Grilled Summer Vegetables

Grilled summer vegetables

Total Time
32 min
20 min
12 min
Capture all the delicious and nutrient-packed flavor of nature's bounty on the grill. We give this classic summer dish an even fresher taste by adding snipped chives. The simple three-ingredient seasoning brings out the smoky, sweet flavor of the vegetables. When cutting your vegetables, you'll want to cut each type of vegetable in the same thickness so that they will cook more evenly. The vegetables can be refrigerated and stored for up to four days. You can serve them alongside grilled meats for a complete meal, serve as an appetizer with a vegetable dip or use in a sandwich the next day.


Uncooked zucchini

4 small, halved lengthwise

Yellow bell pepper

2 medium, quartered

Red bell pepper

2 medium, quartered

Vidalia onion

2 medium, cut into 1/2-inch-thick slices

Olive oil cooking spray

2 spray(s)

Table salt

½ tsp

Black pepper

½ tsp


3 Tbsp, fresh, snipped


  1. Preheat a grill or a grill pan. Place the vegetables on a cutting board or work surface and coat them with cooking spray.
  2. Grill the vegetables, turning often, until lightly charred and tender, about 10 to 12 minutes. Place the cooked vegetables back on the cutting board r work surface. Cut the zucchini and bell peppers into bite-size chunks. Separate the onions into rings.
  3. Place the vegetables in a large bowl on a large platter and sprinkle with salt, pepper, and chives; toss lightly. Serve warm or cold. Store leftovers for up to 4 days in the refrigerator.
  4. Serving size: about 1 cup.