This low carb grilled vegetables recipe delivers smoky, tender veggies in minutes. Made with a simple balsamic marinade, it’s a quick side dish that’s big on flavor and light on effort.
Grilled Vegetables Recipe Highlights
- Flavor: Savory and tangy with a garlicky kick, this grilled vegetable mix has a smoky flavor, subtle sweetness, and tender crisp texture.
- Skill: Perfect for beginners and busy weeknights, this recipe keeps things simple with everyday ingredients and a quick 20 to 30 minute marinade.
- Recommended Tools: A grill basket is a great way to cook veggies in smaller pieces on the grill. Alternatively, use skewers to make veggie kebabs.
- Serving: This 4 serving recipe makes the perfect summer BBQ side paired with grilled chicken or steak, and along with cauliflower rice. Make extra for lunches all week!
Ingredients Notes
- Mushrooms: Large cremini brown or white mushrooms are the best. Keep them whole, or cut in half if very large.
- Asparagus: Trim the tough ends off before marinating. Thick spears work best for grilling.
- Zucchini: Slice into ½ inch rounds or lengthwise “planks” for larger grilling surface area.
- Grilled Vegetables Marinade:
- Olive oil sticks to the vegetables and helps keep them from drying out.
- Balsamic vinegar adds tangy sweetness also helps create caramelized edges.
- Soy sauce brings savory and rich flavor. Use tamari or coconut aminos for a gluten free option.
- Lemon juice is bright and balances the balsamic.
- Fresh minced garlic provides the best flavor, but garlic powder can work in a pinch.
- Season lightly with kosher salt and pepper to enhance the natural sweetness of the veggies.
Variations
- You can add bell peppers, red onion wedges, eggplant, broccoli florets, cauliflower florets, green beans, or cherry tomatoes. Use whatever vegetables are already in the fridge!
- Substitute asparagus with green beans, broccolini, or zucchini spears for a similar tender crisp bite.
- Sprinkle with lemon zest, parmesan, or fresh herbs like parsley, basil, thyme, or oregano for a fresh tasting finish.
How to Make Grilled Vegetables
- Prepare marinade (Full recipe below).
- Marinate prepared vegetables in a bowl or zippered bag.
- Grill veggies directly on the grill or in a grill basket until caramelized with light charring on the edges.
Leftovers Made Easy
- Refrigerate leftover grilled vegetables in an airtight container for up to 3 days.
- Cold leftovers taste great added to salads, lettuce bowls or wraps.
- If you want to reheat, do so in a foil packet on the grill, in a skillet, or under the broiler just until warmed through.
- It’s not ideal to freeze leftovers because zucchini and mushrooms can soften after thawing. However, if you choose to freeze, chop leftovers first and use them up in soups, egg bites, omelets, casseroles, or frittatas.
More Low Carb Grilled Vegetable Sides
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Grilled Vegetables Recipe
Try these easy grilled vegetables, tossed in a savory balsamic garlic marinade and grilled until tender, smoky, and lightly caramelized.
Equipment
Ingredients
- 8 ounces large mushrooms brown or white
- 1 small bunch asparagus trimmed
- 1 medium zucchini sliced ½-inch thick
Marinade
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons soy sauce
- 1 teaspoon lemon juice
- 2 cloves garlic minced
- 1 pinch kosher salt or to taste
- 1 pinch pepper or to taste
Instructions
- Toss mushrooms, asparagus, and zucchini with olive oil, balsamic vinegar, soy sauce, lemon juice, garlic, salt, and pepper in a bowl or zippered bag. Allow to marinate for 20 to 30 minutes.
- Preheat grill to medium high.
- Add the vegetables to the grill and cook 7 to 12 minutes turning occasionally and removing vegetables to a plate as they are cooked.
Notes
- You may use a zippered plastic bag to marinate veggies instead of a bowl.
- Use a grill basket to prevent veggies from slipping through the grates.
- Cut vegetables into similar sizes for even cooking, especially if using skewers or a grill basket.
- If using wooden skewers, soak in water for 30 minutes before use to prevent them from charring or catching fire.
- As you remove the cooked vegetables, wrap them in foil to keep them warm. Just before serving, pop the open wrap back on the grill or under a broiler to reheat and crisp up the edges.
- Veggies will keep in a covered container in the refrigerator for about 2 to 3 days. Reheat in a foil wrap, or use leftovers in other recipes.
Nutrition Information
Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 185mg | Potassium: 335mg | Fiber: 1g | Sugar: 3g | Vitamin A: 129IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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