One of my favorite parts about summer is the bounty of fresh vegetables (and fruits), so I’m breaking down my favorite ways to grill up nature’s easiest side dishes with this how-to guide to grilling summer veggies. And honestly, if you want to switch things up at your next summer picnic, opt for a giant grilled veggie platter served with pesto, soft cheeses like burrata or whipped ricotta, and grilled bread. The gorgeous colors and grill marks will invite your friends to dive right in! Don’t forget the flakey sea salt 😉
serve them on:
Grilled Veggie Sandwich
A perfect option for meatless summer Mondays, this veggie sandwich is packed with veggies and burrata cheese, then slathered with pesto and balsamic glaze.
Optional Veggie “Marinade”
Most of the time when I’m grilled veggies, I will just rub them in olive oil and season with salt, pepper, and whatever pre-mixed seasoning I want, like lemon pepper, Italian, or garlic lovers’. If you’re grilling up a big batch of veggies, this marinade is an easy way to get a lot of flavor to a lot of veggies before they hit the grill! Here’s how to make it – in a dressing shaker combine the following:
- 6 tbsp olive oil
- 2 tbsp champagne vinegar
- Juice and zest of 1 lemon
- 2 cloves garlic, grated
- 1/2 tsp Oh My Spice! Lemon Pepper Dill Seasoning
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Shake it all up until the oil is emulsified, then pour and rub it onto your cut veggies. Let them rest a few minutes before grilling.
Sauce It Up
Grilled summer veggies are amazing paired with a bright sauce, preferably one featuring plenty of summer herbs!
Essential Veggie Grill Tools
How to Grill Summer Veggies
When grilling veggies, I like to set the flames on my grill at medium to medium-high and maintain a temperature between 350°F and 425°F. Anything higher than that and you’ll char the veggies before they cook through, and anything lower risks not getting char marks at all. I find that right around 400°F is the sweet spot for most veggies.
Corn on the Cob
Rub with olive oil, then season with 1/4 tsp salt and 1/2 tsp lemon pepper seasoning. Grill directly on grates at 400°F for 6-8 mins or the corn is tender and lightly charred, turning frequently to cook evenly and avoid burning.
Asparagus
Trim the ends off the asparagus, then drizzle with veggie “marinade” or olive oil, lemon pepper seasoning, and salt/pepper to taste. Using a grill topper, grill at 400°F for 5-7 mins or until bright green and tender-crisp.
Sweet Potatoes
Cut the sweet potatoes into rounds or planks about 1/4-1/2″ thick. Rub with veggie “marinade” or olive oil, lemon pepper seasoning, and salt/pepper to taste. Grill at 400°F for 5 minutes on one side, then flip and repeat until the potatoes are lightly charred and tender. Natural sugars should begin to bubble from them and the skin will pull away when done.
Zucchini
Halve lengthwise, then season with salt on cut side and place face down on paper towel for 5 mins to draw out moisture and improve char marks. Then drizzle with veggie “marinade” or rub with olive oil and lemon pepper seasoning. Grill directly on grates at 400°F for 5-7 mins or until tender & grill marks form, flipping 1-2 times to avoid burning.
Peppers
Trim the stems off and halve the peppers lengthwise. Drizzle with veggie “marinade” or olive oil, lemon pepper seasoning, and salt/pepper to taste. Grill at 400°F for 3-5 minutes with the cut side down, then flip and grill for another 3-5 minutes until tender.
Yellow Summer Squash
Halve lengthwise, then season with salt on cut side and place face down on paper towel for 5 mins to draw out moisture and improve char marks. Then drizzle with veggie “marinade” or rub with olive oil and lemon pepper seasoning. Grill directly on grates at 400°F for 5-7 mins or until tender & grill marks form, flipping 1-2 times to avoid burning.
Onions
Remove the skin and slice the onion into 1/4-1/2″ rounds. Drizzle with veggie “marinade” or olive oil and rub to coat evenly (optional). A grill topper is helpful to avoid losing parts of the onions – grill at 400°F for 7-9 minutes or until tender, flipping once.
Tomatoes
Skewer the tomatoes and drizzle with veggie “marinade” to coat evenly. Using a grill topper, grill at 425°F for 5-7 mins until lightly charred and skin just begins to burst, flipping once.
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