Grilled Italian Herb Vegetables

I love the ease of cooking on the grill. The flavor of foods that are grilled is quite unique to summer. Even though I use an indoor grill, it just isn’t the same as barbecuing outdoors.

Since it is Father’s Day, I decided to take charge of the barbecue. These grilled veggies are a perfect (and healthy) side dish to enjoy with my homemade Baby Back Ribs. I’ll post the recipe for those later. 

Have a Great Father’s Day!


Grilled Italian Herb Vegetables

  • Servings: 4-6
  • Difficulty: easy
  • Print

Healthy side dish for summer grilling.

Recipe by: Gourmetmarichef


These vegetables must be cleaned and washed, then cut into large chunks. I prefer to use organic.

  • 12 oz. broccoli crowns, cherry tomatoes, baby blend potatoes, and cauliflower
  • 8 oz. baby bella mushrooms
  • 2 zucchini
  • 20 par-boiled baby potatoes


You will also need:

  • 10 cloves of garlic finely chopped garlic
  • extra virgin olive oil (about a ¼ c.)
  • 1 tsp. dried thyme
  • ½ tsp. oregano
  • salt and pepper to taste, crushed red pepper if you like


1.     Place the ingredients in a large bowl and add in the garlic, olive oil, and seasonings. 

2.     Let it marinade for 20 minutes.

3.     Turn on the grill to preheat for a few minutes, medium flame.

4.     Place some of the vegetables in a grill wok, I did half at a time.

5.     Close the grill for a few minutes, then turn the vegetables around in the pan.

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    Gently toss the veggies every few minutes until they have a bit of char and are soft, about 7-10 minutes.

     Serve immediately. Goes great with a sprinkle of nutritional yeast.

One response to “Grilled Italian Herb Vegetables”

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