly tender, steamed corn with great smoky flavor from the grill. To do so, remove the silks from the corn, then soak the corn in husks in salty water for at least 20 minutes prior to grilling. Soaking helps prevent the husks from burning to a crisp on the grill. Grill time will increase by 10-15 minutes, until the husks are charred & the corn is steamed.

How to Grill Eggplant:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for eggplant is about 450-500 degrees F.
• VEGGIE PREP ⇢ Trim the ends off the eggplant, then slice into ¼-inch rounds (crosswise) or planks (lengthwise). Place the sliced eggplant on a small baking sheet or large plate. Use a pastry brush to coat the eggplant with oil (eggplant is super absorptive, so avoid pouring oil directly it). Season with kosher salt & ground black pepper. 
• GRILL TIME ⇢ Grill about 3 minutes per side until tender & charred as desired.
• OTHER TIPS & TRICKS ⇢ The method detailed here, that is grilling sliced eggplant, is perfect if you’re serving eggplant on its own, on a grilled vegetable platter, or using it to layer in another dish (such as eggplant lasagna – one of my faves!). You can also grill it whole, using the grilled eggplant as a creamy vegan binder or spread, or in a dip like baba ganoush. In this case, it’s best to work with small-medium eggplant, which are sweeter & grill more quickly. Lightly coat with oil & grill 15-20 minutes, turning every few minutes, until charred & softened as desired.

How to Grill Lettuce & Cabbage:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for lettuce is about 450-500 degrees F.
• VEGGIE PREP ⇢ Leaving the stem intact, slice a head of lettuce lengthwise such that the cut side reveals its center leaves. Place the lettuce on a small baking sheet or large plate. Drizzle a little bit of avocado oil over top, & use a pastry brush to coat with oil. Season with kosher salt, ground black pepper.
  • For long, oblong heads of lettuce (such as romaine or leaf lettuce), halves are generally perfect.
  • For circular heads of lettuce (such as iceberg or cabbage), it’s best to slice lengthwise through the stem a few more times, creating wedges.
  • For hardy lettuces, slice into thinner pieces (i.e. cabbage is hardier than iceberg, so a wedge of cabbage for the grill should be thinner than how you’d prepare iceberg).
• GRILL TIME ⇢ Place the seasoned lettuce on the grill such that the it is positioned perpendicularly to the grill grates (which helps create beautiful grill marks). Grill 2-4 minutes per side until tender & charred as desired. Again, delicate lettuces, such as romaine or leaf, will grill more quickly than hardy lettuces like cabbage. Keep an eye on it & pull it from the grill once it’s as charred as desired.
• OTHER TIPS & TRICKS ⇢ The method detailed here are perfect for heads of lettuce. You can also grill kale, though the approach is a little different. Destem the kale, then drizzle with olive oil & season with kosher salt, ground black pepper. Place the kale leaves directly on the grill grate, grilling about 2-3 minutes per side, until vibrantly green & charred as desired. SO good, especially with a squeeze of lemon!

How to Grill Mushrooms:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for mushrooms is about 450-500 degrees F.
• VEGGIE PREP ⇢ For small mushrooms (such as cremini or button), slice in half lengthwise, then string on skewers. For large mushrooms, like portobello mushroom caps, skewers are not necessary. Place the mushrooms on a small baking sheet or large plate. Use a pastry brush to coat the mushrooms with oil (mushrooms are super absorptive, so avoid pouring oil directly them). Season with kosher salt & ground black pepper, & any other fresh hardy herbs or spice blends as desired. 
• GRILL TIME ⇢ Place the mushrooms on the grill grates. For grilled mushroom skewers, position the skewers such that they are perpendicular to the grill grates (which makes the skewers easier to handle on the grill). Grill 3-4 minutes per side until tender & charred as desired.
• OTHER TIPS & TRICKS ⇢ My favorite way to eat grilled mushrooms is with a generous drizzle of herbaceous chimichurri. Another amazing finishing touch for grilled mushrooms is fresh herbs & balsamic – sprinkle your grilled mushrooms with finely chopped fresh herbs & drizzle with nice aged balsamic just before serving. Since mushrooms soak up flavors so easily, they also take to marinating really well – try this Brown Sugar Bourbon Marinade or the PWWB All-Purpose Marinade.

How to Grill Onions:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for onions is about 450-500 degrees F.
• VEGGIE PREP ⇢ Slice the onions into 1/8ths lengthwise, leaving the root end in tact, which will make them much easier to handle on the grill. Use a pastry brush to coat the onions with avocado oil, then season generously with with kosher salt & ground black pepper.
• GRILL TIME ⇢ Place the cut side of the onion on the grill grates. Grill 4-5 minutes per side, until tender & charred as desired. The easiest way to flip the onions is to grab the root end with the grill tongs & gently turn. Work carefully, as you don’t want to break off the root – it’s what holds the onion together on the grill!
• OTHER TIPS & TRICKS ⇢ Small-medium sized onions work best for grilling since they grill a little more quickly. To serve, you can leave the grilled onions on the root or slice it off & cut into smaller pieces. For an irresistible summer meal, pair with grilled steak & chimichurri. *Drool*

How to Grill Potatoes:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for potatoes is about 450-500 degrees F.
• VEGGIE PREP ⇢ Peel the potatoes as desired, then slice lengthwise into 6-8 wedges. Place the potato wedges on a small baking sheet or large bowl. Drizzle with just enough avocado oil to coat, then season generously with kosher salt, ground black pepper, & any spice blends or fresh hardy herbs you’d like.
• GRILL TIME ⇢ Place the seasoned potatoes on the grill such that the wedges are positioned perpendicularly to the grill grates (which helps prevent from slipping between the grates as it cooks). Grill 5-8 minutes per side until tender & charred as desired.
• OTHER TIPS & TRICKS ⇢
  • The method detailed here works great for large potatoes, like golden or red potatoes. To cut down the grill time by a couple of minutes, you can also slice the potatoes rounds or planks.
  • For smaller varieties, like fingerling or baby potatoes, take a slightly different approach. Start by par-boiling the potatoes on the stove for 4-5 minutes. Season as desired, then grill the potatoes in a grill basket or on skewers, just until they take on some char.
  • Potatoes are a pretty blank canvas, so have as much fun as you’d like with seasoning them! I love using lots of garlic, fresh herbs, & parmesan (like for these grilled fries). Steak seasoning is also great for grilled potatoes, as is a packet of ranch seasoning (YUM). Or, keep seasonings simple, & dress your grilled potatoes up with a sauce, like summer pesto or chimichurri. You can’t go wrong!

How to Grill Sweet Potatoes:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for sweet potatoes is about 450-500 degrees F.
• VEGGIE PREP ⇢ Peel the sweet potatoes as desired, then slice 1/2-inch rounds or planks. Place the sweet potato on a small baking sheet or in a large bowl. Drizzle with just enough avocado oil to coat, then season generously with kosher salt, ground black pepper, & any spice blends you’d like.
• GRILL TIME ⇢ Grill 4-5 minutes per side until tender & charred as desired. Once grilled, serve whole or slice the large pieces into thin strips or chop into small pieces.
• OTHER TIPS & TRICKS ⇢
  • You can also grill sweet potato wedges. Be sure to place the sweet potato wedges on the grill such that the wedges are positioned perpendicularly to the grill grates (which helps prevent from slipping between the grates as it cooks). Increase grill time by 1-3 minutes per side, until tender & charred as desired.
  • I have a couple of favorite ways to dress up grilled sweet potatoes. The first is to coat them with the PWWB All-Purpose Marinade, which is sweet, savory, & spiced, perfect for sweet potatoes. Shawarma marinade is also amazing on sweet potatoes! I also like seasoning sweet potatoes with the PWWB BBQ Dry Rub, serving with a drizzle of BBQ sauce – SO good!

How to Grill Tomatoes:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for tomatoes is about 450-500 degrees F.
• GRILL TIME ⇢ Grill 3-4 minutes per side until tender & charred as desired.
• VEGGIE PREP ⇢ String the tomatoes on skewers. If using bamboo/wooden skewers, soak in water at least 20 minutes before grilling. Place the tomato skewers on a small baking sheet or large plate. Drizzle with just enough avocado oil to coat, then season generously with kosher salt & ground black pepper.
• GRILL TIME ⇢ Place the tomatoes on the grill grates, positioning the skewers such that they are perpendicular to the grill grates (which makes them easier to handle on the grill). Grill 2 minutes per side just until tender & charred as desired. Do not over-grill tomatoes; they will fall apart!
• OTHER TIPS & TRICKS ⇢ The method detailed here is perfect for small tomatoes, such as cherry or grape. You can also grill larger tomatoes, though you only want to do so with firm varieties. Halve or quarter the large tomatoes, drizzle with olive oil & season with kosher salt, ground black pepper. Place the tomatoes leaves directly on the grill grate, grilling about 2-3 minutes per side, carefully flipping halfway through. Same applies to tomatillos, which can be used to make an amazing salsa verde!

How to Grill Zucchini & Summer Squash:

• GRILL PREP ⇢ Prep your grill for medium-high direct heat grilling. My ideal grill temperature for asparagus is about 450-500 degrees F.
• VEGGIE PREP ⇢ Trim the ends off, then slice the zucchini or yellow squash lengthwise into quarters. Place the squash on a small baking sheet or large plate. Drizzle with just enough avocado oil to coat, then season generously with kosher salt & ground black pepper.
• GRILL TIME ⇢ Place the seasoned zucchini or squash spears on the grill such that they are positioned perpendicularly to the grill grates (which helps prevent from slipping between the grates as it cooks). Grill 2-3 minutes per side until tender & charred as desired. Once grilled, enjoy whole or chop into small pieces.
• OTHER TIPS & TRICKS ⇢
  • The prep method detailed here (i.e. slicing into long quarters) is my preferred, though you can also slice the zucchini or summer squash lengthwise into long planks or at an angle crosswise into oblong rounds. Aim for 1/2-inch thickness to help prevent the zucchini from totally losing its texture on the grill.
  • Grilled zucchini & summer squash is amaaazing with a little spritz of freshly squeezed lemon juice! Take it to the next level by grilling some lemon wedges alongside for extra smoky flavor. Another great flavor booster is balsamic – drizzle your grilled zucchini & summer squash with nice aged balsamic for the perfect finishing touch.

There you have it – How to grill the BEST vegetables, A-Z! I plan to update this post in the coming months as new veggies come into season to create a comprehensive guide on how to grill vegetables, so be sure to bookmark it for later, because I KNOW you’re going to want to come back to this grilled veggies recipe again & again!

The information in this guide is also summarized in the grilled veggies recipe card, below. For veggie-specific tips & tricks, be sure to refer to the dedicated sections in the blog post, above.

Ready to Hit the Grill?

If this all still feels new to you, I encourage you to head over to Grilling 101, a compilation of tips and tricks for all of the grilling basics – everything from how to light your grill to how to clean your grill.

All this talk about grilling have you feelin’ ready to hit the grill? Me too! Be sure to check out this post for my 15 go-to marinades you need this grilling season. At our house, a good marinade is at the heart of grilling season. I’m positive these marinades will be on repeat at your house this summer! For even more grilled goodness, be sure to check out all of our Grilling and Smoking recipes.

And lastly! Be sure to give @playswellwithbutter a follow on Instagram – I’ll be teaching you how to grill up some goodness all summer long, and we have so much fun on Instagram!

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