Choose vegetables that grill well: bell peppers, zucchini, eggplant, mushrooms, asparagus, onions, cherry tomatoes, corn, broccoli florets, and carrots (thin-sliced)
Cut vegetables into even sizes for consistent cooking
Pat vegetables dry and lightly trim excess stems or tough ends
Preheat the grill to medium-high heat
Clean and oil the grates lightly to prevent sticking
Cut larger vegetables into thick slices or planks; keep smaller ones whole or halved
Toss vegetables with olive oil and seasonings (salt, pepper, garlic powder, smoked paprika, dried herbs, or chili flakes)
Use a grill basket, skewers, or foil packets for small or delicate pieces
Grill vegetables with the lid closed when possible, flipping once halfway through
Cook until tender with grill marks:
Bell peppers: 6–10 minutes total
Zucchini: 4–8 minutes total
Eggplant: 6–10 minutes total
Mushrooms: 6–10 minutes total
Onions (slices): 8–15 minutes total
Asparagus: 5–10 minutes total
Broccoli florets: 8–12 minutes total
Carrots (thin slices): 8–15 minutes total
Avoid overcrowding the grill for better browning and faster cooking
For extra flavor, add a final drizzle of oil or a squeeze of lemon after grilling
Optional finishing ideas: balsamic glaze, pesto, herb vinaigrette, crumbled feta, grated Parmesan, or chopped fresh herbs
Serve immediately or cool and refrigerate up to 3–4 days