Top Grilled Vegetable Recipes for Beginners

You cannot call yourself a master of the grill if you haven’t tried your hand at grilling fruits or vegetables. Greens are more delicate on the grill compared to meats, so keeping a close eye while cooking is ideal. The good thing is that they cook much faster, so learning how to work with vegetables on the grill is easy, even for beginners.

Here are some easy and delicious grilled vegetable recipes that you can try:

1. Grilled Vegetables Cajun Style

What you need:

• 2 zucchinis, cut into 1/2-inch thick pieces
• 2 yellow squash, cut into 1/2-inch thick slices
• 2 large white onions, cut into 1/2-inch pieces
• 1/4 cup light olive oil
• 1 tbsp. Worcestershire sauce
• 1 tsp. Cajun seasoning
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

Place vegetables in a medium bowl. In a separate bowl, mix together olive oil, Worcestershire sauce, Cajun seasoning, salt and pepper then pour mixture over vegetables. Cover and refrigerate for 30 minutes to 1 hour. When ready, pre-heat grill to high heat and lightly oil grates. Place vegetables on skewers or cook directly on grill for 2-3 minutes per side or until tender.

2. Grilled Cheese and Veggies Supreme

What you need:

• 1 cup coleslaw mix
• 1/2 cup bean sprouts
• 6 slices Harvati cheese
• 3 tbsp. margarine, softened
• 3 tbsp. honey mustard
• 8 slices sourdough bread

In a small bowl, mix bean sprouts and coleslaw mix. Spread margarine on one slice of bread and spread honey mustard on another. Place cheese and vegetables in the middle. Repeat with other bread slices. Pre-heat grill to medium-heat and spray grates with non-stick cooking spray. Place sandwiches on grill and cook for 2 minutes per side until bread is golden brown and cheese has melted.

3. Classic Veggie Skewers

What you need:

• 2 zucchinis, cut into 1-inch slices
• 2 yellow squash, cut into 1-inch slices
• 1 small pineapple, cut into chunks
• 12 cherry tomatoes
• 3 cups whole mushrooms
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 1/3 cup olive oil
• 3/4 tsp. dried oregano
• 1 tsp. dried basil
• Salt and pepper to taste
• 8 bamboo skewers

Thread vegetables alternately onto skewers. In a small bowl, mix olive oil, oregano, basil, salt and pepper. Brush mixture over vegetables. Pre-heat grill to medium heat and lightly oil grate. Cook vegetables for 10-15 minutes or until tender, brushing with olive oil mixture occasionally.

3 Simple Grilled Veggie Side Dishes to Serve at Your Barbecue

If you’re hosting a barbecue, you don’t have to spend a fortune buying meats to serve your guests. Buy some meat but add vegetables to your barbecue shopping list – they add variety to your dishes plus they’re also very light on the pocket. Grilled vegetables make healthy and delicious side dishes that go perfectly with any kind of meat, so be sure to go the grocery’s produce section when shopping for your barbecue.

Here are 3 easy grilled vegetable side dishes that you should try at your barbecue:

1. Classic Grilled Veggie Salad

What you need:

• 2 zucchinis, ends trimmed and halved lengthwise
• 20-24 asparagus, trimmed
• 2 yellow squash, ends trimmed and halved lengthwise
• 2 red bell peppers, halved and seeded
• 1 red onion, sliced into 1/2-inch thick slices
• 1 clove garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 1 tbsp. Dijon mustard
• Salt and pepper to taste

Pre-heat grill to medium heat and spray grates with non-stick cooking spray. Arrange all vegetables on grill and cook for 10-15 minutes until slightly charred and tender. When ready, transfer grill in a cooling plate and cut into bite-sized pieces. In a large bowl, mix vinegar, oil, mustard, salt and pepper. Toss the vegetables in the mixture. Serve warm.

2. Grilled Vegetable Sandwich

What you need:

• 1 eggplant, sliced into strips
• 2 portobello mushrooms
• 2 red bell peppers, halved and seeded
• 3 cloves garlic, crushed
• 4 tbsp. mayonnaise
• 1 loaf focaccia bread

Pre-heat grill to medium heat and lightly oil grates. Arrange eggplant slices, bell peppers and mushrooms on grill and cook for 10-15 minutes until tender. Cut into bite-sized pieces when ready. In a medium bowl, mix mayonnaise and crushed garlic. Slice bread in half lengthwise before spreading mixture one on or both halves. Arrange vegetables on the bread.

3. Tangy Barbecued Vegetables

What you need:

• 1 eggplant, cut into 3/4-inch thick slices
• 3 zucchinis, sliced
• 2 red bell peppers, cut into wide strips and seeded
• 6 mushrooms, stems removed
• 1/4 cup chopped basil
• 2 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice

Place eggplant, zucchini, bell peppers and mushroom on a medium bowl. In a separate bowl, mix oil, lemon juice, basil and garlic then pour the mixture over vegetables. Cover and refrigerate for 1 hour. When ready, pre-heat grill over medium heat and lightly oil grates. Cook vegetables for 2-3 minutes per side or until tender.