15 Tasty Grilled Veggies On The Grill For Every Occasion

Preheat your grill to medium-high heat.

In a bowl, mix the brown sugar and cayenne pepper. Brush the pineapple rings with olive oil and then sprinkle the sugar mixture evenly over both sides.

Place the pineapple rings on the grill. Cook for about 3-4 minutes on each side, or until you see nice grill marks and the pineapple is tender.

Remove from the grill and let them cool slightly. Garnish with fresh mint leaves before serving.

2 medium zucchinis, sliced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

Salt and pepper to taste

In a large bowl, combine the sliced zucchinis and bell peppers. Add the minced garlic, olive oil, thyme, salt, and pepper. Toss everything together until the veggies are well coated.

Place the vegetables on the grill and cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks.

Remove from the grill and serve warm. Enjoy your flavorful grilled vegetable medley!

1 pound Brussels sprouts, trimmed and halved

1/4 cup balsamic vinegar

1 teaspoon garlic powder

1 tablespoon honey (optional)

In a large bowl, combine the balsamic vinegar, olive oil, garlic powder, salt, pepper, and honey if using.

Add the halved Brussels sprouts to the bowl and toss until they are well coated.

Place the Brussels sprouts cut-side down on the grill. Cook for about 5-7 minutes until they are nicely charred.

Flip the sprouts and grill for another 5-7 minutes until tender.

Remove from the grill and drizzle with any remaining balsamic glaze before serving.

2 medium eggplants, sliced into 1/2-inch rounds

1/4 cup olive oil

2 tablespoons balsamic vinegar

2 cloves garlic, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon salt

1/2 teaspoon black pepper

Prepare the Marinade: In a bowl, whisk together olive oil, balsamic vinegar, garlic, parsley, basil, salt, and pepper.

Marinate the Eggplant: Place the eggplant slices in a large dish and pour the marinade over them. Toss to coat evenly. Let them marinate for at least 30 minutes.

Preheat the Grill: Heat your grill to medium-high heat.

Grill the Eggplant: Place the marinated eggplant slices on the grill. Cook for about 4-5 minutes on each side, or until grill marks appear and the eggplant is tender.

Serve: Remove from the grill and serve warm, drizzled with any leftover marinade if desired.

1 pound fresh asparagus, trimmed

1 teaspoon sea salt

Zest of 1 lemon

Juice of 1 lemon

Optional: grated Parmesan cheese for serving

In a large bowl, toss the asparagus with olive oil, sea salt, and black pepper until evenly coated.

Place the asparagus directly on the grill grates. Grill for about 5-7 minutes, turning occasionally, until tender and slightly charred.

Remove from the grill and immediately sprinkle with lemon zest and drizzle with lemon juice.

If desired, top with grated Parmesan cheese before serving. Enjoy!

4 ears of corn, husked

1/2 cup unsalted butter, softened

2 tablespoons lime juice

1 teaspoon lime zest

1 teaspoon chili powder

Salt to taste

Fresh cilantro for garnish (optional)

Prepare the Grill: Preheat your grill to medium-high heat.

Make the Lime Butter: In a bowl, mix the softened butter, lime juice, lime zest, chili powder, and salt until well combined.

Grill the Corn: Place the husked corn directly on the grill. Cook for about 10-15 minutes, turning occasionally until the corn is tender and has grill marks.

Apply the Lime Butter: Once the corn is done, remove it from the grill and generously spread the lime butter over each ear of corn.

Serve: Sprinkle additional chili powder and fresh cilantro if desired. Enjoy your smoky grilled corn!

4 large portobello mushrooms

2 teaspoons Cajun seasoning

1 teaspoon onion powder

1 tablespoon balsamic vinegar

Fresh parsley for garnish

Prepare the Marinade: In a bowl, mix olive oil, Cajun seasoning, garlic powder, onion powder, balsamic vinegar, salt, and pepper.

Marinate the Mushrooms: Clean the portobello mushrooms and remove the stems. Brush the marinade on both sides of the mushrooms and let them sit for about 15-30 minutes.

Grill the Mushrooms: Place the marinated mushrooms on the grill, gill side down. Grill for about 5-7 minutes, then flip and grill for another 5-7 minutes until tender.

Serve: Remove from the grill and garnish with fresh parsley. Enjoy your Cajun-spiced grilled portobello mushrooms hot off the grill!

1 medium zucchini, sliced

1 bell pepper (any color), cut into chunks

1 red onion, cut into wedges

1 cup cherry tomatoes

1 teaspoon dried oregano

1 teaspoon dried basil

Skewers (wooden or metal)

Prepare the Marinade: In a bowl, whisk together olive oil, garlic, oregano, basil, salt, and pepper.

Marinate the Veggies: Add the zucchini, bell pepper, onion, and cherry tomatoes to the marinade. Toss to coat and let sit for at least 30 minutes.

Assemble the Skewers: Thread the marinated vegetables onto the skewers, alternating between different types.

Grill the Skewers: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the veggies are tender and have nice grill marks.

Serve: Remove from the grill and serve warm. Enjoy your delicious Mediterranean vegetable skewers!

4 medium zucchinis

1 cup crumbled feta cheese

1 cup cherry tomatoes, halved

Preheat your grill to medium heat.

Slice the zucchinis in half lengthwise and scoop out some of the flesh to create a boat shape.

In a bowl, mix the feta cheese, cherry tomatoes, olive oil, oregano, salt, and pepper.

Fill each zucchini half with the feta mixture, pressing it down gently.

Place the zucchini boats on the grill, cut side up, and cook for about 10-15 minutes until the zucchinis are tender and the cheese is slightly golden.

Remove from the grill and garnish with fresh parsley before serving.

1 bunch of radishes, trimmed and cleaned

1 tablespoon fresh lemon juice (optional)

In a bowl, toss the cleaned radishes with olive oil, sea salt, and black pepper until evenly coated.

Place the radishes directly on the grill grates. Grill for about 5-7 minutes, turning occasionally, until they are charred and tender.

If desired, drizzle with fresh lemon juice before serving for an extra zing.

Serve warm and enjoy your charred grilled radishes!

1 pint cherry tomatoes

1/2 cup basil pesto

1 tablespoon olive oil

Skewers (if using wooden skewers, soak in water for 30 minutes)

In a bowl, toss the cherry tomatoes with olive oil, salt, and pepper until evenly coated.

Thread the tomatoes onto skewers, leaving a little space between each one.

Grill the skewers for about 5-7 minutes, turning occasionally, until the tomatoes are slightly charred and tender.

Remove from the grill and let cool for a minute. Drizzle with basil pesto before serving.

1 large head of cauliflower

1 teaspoon dried thyme

Fresh herbs for garnish (optional)

Prepare the Cauliflower: Remove the leaves from the cauliflower and trim the stem. Slice the cauliflower into 1-inch thick steaks.

Make the Marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

Marinate the Steaks: Brush the marinade generously over both sides of the cauliflower steaks. Let them sit for at least 15 minutes to absorb the flavors.

Preheat the Grill: Heat your grill to medium-high heat. If using a grill pan, preheat it on the stove.

Grill the Cauliflower: Place the cauliflower steaks on the grill and cook for about 5-7 minutes on each side, until they are tender and have nice grill marks.

Serve: Remove the steaks from the grill and garnish with fresh herbs if desired. Enjoy your lemon herb grilled cauliflower steaks warm!

4 large bell peppers (any color)

1 cup quinoa, rinsed

2 cups vegetable broth

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh or frozen)

1 teaspoon cumin

1/2 cup chopped fresh cilantro (optional)

1 cup shredded cheese (optional)

Cook the quinoa: In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until quinoa is fluffy and liquid is absorbed.

Prepare the peppers: Cut the tops off the bell peppers and remove the seeds. Brush the outside with olive oil.

Mix the filling: In a large bowl, combine cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and cilantro. Stir until well combined.

Stuff the peppers: Fill each bell pepper with the quinoa mixture, pressing down gently to pack it in. If using cheese, sprinkle some on top.

Grill the peppers: Place the stuffed peppers on the grill and cook for about 15-20 minutes, turning occasionally, until the peppers are tender and slightly charred.

Serve warm and enjoy!

4 small corn tortillas

1 zucchini, sliced

1 small red onion, sliced

1/2 teaspoon cumin

1 ripe avocado, sliced

Fresh cilantro for garnish

In a bowl, toss the sliced bell peppers, zucchini, and red onion with olive oil, chili powder, cumin, salt, and pepper.

Grill the vegetables for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks.

Warm the corn tortillas on the grill for about 1 minute on each side.

Assemble the tacos by placing the grilled vegetables on the tortillas, topping with avocado slices and fresh cilantro.

Serve immediately and enjoy!

2 large sweet potatoes

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 cup mayonnaise

1-2 tablespoons chipotle in adobo sauce (adjust to taste)

1 tablespoon lime juice

Prepare the Sweet Potatoes: Preheat your grill to medium-high heat. Wash and slice the sweet potatoes into wedges.

Season the Wedges: In a large bowl, toss the sweet potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Grill the Wedges: Place the seasoned wedges on the grill. Cook for about 20-25 minutes, turning occasionally, until they are tender and have nice grill marks.

Make the Chipotle Sauce: In a small bowl, mix together mayonnaise, chipotle in adobo sauce, and lime juice. Adjust the spice level to your liking.

Serve: Once the sweet potato wedges are grilled to perfection, serve them warm with the chipotle sauce on the side for dipping.