Grilled Summer Vegetables

Grilled Summer Vegetables are simple to prepare and make a flavorful addition to any meal. If you already grill perfect steaks or chicken, adding a batch of grilled vegetables is an easy next step that brings color and nutrition to the table.

Serve these vegetables as a side with meat, or use them as the base for sandwiches, quesadillas, or salads.

Grilling Vegetables (Even Without an Outdoor Grill)

I like to grill a large batch of vegetables to serve with grilled chicken or other proteins, and any leftovers are great the next day in a quesadilla or sandwich. You don’t need a charcoal or gas grill to get great results—an electric contact grill works beautifully and produces nice grill marks.

This recipe was made on a compact indoor/outdoor electric grill, which is handy for small spaces and quick weeknight meals. You can cook everything from chicken and burgers to skewers and corn on the cob on one device—if you prefer not to fuss with charcoal or gas, an electric grill is a convenient alternative.

How to Make Grilled Summer Vegetables

Ingredients

• 1 medium eggplant
• 2 yellow squash
• 1 medium zucchini
• 1 sweet Vidalia onion
• ½–3/4 cup extra-virgin olive oil
• 3 sprigs fresh rosemary or 2 teaspoons dried rosemary
• 1½ tablespoons finely chopped garlic
• ½ teaspoon black pepper
• ½ teaspoon salt (optional)

Directions

1. Slice the eggplant, squash, zucchini, and onion into 1/4 to 1/2-inch-thick slices so they cook evenly.
2. Combine the olive oil, rosemary, chopped garlic, pepper, and salt (if using) to make the marinade.
3. Arrange the vegetable slices in a single layer on a large baking sheet.
4. Brush both sides of each slice with the marinade so they are well coated.
5. Preheat your grill to high. Grill the vegetables about 5–8 minutes on the first side until you see good grill marks, then flip and grill another 4–5 minutes until tender.
6. Transfer to a platter and serve warm. Leftovers keep well and can be reheated or used cold in sandwiches and salads.

Easy Grilled Vegetables

Ingredients

• 1 medium eggplant
• 2 yellow squash
• 1 medium zucchini
• 1 sweet Vidalia onion
• ½–3/4 cup extra-virgin olive oil
• 3 sprigs fresh rosemary or 2 teaspoons dried rosemary
• 1½ tablespoons finely chopped garlic
• ½ teaspoon black pepper
• ½ teaspoon salt (optional)

Instructions

1. Slice the vegetables ¼ to ½ inch thick.
2. Mix the olive oil, rosemary, garlic, pepper, and salt to form a marinade.
3. Lay the vegetable slices in a single layer on a large cookie sheet.
4. Brush the marinade onto both sides of each slice.
5. Grill on a hot grill or grill pan for about 5–8 minutes on the first side and about 5 minutes on the second side, until tender and nicely marked.

Notes

• Adjust olive oil in the marinade for lighter or richer flavor. Use less oil if you prefer a lighter dish.
• Fresh rosemary gives a brighter, more aromatic flavor; dried rosemary works fine in a pinch.
• Leftover grilled vegetables are great in sandwiches, quesadillas, pasta, or tossed with grains.

Nutrition (approximate per serving)

• Calories: 333 kcal
• Carbohydrates: 21 g
• Protein: 5 g
• Fat: 28 g
• Fiber: 7 g
• Sodium: 308 mg

Try this simple method with your favorite summer vegetables. It’s quick, flexible, and perfect for warm-weather meals—whether you’re grilling outdoors or using an indoor electric grill.