Top 5 Veggies to Grill This Summer

As we near summer time, there’s a plethora of barbecues and steak cookouts that are in dire need of easy and delicious sides, and what better way to cook those sides than on the already-fired-up grill?

This is the perfect time of year to throw some fresh veggies on the grill alongside your steaks, resulting in sides popping with freshness and a hint of that charred smoky flavor.

Here are 5 grilled veggie recipes with a little extra oomph and that are incredibly easy to make. 

Mushroom Skewers:

Try these grilled mushroom skewers from Dinner At The Zoo. They are quick to make, and you will end up with golden brown skewers covered in garlic and butter. 

What You Need:

  • 1 pound button mushrooms (cleaned and trimmed)
  • 2 teaspoons olive oil
  • Salt and pepper (to taste)
  • 2 tablespoons butter
  • 1 teaspoon garlic (minced)
  • 2 teaspoons parsley (minced)

To Make This:

  1. Preheat the grill or a grill pan to medium high heat.
  2. Thread the mushrooms onto the skewers, brush them with olive oil, and sprinkle them with salt and pepper. 
  3. Put the skewers on the grill and cook them on each side for 4-5 minutes, until the mushrooms are tender and browned. 
  4. In a small bowl, microwave the butter and minced garlic for 30 second increments, or until the butter is melted. Then, stir in the parsley, and salt and pepper to taste.

Brush these skewered beauties with the garlic butter, and enjoy! 

Loaded Cauliflower Steaks:

Try these cauliflower steaks from Delish. These are the perfect sidekicks for a juicy steak - crunchy cauliflower “steaks” brimming with smoky flavors and loaded with melted cheese and creamy ranch dressing. 

What You Need:

  • 2 large heads cauliflower
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups shredded cheese
  • Ranch dressing (for drizzling)
  • 8 slices cooked bacon (crumbled)
  • 2 tablespoons chives (finely chopped)

To Make This:

  1. Remove and discard leaves from each cauliflower head, and then trim the stem, so that the cauliflower can lie flat on the cutting board (leave the core intact).
  2. Cut each cauliflower into thick “steaks” (about 3/4 inch thick). Save any loose florets to cook with the steaks. 
  3. Whisk olive oil, garlic powder, and paprika together in a small bowl, and then season the mixture with salt and pepper (be sure to season generously so that the cauliflower is not bland). 
  4. Heat the grill or a grill pan to medium heat, brush one side of each steak with the olive oil mixture, and then place the brushed side down on the grill. 
  5. Brush the top sides with the olive oil mixture, and cook them until they are tender and both sides are charred in spots (about 8 minutes per side). 
  6. Top each cauliflower with cheese and cook them until it’s melted.
  7. Toss any extra florets in the olive oil mixture and grill them, turning them often, until they are charred and tender (about 6 minutes). 

Drizzle these sizzling cauliflower steaks with ranch dressing, sprinkle them with the cooked bacon and chives, and enjoy!

 Garlic & Herb Eggplant:

Try this grilled eggplant from Every Last Bite. Tender on the inside and slightly charred on the outside, this grilled eggplant coated in garlic and herb oil will soon become a favorite when grilling. 

What You Need:

  • 2 eggplants
  • 2 teaspoons salt
  • 1/2 cup extra virgin olive oil
  • 3 cloves garlic (crushed)
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons fresh oregano (chopped)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

To Make This:

  1. Cut the eggplant into 1/4 inch thick slices and salt each slice generously. 
  2. Let them rest for about 15 minutes in order to let the salt draw out the moisture and bitterness. Afterwards, wipe down each slice with a paper towel in order to remove the salt and moisture. 
  3. Preheat the grill to medium heat.
  4. Combine the olive oil, garlic, parsley, oregano, salt, and pepper in a large dish, and then place each of the eggplant slices in the dish (flip them over to ensure all sides are covered in the oil).
  5. Grill the eggplant until each side is golden in color with grill marks (about 6 minutes per side). If the eggplant slices become dry and start sticking to the grill, brush them with more oil.  
  6. Once the eggplant is cooked and tender, take it off the grill and put it back in the oil, herb, and garlic mixture in the pan, and before you put it on a serving platter, flip it once so that it’s fully coated in oil.

Be sure to spoon any extra herbs and garlic over the eggplant, and enjoy!

Grilled Sweet Onions:

Try these grilled onions from Taste of Home. Sweet, delicious, and tasting of summer, they are an amazing and super easy addition to any barbeque. 

What You Need:

  • 4 large sweet onions
  • 4 teaspoons beef bouillon granules
  • 1-1/2 teaspoon minced thyme, or 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons butter
  • 4 teaspoons white wine or beef broth (optional)

To Make This:

  1. Prepare the grill for indirect heat.
  2. Peel the onions, and leave the root ends intact. 
  3. Cut a thin slice from the top of each, and carefully cut a 1 inch hole in the center of each onion. Then, cut each onion into quarters (cutting within 1/2 inch of the bottom).
  4. Put each onion on a double thickness of heavy-duty foil (about 12 square inches).
  5. Into the centers of each onion, sprinkle bouillon, thyme, salt, and pepper, and then top them with butter. Then, drizzle them with wine (optional).
  6. Fold the foil around the onions, and seal it tightly. 
  7. Grill the onions, covered, over indirect medium heat until they are tender (35-40 minutes). 

Last but not least, carefully open the foil to allow the steam to escape, and enjoy!

Balsamic Thyme Bell Peppers:

Try these grilled bell peppers from Spices In My DNA. Whip up these balsamic thyme bell peppers for the ultimate fresh side  - they’re also incredibly easy to make!

What You Need - For The Peppers:

  • 5 bell peppers (quartered or cut into large strips - preferably a mixture of red, orange, and yellow)
  • 1 and 1/2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

What You Need  - For The Marinade:

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dijon mustard
  • 1 clove garlic (minced)
  • 1 teaspoon fresh thyme (plus extra for serving)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

To Make - The Peppers:

  1. Preheat the grill or a grill pan to medium high heat. 
  2. In a medium bowl, place the bell peppers and add olive oil, salt, and pepper, and then toss them to coat them. 
  3. Grill the peppers until grill marks appear and the desired level of doneness is reached (about 4-5 minutes per side). 

To Make - The Marinade:

  1. While the peppers are cooking, whisk the balsamic, olive oil, dijon, garlic, thyme, salt, and pepper together in a medium bowl, and then set it aside until the peppers are finished grilling.

As soon as the peppers are done on the grill, toss them in the marinade right away and let them sit for about 15 minutes at room temperature so that they can soak up all the delicious flavors. Give them a sprinkle of extra thyme, and enjoy! 


To go with these fresh and delicious sides, make sure that you’re grilling your steak correctly, be sure to avoid the biggest steak cooking mistakes, and season your steak to perfection in order to have the ultimate steak eating experience! 


Photo credit: Mike Fox

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