Grilled vegetables
Let the smoky, charred aroma fill the air as you fire up the grill and toss on some fresh veggies. Aubergine, courgette, mushrooms, peppers, onions, cabbage, carrots, and cauliflower all get those flawless grill marks and soak up that flame-kissed flavour. We serve them with creamy white cheese dip, making this recipe for grilled vegetables perfect for your next barbecue or any time you crave those fresh-off-the-grill flavours at home.
Ingredients
Grilled vegetables
|
Aubergine
|
1 |
|---|---|
|
Courgettes
|
2 |
|
Sweet pepper
|
2 |
|
Red onions
|
3 |
|
Carrots
|
2 |
|
Cabbage
|
½ |
|
Cauliflower
|
¼ |
|
Button mushrooms
|
400 g |
|
Lemon
|
1 |
|
Olive oil for grilling
|
|
|
Flaky salt and black pepper
|
White cheese dip
| 200 g | |
|
Yoghurt
|
300 ml |
|
Lemon, juiced
|
½ |
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Honey
|
1 tsp |
|
Fresh herbs, finely chopped, for example, coriander, parsley, or basil
|
100 ml |
|
Salt and pepper
|
Instructions
Grilled vegetables
White cheese dip
To serve
Recommended information
Serving suggestion
Keep the heat moderate
Use medium heat when grilling vegetables – it is the sweet spot. You will get those nice grill marks without burning the outside or ending up with raw bits in the middle. Cranking the heat too high just scorches the outside and leaves the inside undercooked, while low heat dries them out before they can develop any colour or flavour.
Season before and after grilling
Before grilling, brush your vegetables with olive oil and season with salt and pepper. This helps them brown evenly and brings out their natural flavour. Once grilled, season again while the vegetables are still warm so the flavours settle in nicely.
Flip vegetables consistently
Keep flipping the vegetables as they grill. Turning them often helps get that nice, even char without burning anything. It takes a bit more attention, but it is worth it. You will get that perfect mix of smoky flavour and tender texture. Just keep an eye on them, especially once they start to soften and get those golden edges.
FAQ: Questions about grilled vegetables
Below, you will find answers to common questions about grilled vegetables. Learn how to handle them before and after grilling as well as how to make the most of them once they are off the grill.
What vegetables are best for grilling?
The best vegetables for grilling are firm and hold their shape over medium to high heat. Aubergine, courgette, peppers, onions, mushrooms, carrots, cauliflower, and cabbage are all great choices. Softer vegetables like tomatoes can also be grilled, but they need extra care and are better kept whole or on skewers. Avoid delicate greens like spinach or lettuce, as they burn quickly on the grill.
Should I marinate vegetables before grilling?
Not really! Marinating vegetables before grilling might sound like a good idea, but it often makes them go soggy or burn more easily, especially if the marinade contains sugar or acid. Grilling works best when the vegetables are brushed with oil and seasoned right before they hit the grill. If you still want to marinate them first, keep the time short, around 15–30 minutes, and avoid thick or sticky marinades. Shake off any excess before placing the vegetables on the grill to stop them from sticking or charring too fast.
What to serve with grilled vegetables?
Our grilled vegetables are served with a white cheese dip, but you can easily add more dips like hummus, baba ganoush, or tzatziki. They go well with flatbreads, skewers, grilled halloumi, or cold salads. To turn them into a more filling meal, rice, couscous, or lentils are all brilliant choices.
How long can you keep grilled vegetables?
Grilled vegetables keep well in the fridge for 3–4 days. Let them cool completely before storing them in an airtight container. They taste great cold, but if you want to enjoy them hot again, use a frying pan on medium heat or reheat in the oven at 180 °C until warmed through.
Nutritional values
Nutritional value, per
780 Kcal
| Fibre | 61.9 gram fibers |
| Protein | 38.1 gram |
| Carbohydrates | 124.4 gram |
| Fat | 13.5 gram |
Try this recipe for grilled vegetables – simple and easy
Planning a big barbecue spread or simply craving grilled vegetables on a whim? Our recipe keeps it simple and easy, no matter what the occasion looks like. Just prep the veggies, brush them with olive oil, and straight onto the grill they go. While they sizzle away, you can whip up a creamy dip, and within 30 minutes, you will have a rainbow-like medley of chargrilled vegetables ready to enjoy.
Delicious smoky and slightly charred taste
Grilling softens the vegetables while giving them a deliciously smoky flavour and charred surface. Aubergine becomes mellow and almost sweet inside, while courgette stays delicate and develops a subtle nutty note. Peppers and onions turn sweeter, almost jam-like, melting in your mouth as you take the first bite.
However, mushrooms are the real flavour sponges here. They soak up the smoke, olive oil, and seasoning, intensifying their earthy flavour and taking on a meaty texture.
The firmest vegetables, carrots and cauliflower, soften at the edges but stay nicely firm in the centre. Carrots develop a deeper and earthier taste, while cauliflower ends up with a lovely, toasted nuttiness, similar to courgette but with more bite.
Serve with a tangy white cheese dip
We love serving grilled vegetables with a tangy white cheese dip on the side. Its creamy consistency brings a cooling feel against the smoky surface of the vegetables.
The cheese is mashed with yoghurt, forming a thick base. The addition of lemon juice accentuates the tanginess with its citrusy tartness, and a drizzle of honey offsets the sharp edge with a wonderful sweetness.
To introduce even more freshness, we stir in chopped herbs, and here, the choice is yours. We suggest using coriander, parsley, and basil. Coriander offers a citrusy aroma, parsley provides a clean, grassy note, and basil gives it a subtle, sweet flavour. So, go ahead and use all three, or pick just one or two, depending on the flavour you are going for.
Ideal for a barbecue or cookout with family and friends
When the days turn warmer and the evenings get longer, there is nothing better than getting together for a barbecue or cookout with family and friends. Grilled vegetables fit right into that setting, as they are quick and easy to prepare and hold their own next to all the barbecue favourites.
You can plate them up alongside burgers, corn on the cob, grilled cheese, or paneer skewers, and they go just as well with flatbreads, grain bowls and a fresh berry salad or a carrot and lentil salad.
This recipe is also easy to scale up or down, depending on how many people show up. And although they shine on sunny days, grilled vegetables are just as welcome when the weather turns gloomy, and you take the grilling indoors instead.
Add your own style
We already included many different veggies in this recipe, but feel free to add even more with whatever you have lying around in the kitchen! For instance, thin slices of fennel work well on the grill, keeping a slight crunch while mellowing out their aniseed flavour and drawing out more sweetness.
Broccoli is another good choice, especially when the florets char and turn crisp around the edges. Cherry tomatoes are softer and juicier; just remember to thread them onto skewers to stop them slipping through the grates.
Toss a few olives into the cheese dip for a briny edge, or crumble in a sharper cheese like aged goat's cheese for a saltier, tangier flavour. If you want to introduce a bit of heat and warmth to the dip, a spoonful of mustard or a pinch of crushed chilli flakes – both are wonderful options.
