grilled veggies

Check out this easy recipe for the best grilled ranch potatoes from Delish.com!

Grilled Ranch Potatoes

lb. baby potatoes, halved

olive oil

lemon

ranch seasoning

kosher salt

black pepper

Ranch dressing, for drizzling

chives,

What is your favorite thing to dip in Ranch?

I boiled my potatoes until they were just tender then grilled. No, not because I cannot wait 15 minutes but because the kabobs I was making with them cooked faster that that. These were very good!

Really good...I'm a vegetarian & only have a George Foreman grill. They took a lot longer than 15 minutes to cook since the heat isn't as high as a regular grill. I may try them in my air fryer next time. Still, they were delicious!

https://streaming.hearstdigitalstudios.com/5c1ce6ff-a586-4765-9107-26b666014331/video_rover_16x9_1080p_hd_1556314398_47288.mp4

This simple grilled baby bok choy recipe is an easy summer dish is ready in under ten minutes start to finish. It has a delicious but mild flavor everyone loves. This is the perfect quick healthy summer side dish to pair with marinated chicken or burgers and hot dogs.

Grilled Baby Bok Choy

baby bok choy

t brown sugar

t soy sauce

T rice vinegar

t oil

Preheat grill to just under medium heat.

Add brown sugar, soy sauce, rice vinegar, and...

Add brown sugar, soy sauce, rice vinegar, and oil to a medium size bowl and whisk.

Trim bok choy ends, then slice each bunch...

Trim bok choy ends, then slice each bunch in half vertically. Wash and shake off excess water.

Add bok choy to bowl with sauce and...

Add bok choy to bowl with sauce and toss well to coat.

Lightly oil the grill. Add bok choy, cut...

Lightly oil the grill. Add bok choy, cut side down. Close lid and cook for five minutes.

Optional: Flip and cook for another two minutes.

Use tongs to remove grilled baby bok choy...

Use tongs to remove grilled baby bok choy and serve immediately. Drizzle remaining sauce from original bowl over bok choy if you choose.

https://mediavine-res.cloudinary.com/video/upload/v34za64cpdhel63u4g88.mp4

Simple Grilled Baby Bok Choy Recipe

Toss these veggies infused with a homemade marinade on the grill next to your favorite meat for the perfect meal!

Balsamic Grilled Vegetables

zucchini (sliced ½" thick)

onion

bell pepper (cubed)

mushrooms (halved)

grape tomatoes

balsamic vinegar

garlic (minced)

rosemary (chopped)

salt & pepper

Place all ingredients in a large bowl and toss to combine. Allow to marinate at least 30 minutes or up to 8 hours.

Preheat grill to medium heat.

Remove vegetables from marinade and place in a grilling basket or on a grill mat (or thread onto skewers).

Grill 8-12 minutes or until cooked to desired doneness.

Serve immediately.

This cauliflower and potato curry is a light, fresh, and healthy take on the classic, Aloo Gobi. Unlike other, long-simmered versions of this dish, this cauliflower potato curry recipe uses minimal oil and comes together quickly. 

Cauliflower and Potato Curry (Aloo Gobi) 

potato

vegetable oil

garlic (finely chopped)

tomatoes

cauliflower

garam masala (or curry powder)

turmeric

cumin

mustard seeds

ginger

frozen peas

kosher salt (plus more to taste)

herbs

Put the potatoes in a small pot, cover with cold water, and bring to a boil over high heat. Reduce to a simmer, and cook for 5 to 8 minutes, until the potatoes are just cooked through but not soft. Drain and set aside.

Heat the oil in a large pan over medium heat, then add the garlic and cook, stirring occasionally, until golden brown, around 3 minutes. While the garlic is cooking, drain the can of tomatoes over a measuring cup, collecting the tomato liquid in the cup. Add enough water to make 1 cup of liquid.

Add the potatoes and tomato liquid mixture to the pan, bring to a boil, and simmer, covered, for 5 minutes. Add the tomatoes, cauliflower, spices, and ginger (or carrot-ginger dressing), and simmer, covered, for 5 more minutes. Add the peas and salt, and cook, uncovered for 10 minutes, or until the cauliflower is cooked through. Stir in herbs and season to taste with salt.

Fresh greens tossed in a balsamic vinaigrette are topped with herb-marinated grilled veggies and homemade polenta. This salad manages to be both light and filling!

Grilled Basil Parmesan Polenta & Veggie Salad

oil mister

water

instant polenta

basil leaves (roughly chopped)

parmesan cheese (shredded)

salt and pepper (to taste)

vegetables

tbsp balsamic vinegar

salad greens (I used baby kale)

Coat an 8x8-inch baking dish with an olive oil mister or cooking spray.

Bring water to boil in a large saucepan. Reduce heat to low and slowly add polenta, whisking constantly. Remove from heat once polenta is thick and creamy, about 3 minutes. Stir in basil, cheese, salt and pepper, then transfer to baking dish. Allow polenta to cool to room temperature, then cover the dish with plastic wrap and place it in the refrigerator to solidify for at least 2 hours.

Cut the polenta into 8 evenly-sized pieces and carefully remove from baking dish. Spray or brush grill with oil and grill polenta until warmed through, about 5 minutes on each side (less on an outdoor grill).

Polenta

Whisk together olive oil, herbs, salt and pepper in a large baking dish. Place vegetables on skewers and put skewers in baking dish. Cover and refrigerate; marinate for 2 hours, basting veggies with herb-and-oil mixture every 30 minutes.

Grill veggie skewers on medium heat with the polenta, about 15 minutes or until tender, turning occasionally so all sides cook evenly.

Grilled Veggies

Whisk together oil, vinegar, salt and pepper. Toss with salad greens and divide onto 4 plates or bowls. Top with veggies from one skewer and 2 pieces of polenta.

Salad

This grilled vegetable platter is a quick and easy way to make a delicious side dish perfect for sunny days and BBQs!

Grilled Vegetables

red bell pepper (quartered lengthwise)

squash

zucchini

asparagus (trimmed)

mushrooms (halved lengthwise)

lemon juice

Italian seasoning

garlic powder

salt

Lemon wedges (for serving)

Place the vegetables on a sheet pan in groups.

In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, garlic powder, salt and pepper on top. Pour on top of the vegetables and use your hands to combine the vegetables with the seasoning.

Cover and refrigerate for at least 20 minutes.

Preheat a grill or grill pan to medium-high heat.

Grill the vegetables with the lid closed until tender and lightly charred all over, starting with the bell peppers, onions and mushrooms, which will need about 8-10 minutes and followed by the for the yellow squash, zucchini, and asparagus, which will need 6-8 minutes.

Place the vegetables on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.

This delicious and easy side dish of Grilled Mediterannean Vegetables is perfect for a BBQ.

Mediterranean Grilled Vegetables

zucchini, sliced into 1/2 inch rounds

yellow squash, sliced into 1/2 inch rounds

cherry tomatoes

red onion,

orange bell pepper, sliced into 1/2 inch pieces

oregano

thyme

parsley

Preheat grill or grill pan to medium-high heat.

Toss the zucchini, squash, tomatoes, onion, and bell...

Toss the zucchini, squash, tomatoes, onion, and bell pepper with the olive oil, salt, oregano, garlic powder, and thyme in a large mixing bowl. 

Thread the vegetables onto skewers. 

Place them on the grill and cook them...

Place them on the grill and cook them for 3 to 5 minutes or until grill lines have formed. Flip them over and grill for another 3 to 5 minutes until charred. Remove immediately and place on a large plate or cutting board. Allow vegetables to cool for 1 to 2 minutes. 

Remove the vegetables from the skewers. Drizzle the...

Remove the vegetables from the skewers. Drizzle the lemon juice over the top. Top with optional parsley, if using. 

Serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/x7e8jy145xzyctbwr8pp.mp4

These delicious grilled Mediterranean vegetables are a perfect side dish! They're char-grilled to perfection and topped with herbs, olive oil, and lemon juice.

Grilled Mediterranean Vegetables

Try this tangy artichoke recipe - the oil will keep them for a week in the fridge

Chargrilled artichokes with lemon

baby globe artichokes

lemons

milliliters white wine vinegar

tsp peppercorns

sea salt flakes

First set a bowl of cold water to the side, and squeeze in the juice of one of the lemons. To prepare the artichokes, remove the outer leaves with a small sharp knife. Keep going through the layers until you reach the paler, greenish-yellow leaves. Trim the stalks to about 5cm, then cut the heads into quarters. As you prepare each one, rub all of its cut sides with one of the squeezed lemon halves, then place in the bowl of lemony water.

Remove long strips of zest from the other lemon. In a large saucepan, bring a few inches of water to the boil. Add 100ml of the vinegar and the artichokes, and simmer for 15-18 mins, depending on the size of the artichokes, until tender. Drain and tip into a bowl, toss with 2 tbsp oil, and a generous seasoning of salt and pepper.

Heat a griddle pan over a medium heat until hot. Griddle the artichoke quarters, a few at a time, until golden and charred at the edges.

In another saucepan, warm the olive oil, lemon zest and peppercorns together until the zest starts to sizzle. Fish it out with a slotted spoon once it turns bright yellow. Warm the remaining vinegar in another pan until almost boiling.

Pack the artichokes and lemon zest into jars or heatproof containers, pour over the warmed vinegar first, then top up with the warm oil to cover. Seal while warm, then allow to cool. Keep in the fridge for up to 1 week.

These grilled vegetables are an assortment of colorful veggies bathed in a flavorful garlic and herb marinade, then cooked to perfection on the grill. An easy dish that’s quick to make and always gets rave reviews! Grilled veggies pair well with almost any protein such as beef, fish or chicken.

assorted vegetables

pepper

parsley leaves (chopped)

lemon wedges

Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine.

Add the vegetables to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours.

Preheat a grill or grill pan to medium high heat.

Add the denser vegetables first, such as the carrots (or potatoes if using). Cook for 3-4 minutes, then add the rest of the vegetables to the grill.

Cook the vegetables for 3-5 minutes per side or until browned and tender.

Husband's birthday dinner was wonderful!  Thank you for the marinade, my expert grilling son-in-law made the music at the grill.

These packets make my life so easy! The perfect side dish for summer. Can't wait to make them again!

The picky liked this! They were impressed and loved the color of the veggies!

These grilled veggies were the perfect addition to our family dinner! So yummy and easy to throw together!

I've made these before on the grill and they are amazing. None were left at the end of the night. Just made these again but I broiled them in the oven. It's storming outside so no grilling. Still as amazing!. Thank you.

These added such beautiful color and flavor to my pizza. An easy recipe that I'm bookmarking for future use!

The garlic marinade on here made this dish! Even my kids were begging for more vegetables.

These were the perfect side to prep for our day out at the park, we loved the variety of grilled veggies, I even added some of them into a burger and the flavor was amazing!

These are so popular with my guests as it seems everyone is doing low carb diets!  I like them because they look and taste awesome and really easy to prepare. Any left overs are great in the salad the next day.

These grilled veggies look so good!! I can't wait to get my grille going.

First of all I love how colorful and healthy this looks! I love veggies and with the summer coming up we grill  alot. I can't wait to make this for dinner soon as it would be the perfect side dish for grilled fish, chicken, steaks etc. Great post!

I love grilling veggies at the start of my week and these look delicious!

I love this recipe, grilled veggies are the best!!

Grilled vegetables are my favorite side dish!

These look so good. They would go really well with a plethora of dishes!

https://content.jwplatform.com/videos/HxDtgiiE.mp4

Top 9 grilled veggies recipes from across the web

The most viewed grilled veggies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Ranch Potatoes

Grilled Baby Bok Choy

Balsamic Grilled Vegetables

Cauliflower and Potato Curry (Aloo ...

Grilled Basil Parmesan Polenta & Ve...

Grilled Vegetables

Mediterranean Grilled Vegetables

Chargrilled artichokes with lemon

Grilled Vegetables

Top 9 grilled veggies recipes from across the web

The most viewed grilled veggies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Ranch Potatoes

Grilled Baby Bok Choy

Balsamic Grilled Vegetables

Cauliflower and Potato Curry (Aloo ...

Grilled Basil Parmesan Polenta & Ve...

Grilled Vegetables

Mediterranean Grilled Vegetables

Chargrilled artichokes with lemon

Grilled Vegetables

The most viewed grilled veggies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine