Grilled Vegetables are not only yummy, but they are also super easy to make. We all know we need to eat more vegetables, and cooking them on the grill makes them taste absolutely delicious!
When the weather begins to warm and the smell of charcoal fills up the air in the neighborhood, some plant-based eaters feel like they can’t join in the fun. But, that couldn’t be further from the truth. There’s no need to miss all those summer barbecues and outdoor gatherings either. These are all dishes that you can make and take to those gatherings and join in the sun and fun.
What vegetables are good on the grill?
There are plenty of healthy vegetables that you can throw on the grill. These are some of my personal favorites. Whether you’re vegan, vegetarian, dairy-free, meat-free, or anything in between, these grilled veggie ideas are going to work for you.
- Bell peppers–red, green, yellow
- Portobellos for burgers
Should you marinate vegetables before grilling?
Yes, there are two main reasons for marinating veggies before cooking them on your grill--taste and moisture.
Marinating helps to add a lot of flavor to vegetables and that’s why I came up with these 6 Marinating Sauces that are great for vegetables, tofu, and even stir-fries. These are some of the most popular ones.
These sauces help give those veggies an extra pop of flavor, and they keep them from drying on the grill too. I suggest marinating for at least 3 hours before grilling, and even longer is better.
Side dishes that go well with grilled vegetables
And while you’re at it, now is a great time to whip up some side dishes for all those BBQs, picnics, and outdoor gatherings.
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
In this list of vegetables to grill, we’ve got recipes for veggie kabobs, carrot dogs, black bean burgers, corn on the cob, leeks, and so much more. If it’s food dripping with bbq sauce you’re after, those can be found in this article, 21 Best Vegan BBQ Recipes.
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- 12-15 oz firm tofu
- 12-18 large button or portobello mushrooms
- 1 medium zucchini
- 1 medium squash
- 1 medium red bell pepper
- 1 small onion
- 12 cherry tomatoes optional
- Drain and press water from tofu. A helpful hint when grilling tofu, for either kabobs or tofu steaks, is to freeze the tofu first for at least 2 weeks. This makes the tofu much more firm which enables it to stay on the skewer much better. Freezing is not required for this recipe, but it’s helpful.
- Prepare Asians Sauce as a marinade by whisking all ingredients below in large bowl.
- Adjust all ingredients for your taste.
- Cut tofu, zucchini, squash, bell pepper, and onions into bite-size chunks.
- Place dice tofu and vegetables into the large bowl with marinade. Allow to marinate for at least 30-minutes. Longer is better. A great option is to marinate in the refrigerator all day or overnight to enhance flavor.
- Use wooden or stainless skewers and skew all the veggies and tofu as pictured in the article.
- Cook on a hot grill for 20-30 minutes, turning often to cook evenly.
- Serve with salad, baked potato, or corn on the cob.
Your Questions Answered:
- Q: Can the marinade be saved and reused for something else? Yes! I do this all the time. It’s great not having to waste the marinade.
- Q: How long should these be marinated?The longer the better. If you can allow for a few hours, that will produce good results. Overnight is even better!
- Q: Can these be roasted in the oven rather than on the grill? I haven’t cooked them in the oven, but I would think setting the oven to 450 degrees for about 25 minutes should work.
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…