Uplevel your grilled vegetables by marinating them in this soy balsamic glaze that caramelizes savory flavors into each bite!
Whether this recipe is made with mushrooms, zucchini, and asparagus just as the recipe calls for, or it’s a mix and match of veggies, this is sure to be a hit at the summer BBQ!
Serve healthy, vegetables alongside your favorite grilled poultry or meat for delicious wholesome eating.
The Best Grilled Vegetables Recipe
- Savory and smoky grilled veggies are a colorful and healthy side dish that goes with anything! Add them to skewers with chicken for kabobs.
- Use this versatile recipe with any kind of fresh or seasonal veggies on hand. Feel free to switch out keto-friendly ingredients as desired!
- The delicious marinade for this easy grilled vegetable recipe can be served as a condiment, or dressing for a salad
- Grilled veggies can be mixed with chopped onions and added to an omelet, or used as a meatless meal tucked into a low-carb veggie wrap or as a sandwich in toasted easy cloud bread.
Ingredients & Variations
Vegetables – Use white or brown mushrooms that can be whole or cut in half depending on their size. Trim off the woody ends of the asparagus and keep zucchini slices the same thickness so everything cooks at the same rate. Frozen veggies can be used if you don’t have time to prep fresh and they don’t have to be thawed before they go into the marinade.
Marinade – A proper marinade contains an oil for seasoning and an acid for tenderizing. Melted bacon grease will give roasted veggies a deep, smoky flavor while chile oil will infuse veggies with a spicy flavor! Switch out the lemon juice for grapefruit or pineapple juice (be aware of the sugars) and play with spice blends like this zesty taco seasoning, southwest seasoning, or this light Italian blend. Feel free to add aromatics like grated ginger, freshly chopped oregano, or rosemary, if you have it. Short on time? Use a low-carb, sugar-free bottle of Italian dressing!
Variations – Other low-carb veggies to grill that are perfect on the grill are wedges of red or yellow onions, whole garlic cloves, bell peppers, brussels sprouts, radishes, broccoli and cauliflower florets, and cherry tomatoes.
How to Make Grilled Vegetables
- Prepare marinade (as per the recipe below).
- Marinate prepared vegetables in a zippered bag for at least 30 minutes.
- Grill veggies directly on the grill or in a grill basket until they are caramelized and slightly charred on the outside.
Tips For Grilled Vegetables
- If cooking in batches, keep roasted vegetables in foil packets in a warm oven, and skip washing a sheet pan!
- For best results, be sure veggies are cut in uniform pieces so they cook at the same rate. Also, pat dry so they can soak up the marinade properly.
- It doesn’t take long to grill vegetables, so keep an eye on them and turn them often so they don’t overcook or burn.
- For kabobs, soak wooden skewers in water before using them to keep them from burning on the grill.
- 8 ounces large mushrooms brown or white
- 1 small bunch asparagus trimmed
- 1 medium zucchini sliced ½-inch thick
- 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
- Toss vegetables with the marinade ingredients in a bowl or zip bag. Allow to sit for 20-30 minutes.
- Preheat grill to medium high.
- Add the vegetables to the grill and cook 7-12 minutes turning occasionally and removing vegetables to a plate as they are cooked.
- You may use a zip bag to marinate veggies instead of a bowl.
- Cut vegetables into similar sizes for even cooking, especially if using a skewer or basket.
- Use a grill basket to prevent veggies from slipping through the grates.
- If using wooden skewers soak in water for 30 minutes before use to prevent 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 2-3 days. Reheat in a foil wrap, or use leftovers in other recipes.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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