Grilled Summer Veggies—zucchini, yellow squash, carrots, red onion, green and red peppers, and green beans—are tossed with olive oil and seasonings, cooked on the BBQ until tender, and finished with grated Parmesan for a bright, smoky side dish.
With hot summer days here in the Pacific Northwest, I rely on the BBQ to keep the kitchen cool while still enjoying fresh, flavorful meals. This grilled summer veggies recipe is one I make often because it’s fast, flexible, and highlights seasonal produce—sometimes straight from the garden.
Why This Recipe Works
Preparation is simple: slice and chop your vegetables, toss them with oil, cheese, and seasonings, then grill until tender and lightly charred. You can mix and match vegetables based on preference or what’s available—this is a great base recipe to make your own.
Ingredients and Prep
Combine sliced zucchini, yellow squash, quartered red onion, chunks of green and red pepper, trimmed and halved green beans, and halved baby carrots in a large bowl. Add olive oil, grated Parmesan, garlic powder, Italian seasoning, salt, and pepper, then toss to coat evenly.
Seasoning
Use about 3 tablespoons olive oil, a quarter cup of Parmesan in the mix, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and salt and pepper to taste. Toss until all the vegetables have a light, even coating of oil and seasonings.
Grilling Tips
Transfer seasoned vegetables to a BBQ-safe grill pan or a cast iron skillet. A grill pan with a removable handle is handy, but a cast iron skillet works well too—just be careful, as it will be extremely hot.
Place the pan on a medium-hot grill and cook for about 15–18 minutes, stirring occasionally to prevent burning. Some pieces will char slightly, adding smoky flavor—this is desirable, so don’t over-stir. Cook until the vegetables are fork-tender.
Finishing and Serving
Remove the pan from the grill and immediately sprinkle grated Parmesan over the hot vegetables so it melts slightly. Serve the veggies directly from the grill pan as a colorful, flavorful side to grilled meats or as part of a vegetarian meal.
These grilled summer vegetables pair well with most main dishes and make an easy, nutritious addition to summer meals. The smoky flavor from the grill combines with the Parmesan and herbs to create a simple yet satisfying side.
Printable Recipe
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 3 slices red onion, quartered
- 1/2 green bell pepper, cut into chunks
- 1/2 red bell pepper, cut into chunks
- About 10 green beans, trimmed and cut in half
- 6–8 baby carrots, halved lengthwise
- 1/4 cup Parmesan cheese (in the mix)
- Salt and pepper, to taste
- 3 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Grated Parmesan for garnish
- Prepare all vegetables and place them in a large bowl. Add Parmesan, salt, pepper, olive oil, garlic powder, and Italian seasoning. Toss to coat evenly.
- Transfer the vegetables to a sprayed BBQ grill pan or cast iron skillet. Place the pan on a medium-high grill and cook 15–18 minutes, stirring occasionally to prevent burning, until vegetables are fork-tender.
- Remove from heat and sprinkle grated Parmesan over the hot vegetables. Serve immediately. Enjoy!
If you enjoy simple, seasonal sides, give this grilled summer veggies recipe a try. It’s flexible, colorful, and full of fresh summer flavor.