Ingredients
Vegetables
- 1 bell pepper, halved or cut into 1/2″ thick strips
- 1 red onion, peeled and cut into 1/2″ thick rounds or quarters
- 1 zucchini, cut into 1/2″ thick rounds or strips
- 1 yellow squash, cut into 1/2″ thick rounds or strips
- ½ pound fingerling potatoes (or regular potatoes cut into 1 inch cubes)
- ½ pound Brussels sprouts, ends and outer leaves removed and cut in half
- ½ pound baby bella mushrooms, left whole (or 2 portobello mushrooms, left whole)
- 2 ears corn, shucked and cleaned
Seasonings
- 2 tablespoons olive oil
- Freshly ground salt and pepper, to taste
- Optional: 2 teaspoons garlic powder
- Optional: street corn seasoning, for serving
Instructions
- Prepare the grill: Preheat your grill to medium-high heat (375-400°F). Scrape off any leftover residue from previous grilling sessions.
- Method 1 – Directly on the grill: Marinate or season larger vegetables like corn, bell peppers, thick zucchini & yellow squash slices, onions, and portobello mushrooms with olive oil, salt, pepper, and optional garlic powder. Place them on the grill in a single layer, positioning corn, portobello mushrooms, and onions at the back, and bell peppers, zucchini, and yellow squash towards the front for even cooking. Close the lid and cook for 3-5 minutes. Flip vegetables, starting with those requiring the least time. Cook times: corn 15-20 minutes total, portobello mushrooms 8-10 minutes flipping halfway, onion 8-10 minutes flipping halfway, bell pepper strips 6-8 minutes flipping halfway, zucchini & yellow squash 5-8 minutes flipping halfway. Remove vegetables once nicely charred and tender.
- Method 2 – Vegetable kabobs: Thread similarly timed vegetables such as bell pepper, onion, baby bella mushrooms, and zucchini onto skewers. Season as preferred. Grill kabobs on medium-high heat with the lid closed, flipping every 3-5 minutes until tender and slightly charred, about 10 minutes total.
- Method 3 – Foil pack: Use for smaller vegetables like Brussels sprouts, potatoes, and baby bella mushrooms. Season and place them on one piece of heavy-duty aluminum foil. Cover with another piece of foil and seal edges tightly. Poke a small hole at the top for steam release. Place the foil pack directly over the grill’s direct heat. Cook for 20-25 minutes until vegetables are tender and cooked through.
- Method 4 – Grill basket: Preheat the grill and the basket for about 10 minutes on medium to medium-high heat. Add smaller or chopped vegetables (Brussels sprouts, potatoes, baby bella mushrooms) to the grill basket. Close the grill lid and cook, stirring or flipping every 5-8 minutes for around 20 minutes until vegetables reach desired tenderness.
Notes
- Adjust grilling times based on the size and thickness of your vegetable cuts for even cooking.
- Use olive oil to prevent sticking and help seasonings adhere better.
- Poking holes in foil packs allows steam to escape and prevents sogginess.
- Preheating the grill basket ensures better non-stick performance and even heat distribution.
- Seasoning options are flexible – try adding herbs, spices, or your favorite barbecue rub for extra flavor.
- Remove vegetables from the grill as soon as they’re tender and have nice grill marks to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 5-25 minutes depending on method and vegetables used
- Category: Side Dish
- Method: Grilling
- Cuisine: American
- Diet: Vegetarian
