Tasty Tuesday: Grilled Vegetables

Here’s another taste of summer for me: grilled veggies. They’re so easy, it’d be silly not to at least try them. Of course grilling keeps the heat out of the kitchen, but the real appeal of these vegetables is their incredible flavor.


It’s very easy. You start with fresh vegetables, cut them to the appropriate size, toss them lightly in olive oil or sesame oil and a sprinkle of sea salt, and spread them out on the grill.

Certain vegetables are more suited to grilling. Our favorites include:

  • squash–zucchini, patty pan, crookneck, and any other summer squash–sliced long-wise about 1/4″ to 3/8″ thick
  • peppers–cut into quarters with the seeds and pith removed
  • garlic–in the grill basket
  • large onions–sliced 1/4″ thick and in the grill basket
  • corn on the cob–either husked or still in the husks


Sometimes I use garlic salt or just stir some minced garlic into the oil before coating the veggies.

Spread the vegetables out on the fill (or put in the grill basket) and cook over medium heat, turning frequently. The goal is to get the veggies cooked, but not mushy or burnt.


One of our favorite quick summer meals is grilled vegetables and grilled chicken tenders. Sometimes I serve the grilled stuff on a bed of lettuce and sometimes I grate a little bit of asiago cheese on the top. The grilled veggies are a nice accompaniment to tomatoes and fresh mozzarella layered.


This is a fairly light meal for those who are counting calories.


I’m constantly trying new veggies on the grill. Some don’t work so well (for instance, don’t bother grilling cucumbers~~eye roll. And tomatoes don’t work too well either unless they’re the little cherry or grape tomatoes.) For anything small or fragile, the grill basket works best.

Please feel free to share any great ideas you have for grilling!

Barb Kelley



  1. Oh my gosh, way to make me hungry! I love grilling veggies. It screams summer to me!