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Next Up

How Long to Grill Every Vegetable

Follow this how-to for perfectly grilled vegetables such as zucchini, squash, peppers and asparagus.

Photo: Matt Armendariz ©
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Grilled Vegetables

Summer vegetables don't need much doctoring. Just a drizzle of olive oil plus some salt and pepper can transform the season's freshest produce into a satisfying side. Follow Giada De Laurentiis' instructions for assembling a colorful veggie platter with gorgeous grill marks and zesty flavor.
get the recipe

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Coat the Vegetables with Olive Oil

While the grill heats up, halve the vegetables (except for the mushrooms) and brush on a light coating of olive oil. A sprinkle of salt and pepper will season the veggies and help to draw out the water during grilling. 

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Keep an Eye on the Time

Since the vegetables have different textures and consistencies, each requires a different amount of time on the grill.

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Bell Peppers

Working in batches, grill the vegetables until tender and lightly charred all over. The bell peppers need 8 to 10 minutes on the grill.

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Zucchini

Grill the zucchini for 7 minutes.

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Cremini Mushrooms

Grill the mushrooms for 7 minutes.

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Yellow Squash

Grill the yellow squash for 7 minutes.

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Eggplant

Grill the eggplant for 7 minutes.

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Green Onions    

Grill the green onions for 4 minutes.

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Asparagus

Grill the asparagus for 4 minutes.

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Flip the Vegetables

The key to getting those great grill marks is to flip once, so don't shift the vegetables too frequently once they've been placed on the hot grill.

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Arrange on a Platter and Serve

Arrange the vegetables on a platter and drizzle with a simple dressing of olive oil, balsamic vinegar and herbs. Serve the vegetables warm or at room temperature.

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