Grilled Summer Vegetables – (30 minutes!) Slim Kitchen

These roasted summer vegetables are always my go-to choice when the weather gets warmer and I’m looking for something light, delicious and easy. They are the ideal way to consume all fresh produce in the garden or farmers’ market. Zucchini, pumpkin, red onion and cherry tomatoes are tossed in olive oil, lemon juice and Italian seasoning and roasted into a smoky, tender perfection.

In just 10 minutes of preparation, the vegetables were ready to grill, giving me time to focus on the main course. My family devours these every time, and the best part is that they are so useful! I could exchange any vegetables we had on hand, which is a great choice for anything in the season. Whether we were having a casual weekend dinner or hosting a summer barbecue, these vegetables made meals easy and everyone was happy.

Want more roasted veggie recipes? Check out these balsamic roasted veggies and pickled roasted veggies!

The best way to enjoy summer produce

Vegetables don’t have to be boring and dull! This is why you love roasted vegetables all summer:

• Simple: This recipe is perfect for busy weeknights when you need a quick, delicious side dish. Just throw, grill and you’re done in 30 minutes.
• Customizable: Switch vegetables based on season or what you have on hand. Try adding eggplant, mushrooms, and even asparagus to get the variety!
• Smoky smell: The barbecue gives these vegetables a delicious smoked charcoal, making them taste like summer. No grill? no problem. Use a baking tray or bake in the oven!
• Versatile: Use these vegetables as a side of grilled chicken, steak or fish, or throw them in a cereal bowl or parcel for lunch. They also made killer for salads!
• Family Friendly: Children may love them too! A slightly sweet and smoky flavor makes these vegetables more attractive to young children who usually have their noses on them.

Ingredients and substitutions

You don’t need too much to make the best roasted summer vegetables!

• olive oil: A must be oil when grilling vegetables! It prevents them from sticking to the grill and adds a lot of flavor. If you like, you can swap it for a neutral oil such as avocado, vegetable or canola oil.
• Lemon juice: This adds bright brightness to the vegetables!
• Italian seasoning: This adds herbal flavor to the vegetables. You can swap it with any other seasoning you like!
• vegetable: You can put a lot of different vegetables on the grill! Please check out the list below for the best summer vegetables to roast.

Which summer vegetables are best for grilling?

• zucchini
• Summer Pumpkin
• eggplant
• green beans
• Bell pepper
• tomato
• Asparagus (although technically not summer vegetables)
• Corn bat
• cauliflower
• broccoli

How to roast summer vegetables

To make these roasted summer vegetables, cut zucchini, pumpkin, red onion, red pepper and cherry tomatoes into bites. Throw away with olive oil, lemon juice and your favorite seasoning. Italian seasoning works great, but feel free to add a little if you like more flavor.

Place vegetables on a grill basket or chunks of foil to prevent any small pieces from falling on the grate. Bake them for about 12-18 minutes, shake the basket or stir occasionally to make sure everything is cooked evenly. But be aware of them as they burn quickly.

Do I have to use a baking basket?

No, you don’t have to use a barbecue basket, but this definitely helps prevent smaller vegetables from falling into the grill. If you don’t have one, you can also use a large piece of heavy-duty aluminum foil to create a small packet of vegetables.

How do I know when the vegetables will be finished?

The vegetables are done when they are tender and slightly burnt on the edges. They should be easily pierced with a fork, but still have a little bite left. Pay attention to them while grilling and shake occasionally or stir to ensure cooking.

Delicious seasonings

These summer roasted vegetables are perfect for your taste! Here are some of our favorite ways to change things:

• Change the spices: Italian seasoning is my favorite vegetable spice mix, but you can mix food and use ranch seasoning, Cajun seasoning, or simply use garlic powder, salt and pepper.
• Add fresh herbs: To add fresher flavor to the vegetables, try to finish the dish with some fresh summer herbs such as Basil, Oregano, Parsley, Cilantro, Cilantro, Dill, or Mint.
• Add cheese: Cheese makes everything better, and roasted veggies are no exception. Finish the vegetables with drizzled balsamic vinegar and some freshly crushed goat cheese, feta or parmesan cheese.
• End with sauce: When I make a simple dinner (like grilled chicken and vegetables), add the sauce to make the dish a little special. Good choices include Chimichurri, pesto, green goddess seasoning, balsamic vinegar, balsamic vinegar, balsamic pickling for roasted vegetables or Jalapeño Ranch.
• heating: If you like a little calories, add red pepper flakes, chili powder, or even a little hot sauce before throwing the vegetables. To get extra spice, try adding thinly sliced ​​jalapeno to the grill.

4 Tips for Delicious Roasted Vegetables

These useful tips will ensure that your roasted veggies appear perfectly every time.

• Cut the vegetables into even sizes: To make sure the vegetables are cooked in the same time, make sure to cut them to the same size and thickness. For example, in this recipe, zucchini, summer pumpkin, red onion and red bell pepper are all cut into 1/2-inch pieces.
• Always use oil: Make sure to always throw the vegetables with oil to avoid sticking to the grill or grill basket.
• Don’t flip too early: One of the biggest mistakes people make when grilling is to flip things (or shake the baking basket). If the vegetables stick, they may not be ready to be flipped. Wait until they are crisp and naturally released from the grid. Also, keep the grill off when you don’t move the vegetables.
• Choose vegetables to cook for the same time: Make sure to select the vegetables that will be cooked within the same time. There is nothing like keeping some vegetables pasty and cooked while others remain primitive.

What to serve with roasted summer vegetables

Grilled vegetables work with many different meals, including roasted protein, salad, pasta, sandwiches, burgers, and more. Here are some of our favorites:

Storage and heating

Here’s how to store and reheat roasted vegetables so they taste just as fresh:

The remaining roasted vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. They add great ingredients to salads, wraps or pasta dishes. To reheat, you can heat them in a frying pan or in a microwave!

Leftover thoughts: Throw leftovers onto the veggie bed and make a roasted veggie salad! If you feel fancy, stir some vegetable tostadas for lunch or add it to a frittata for breakfast!