10 Best Veggies for Grilling That Will Steal the Show (Spoiler: It’s Not Just Corn)

10 Best Veggies for Grilling That Will Steal the Show (Spoiler: It’s Not Just Corn)

If you're tired of the same old grilled corn and zucchini routine, it's time to level up your veggie game. Whether you're a backyard barbecue master or a plant-loving foodie, this guide is packed with tips and tricks to help you grill vegetables like a pro.

Table of Contents

Why Veggie Grilling Matters

In a world full of burgers and steaks, grilled veggies offer a delicious, healthy alternative that even meat lovers can’t resist. The natural sugars caramelize beautifully over open flame, bringing out rich, smoky flavors that are hard to beat.

Plus, grilling vegetables opens up endless flavor possibilities — from spicy chili rubs to aromatic herb blends. Let’s dive into the best options and how to get the most out of each one.

Top 10 Best Vegetables for Grilling

Here’s our list of must-grill veggies, complete with quick tips for perfect results every time:

Veggie Texture Best Flavor Pairings Grilling Tip
Portobello Mushrooms Meaty, firm Balsamic glaze, garlic oil Brush both sides and cook gill-side down first
Eggplant Silky, dense Smoked paprika, tahini Slice thickly and salt before grilling to draw out moisture
Zucchini & Yellow Squash Tender, juicy Lemon zest, chili flakes Cut into planks or slices; avoid overcrowding
Asparagus Crisp-tender Parmesan cheese, lemon Toss in oil, season, and cook quickly
Peppers (Bell, Shishito, etc.) Sweet, smoky Garlic aioli, chimichurri Char until skin blisters, then peel if desired
Onions (Red or Vidalia) Sweet, layered BBQ sauce, thyme Slice thick rounds and soak in water briefly to prevent burning
Tomatoes (Cherry or Heirloom) Juicy, sweet Basil, olive oil Skewer and cook gently to preserve shape
Carrots Firm, sweet Honey, cumin Blanch first or cut thin for faster grilling
Pattypan Squash Creamy, buttery Rosemary, browned butter Grill whole or halved for dramatic presentation
Artichokes Meaty, earthy Lemon-garlic mayo, herbs de Provence Pre-cook to soften, then char for smoky depth

Pro Tip:

  • Use a grill basket or skewers to keep small pieces from falling through the grates.
  • Don’t skip preheating the grill — a hot surface ensures beautiful sear marks without sticking.
  • Oil the vegetables, not the grates — this helps the seasoning stick better.

Spice It Up! Seasoning Tips

Spices are the secret weapon of any great grilled dish — and veggies are no exception. Here’s how to take your grilled produce from good to unforgettable:

Basic Grill Rub

  • 1 tbsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp cayenne pepper (optional)
  • 1 tsp sea salt

Flavor Profiles You Can Try:

Theme Spices/Ingredients Best With
Mediterranean Oregano, thyme, rosemary, lemon zest Peppers, eggplant, zucchini
Mexican Ancho chili powder, cumin, lime zest Onions, tomatoes, mushrooms
Asian-Inspired Sesame oil, ginger, soy sauce (brush after grilling) Asparagus, carrots, mushrooms
Spicy BBQ Chipotle powder, smoked paprika, brown sugar All veggies — especially when used as toppings

Essential Tools for Perfect Veggie Grilling

You don’t need a ton of gadgets to grill great veggies, but a few key tools make the job much easier:

  • Grill Basket: Keeps smaller pieces contained while allowing for direct contact with the flames.
  • Vegetable Skewers: Great for assembling colorful kebabs — use metal ones to avoid charring.
  • Cast Iron Grill Pan: Ideal for delicate items like cherry tomatoes or thinly sliced eggplant.
  • Oil Misto Bottle: Lightly spritz oil without soaking the veggies.
  • Spice Shaker: Evenly apply dry rubs and blends right before grilling.

Buying Guide: What to Look For

Choosing high-quality vegetables is the foundation of a great grilled meal. Here’s how to pick the best at the store or farmer’s market:

Key Buying Tips:

  • Firmness: Avoid soft or mushy veggies — they’ll fall apart on the grill.
  • Color: Bright, vibrant hues usually indicate freshness and peak flavor.
  • Size: Medium-sized vegetables often have the best texture and flavor balance.
  • Seasonality: Go local and in-season for optimal taste and value.

Top Picks for Each Veggie

Veggie What to Buy Why It’s Best
Mushrooms Large Portobellos Hold up well to heat and have a meaty texture
Eggplant Glossy purple skin, heavy for size Indicates less bitterness and more moisture
Zucchini/Yellow Squash Small to medium, firm to touch Better flavor and fewer seeds than larger ones
Asparagus Thicker stalks, bright green with purplish tips More tender and flavorful than thin varieties
Peppers Bright colors, smooth skin Thin-walled peppers (like shishitos) blister easily
Onions Heavy, dry outer skin Less likely to slip off skewers during grilling

Final Thoughts

Grilled vegetables are not just side dishes — they can be the main event. With the right ingredients, seasonings, and tools, you can turn simple produce into mouthwatering, crowd-pleasing delights.

Whether you’re hosting a summer dinner party or looking to sneak more greens into your diet, these top 10 grilled veggies will keep your meals exciting and flavorful. So fire up the grill, grab your favorite veggies, and let’s make some magic!

Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.