Delicious Grilled Mixed Vegetables cooked on the grill complement any meal. You can easily add them to your grill while you cook dinner to complete your meal.
🥕Ingredients
Potatoes
Carrots
Bell peppers
Zucchini, Yellow squash, Broccoli
Olive oil, salt and pepper
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Featured Comment from Blackfeather:
"Very good!"
Nothing's better than roasted veggies unless they are grilled with a little char—the perfect way to increase your vegetables. Everybody will enjoy great grilled veggies with their grilled meals. Change the mixture to your preferences and use seasonal vegetables.
It uses a grill temperature in the 450°-500° range, Which matches most chicken and pork recipes and can also be adapted to beef grilling. It only uses olive oil and simple seasoning. No fancy marinade is needed for great taste.
👨🍳How to Grill Mixed Vegetables
Preheat the grill to 450°-500° range surface temperature. That is medium-high on most grills.
Prep the veggies you want. I'm doing small potatoes cut into about 1-inch pieces (30 minutes). Baby carrots (25 minutes). Broccoli, peppers, zucchini, and yellow squash, all at 15 minutes. Give them a nice coat of oil and season with salt and pepper to taste. I used my 7:2:2 seasoning.
Start grilling with a closed hood and stir every 5 minutes. Potatoes first, then at the first stir, add the carrots. Do not use a smaller grill pan—they will not cook well.
At 15 minutes into cooking, add the other veggies.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🥕About Vegetable Grilling Time
The cooking time for vegetables will vary by the type of vegetable.
- Root vegetables, like potatoes and carrots, will take longer. About 30 minutes for 1-inch chunks of potatoes and 25 minutes for thinner carrots, cherry tomatoes, and pieces of red onion.
Note that a done potato has an internal temperature of at least 190°, but 200°-210° is much better. - Softer vegetables like broccoli, peppers, zucchini, bell peppers, and yellow squash will take about 15 minutes.
- If you want different veggies, as always, Google is your friend. Grill times are about the same as oven-roasting times for vegetables.
Be sure the veggies have a generous coat of oil. Plus, a little salt and pepper. I used my All Purpose Seasoning - 7:2:1 and 7:2:2 to add some garlic flavor.
♨️The Grill Temperature
The general grill surface temperature range to cook vegetables is about 450°. So they go well with other things like pork tenderloin, pork chops, or most chicken recipes.
If you are cooking something at a higher temperature, like burgers or steaks, you will burn the outside of the vegetables before the inside is done at that temperature—not a good thing. If you have a large grill surface, you can do zone cooking with a hot area for the beef and a lower temperature area for the vegetables.
If you use a lower temperature, it will take longer, but usually, the results will be acceptable.
Please note that we are talking about the grill surface temperature, not the temperature on your hood thermometer, which is useless. Please see Guide to Grill Temperature on a Gas Grill.
Associated recipes
The perfect side dish for most grilled meals, like Grilled Whole Chicken. The cooking time and temperature work well on a gas grill while grilling pork tenderloin, grilling chicken breasts, or grilling pork chops. Or turn down the heat on part to the gas grill while Grilling burgers or Grilled New York Strip Steaks.
And try some other grilled side dish recipes like Grilled Baby Red Potatoes, Brown Sugar Cinnamon Glazed Grilled Pineapple, Grilled Asparagus, or Grilled Stuffed Tomatoes; Italian Style.
❓FAQs
Absolutely, all they need is a bit of oil and light seasoning. It is a great way to increase your healthy vegetable intake.
You can enhance the taste of almost any vegetable by grilling. The grilling time will vary by the vegetable, along with the size and thickness of that vegetable.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
Step-by-Step Photo Instructions
📖 Recipe
Grilled Mixed Vegetables
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Ingredients
- ¾ pound potatoes - cleaned and cut into 1-inch pieces
- ¼ pound baby carrots
- 2 green or red peppers - 1-inch pieces
- 1 zucchini - small ½ inch slices
- 1 yellow squish - small ½ inch slices
- 1 head broccoli - trimmed into florets
- salt and pepper to taste - or 7:2:2
- olive oil - Just to coat
Instructions
- Preheat the grill to 450°-500° range surface temperature. That is medium-high on most grills.
- Prep the veggies you want. I'm doing small potatoes cut into about 1-inch pieces (30 minutes). Baby carrots (25 minutes). Broccoli, peppers, zucchini, and yellow squash, all at 15 minutes. Give them a nice coat of oil and season with salt and pepper to taste. I used my 7:2:2 seasoning.
- Start grilling with a closed hood and stir every 5 minutes. Potatoes first, then at the first stir, add the carrots. Do not use a smaller grill pan, they will not cook well.
- At 15 minutes into cooking, add the other veggies.
- Serve immediately.
Recipe Notes
Pro TIps
- The recommended grill surface temperature is about 450°. The grill surface temperature is not the same as the hood thermometer.
- This requires a large grill basket or pan, as written. You can not "crowd the pan" and expect this to cook well.
- Lower grill temperature will take longer but will usually be ok. But a higher grill temperature will generally burn the outside of the vegetables before the inside is done.
- Be sure the veggies have a coat of oil. Plus, a little salt and pepper. I used my 7:2:2 Seasoning.
- Other veggies can be used. Discussed in the post.
- Note that a done potato has an internal temperature of at least 190°, but 200°-210° is much better.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editors note: Originally published June 11, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Blackfeather says
Very good!
I added water half way through for the smoking.
Thanks!
Blackfeather says
Oops!
Wrong recipe...
This was for the baked chicken thighs.
Rating still stands. I prepared this dish with the chicken thighs.
JB says
We do not have an outdoor grill. Can we grill these veggies on a nonstick pan on the electric stove? Please advise.
Dan Mikesell AKA DrDan says
Hi again JB,
I'm working my way through the comments with coffee.
To do this inside, I would head to the oven with a sheet pan. Do it somewhat like https://www.101cookingfortwo.com/one-pan-roasted-pork-tenderloin-with-potatoes-and-carrots/ and you can skip the tenderloin and add the other veggies on time.
Dan
Patt says
Do you close the hood on a gas grill when grilling vegetables
Dan Mikesell AKA DrDan says
Hi Patt,
Welcome to the blog.
Closed.
General rules for grill hoods. Less than 1/2 inch thick can be open or closed. 1/2 to 1 inch thick things can be either but preferred closed. Over 1 inch, always closed.
On this blog, it is always closed unless I make a big deal about it being open (like the grilled chicken fajitas).
Dan
Cheryl says
I would love to have a good grill pan for this - do you recall what brand you have or source?
Thanks!
DrDan says
Many years ago from William Sonoma. It never dies but is discolored and needs to be soaked to clean. I have had others but keep going back to this one. Pamper Chef has something similar.