Grilled Vegetables Guide

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Grilled Vegetables Guide
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Grilled Vegetables Guide

Click through this gallery for some of our favorite grilling tips and tricks!

Artichokes, Baby

Amount for 4 Servings: 1 pound

Prep: Halve and scoop out the choke if it’s prickly. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Artichokes, Baby

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, about 8 minutes total.

Image Credit: Alamy

Asparagus

Amount for 4 Servings: 1 pound

Prep: Trim tough ends. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Asparagus

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 6 to 8 minutes total. Nutrition Information Per Serving with Oil, Salt and Pepper: 55 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrate; 3 g protein; 2 g fiber; 160 mg sodium

Image Credit: Corbis

Bell Peppers

Amount for 4 Servings: 2 large peppers

Prep: Halve, seed and stem the peppers. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Bell Peppers

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, about 5 minutes total.

Image Credit: Getty Images

Corn

Amount for 4 Servings: 4 ears

Prep: Husk the corn. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Corn

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 8 to 12 minutes total. Nutrition Information Per Serving: 120 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 2 g fiber; 161 mg sodium; 277 mg potassium. 1 Carbohydrate Serving

Image Credit: Getty Images

Eggplant

Amount for 4 Servings: 1 pound

Prep: Cut into 1/4-inch-thick rounds. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Eggplant

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 2 to 3 minutes total.

Image Credit: Corbis

Mushrooms, Portobello

Amount for 4 Servings: 4 large

Prep: Remove stems and scrape out gills with a spoon, if desired. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: jupiterimages

Mushrooms, Portobello

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 6 to 8 minutes total. Nutrition Information Per Serving with Oil, Salt and Pepper: 50 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 4 g fiber; 148 mg sodium; 299 mg potassium. 0 Carbohydrate Servings

Image Credit: Corbis

Onions

Amount for 4 Servings: 2 medium

Prep: Peel and cut into 1/4-inch-thick rounds. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Onions

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 2 to 3 minutes total.

Image Credit: Getty Images

Zucchini

Amount for 4 Servings: 1 pound

Prep: Slice diagonally into 1/4-inch-thick slices. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: Getty Images

Zucchini

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 4 to 6 minutes total. Nutrition Information Per Serving with Oil, Salt and Pepper: 49 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 284 mg potassium. Nutrition Bonus: Vitamin C (30% daily value). 0 Carbohydrate Servings

Image Credit: Getty Images

Summer Squash

Amount for 4 Servings: 1 pound

Prep: Slice diagonally into 1/4-inch-thick slices. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with a flavoring combination of your choice (see "Seasonings").

Image Credit: jupiterimages

Summer Squash

Grilling Time on Medium-High: Grill, turning occasionally, until lightly charred and tender, 4 to 6 minutes total.

Image Credit: Getty Images

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Cooking vegetables on the grill imparts a delicious smokiness. And if the grill's already on, why not put some vegetables on too? Here are cooking instructions for our favorite vegetables for grilling, but don't limit yourself to these—grill whatever vegetables you have on hand.

If you're looking for a marinade for grilled vegetables, click on the slideshow above for some great ideas.

In addition, toss grilled vegetables with one of these easy flavor combinations:

Chile-Garlic & Soy: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1 tablespoon each chile-garlic sauce and reduced-sodium soy sauce and 1/4 teaspoon ground white pepper.

Analysis per serving: 48 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 246 mg sodium; 7 mg potassium.

Chile-Lime: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 3/4 teaspoon each chili powder and ground cumin and 1/2 teaspoon salt. After grilling: Toss with 2 tablespoons chopped fresh cilantro and lime juice to taste.

Analysis per serving: 47 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 300 mg sodium; 22 mg potassium.

Garlic-Thyme: Before grilling: Toss the vegetables with 2 tablespoons extra-virgin olive oil (or canola oil), 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1/2 teaspoon garlic powder and 1/4 teaspoon each salt and freshly ground pepper. After grilling: Toss with 2 tablespoons chopped fennel fronds, if desired.

Analysis per serving: 65 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 146 mg sodium; 10 mg potassium.

Maple Butter: Before grilling: Toss the vegetables with 2 tablespoons pure maple syrup, 1 tablespoon melted butter, 1 1/2 teaspoons lemon juice, 1/2 teaspoon salt and freshly ground pepper to taste.

Analysis per serving: 52 calories; 3 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 7 g carbohydrate; 0 g protein; 0 g fiber; 292 mg sodium; 25 mg potassium.

Spicy Orange: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil, the zest of 1 orange, 1/2 teaspoon salt and 1/4-1/2 teaspoon crushed red pepper.

Analysis per serving: 45 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 291 mg sodium; 9 mg potassium.

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