Marinated Grilled Vegetables – Zucchini, squash, mushrooms, tomatoes, red bell pepper, yellow bell pepper and red onion marinated in olive oil, soy sauce, lemon juice and garlic. Marinate veggies for 30 minutes and grill. Ready in about 15 minutes! SO easy and SO delicious! Everyone loves these vegetables! Use leftovers in a sandwich wrap, quiche, or tossed in pasta.
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Pin This RecipeEasy Vegetables on the Grill
Grilling season is in full swing at our house. We actually grill out year-round, but we grill several times a week during the spring and summer. These grilled veggies are a new favorite. SO easy and SOOOOO delicious!
These Marinated Grilled Vegetables only take a minute to prep and they hang out in the marinade for about 30 minutes before cooking. We grilled the veggies in a grill basket at the same time that we grilled the chicken. Super easy! This recipe makes a good bit of grilled vegetables. We made the whole batch and ate the leftovers for lunch the next day. They would also be good in a frittata or a quiche!
- You can use any combination of vegetables that you prefer.
- Don’t have a grill basket? Poke holes in a heavy-duty aluminum pan.
- Can marinate the vegetables for a few hours to overnight.
- Use gluten-free soy sauce for a gluten-free dish.
What to Serve with Marinated Vegetables
These veggies go with everything! Chicken, pork, steaks. I love to make a big batch and eat leftovers during the week. Leftovers are great in a wrap, quiche, or tossed in pasta. I love to add some to a bowl of our favorite Fettuccine Alfredo. Here are a few of our favorite recipes from the blog that go great with these grilled vegetables:
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Marinated Grilled Vegetables
Ingredients:
- 1 (6-oz) zucchini, sliced into rounds
- 1 (6-oz) yellow squash, sliced into rounds
- ½ yellow bell pepper, cut into strips
- ½ red bell pepper, cut into strips
- ½ red onion, cut into strips
- 8- oz white button mushrooms
- 1 cup cherry tomatoes
- ½ cup olive oil
- ½ cup soy sauce
- ½ cup lemon juice
- 1 garlic clove crushed
- ½ tsp salt
- ¼ tsp black pepper
Instructions:
- Place vegetables in a gallon ziplock bag. Whisk together olive oil, soy sauce, lemon juice, garlic, salt and pepper. Pour over vegetables, seal bag. Refrigerate for at least 30 minutes. Remove vegetables from marinade.
- Prepare grill. Place vegetables in large grill basket. Place vegetables on grill and cook for 15 to 20 minutes, until tender.
Steph
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Make these veggies quite often. Sometimes add additional vegetables like green beans or snap peas. We have grilled, sautéed, and roasted in the oven and they are always delicious. Usually serve over jasmine or basmati rice with a protein.
Made this recipe but added some cooked, pulled chicken to it before marinating and marinated it for a couple of hours before grilling. It was delicious! Would have been great wrapped in flour tortillas but I didn’t have any on hand.
Made this tonight to go with bbq burgers, it was a hit! Everyone loved it! Definitely a keeper.
Cooked this on the grill tonight. My wife and I love it. Will definitely cook this again.
What Temp should the grill be??
Regards.
David
We cooked them over charcoal
Can you substitute lemon juice (bottle) for the lemon? I have everything except for a lemon to make.
Sure!
Hello, I have some peppers and onions that I need to use asap, do you have any experience with prepping and freezing these ahead of time?
I haven’t prepped and frozen this recipe. I’ve frozen onions and peppers before and they are fine.
Can you do this in an air fryer? If so temp and time?
Do you have any experience prepping these and freezing ahead of time?
I cooked this recipe on the stove over medium high heat for about 30 minutes – delicious!
I cooked this recipe. It is delicious!!!!!! Thank you so much !!
I think my family would like these vegetables. Thanks for sharing the recipe.
These look soooo delicious!!
I've been going low-carb lately (insert sad face emoji) so this is perfect. I can only eat roasted veggies so many times!! Love the sauce you put on these.