Perfect Grilled Vegetables on Electric Grill
Grilled vegetables on an electric grill are one of the easiest and most impressive things you can cook, and they make a perfect side dish for any grilled protein or a satisfying meal on their own. The consistent heat of an electric grill is actually ideal for vegetables because it provides even charring without the aggressive flare-ups from a gas grill that can burn delicate produce. The secret to great grilled vegetables is simplicity. You do not need elaborate marinades or complex seasoning blends. Good olive oil, salt, pepper, and a touch of Italian herbs let the natural sweetness of the vegetables shine through. The balsamic vinegar drizzled at the end adds a layer of tangy richness that ties everything together. Timing is everything when grilling mixed vegetables because different vegetables cook at very different rates. Dense, high-moisture vegetables like onions and peppers can handle longer cook times and higher heat. Delicate items like asparagus need just a few minutes. The staggered approach in this recipe ensures everything finishes at the same time with the perfect amount of char. One common mistake is cutting vegetables too thin. Thin slices will wilt, fall through the grates, and turn to mush. Keep everything at least half an inch thick so the vegetables hold their structure and develop those satisfying grill marks while staying tender-crisp inside.
Ingredients
- 2 medium zucchini, sliced 1/2 inch thick lengthwise
- 2 bell peppers (red and yellow), quartered and seeded
- 1 large red onion, sliced into 1/2 inch rounds
- 1 bunch asparagus, trimmed
- 8 oz cremini mushrooms, halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 2 tbsp balsamic vinegar
- Fresh basil for garnish
Instructions
- 1
Preheat the electric grill to 400-425F.
- 2
Toss all vegetables in a large bowl with olive oil, salt, pepper, and Italian seasoning until evenly coated.
- 3
Arrange vegetables on the grill in a single layer, starting with the densest vegetables (onion, peppers) first since they take longest.
- 4
Grill peppers and onions for 4-5 minutes per side. Add zucchini and mushrooms and cook 3-4 minutes per side. Add asparagus last and cook 2-3 minutes per side.
- 5
As each vegetable reaches tender-crisp doneness with nice char marks, transfer to a large serving platter.
- 6
Drizzle the finished vegetables with balsamic vinegar, garnish with fresh basil, and serve warm or at room temperature.
Pro Tips
- ★Cut vegetables into similar-sized pieces within each type so they cook at the same rate. Thick slices hold up better on grill grates than thin ones.
- ★Use a grill basket or skewers for smaller vegetables like mushrooms to prevent them from falling through the grates.
- ★Do not crowd the grill. Vegetables need space between them to char properly. Cook in batches if needed.
Best Grill for This Recipe
Families wanting full-size electric grilling with searing capability
★★★★ 4.5/5