It's time to fire up the grill!

EatingWell Editors
October 23, 2017
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We can't wait to throw a few burgers and hot dogs on the barbecue, but if the grill's already on, why not throw some vegetables on there too? It imparts a delicious smokiness that you don't get from a grill pan and grilled veggies are a healthy and tasty side dish to make the most of summer produce. Whether you're entertaining or you're doing your weeknight meals outdoors, we have a few tips for cooking veggies on the barbecue for easy grilling.

Artichokes

1 pound, 4 Servings

Turn on the grill to medium-high heat. Halve and scoop out the choke if it's prickly. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until tender and lightly charred, about 8 minutes total.

Nutrition Information Per Serving With Oil, Salt and Pepper

85 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 12 g carbohydrate; 4 g protein; 6 g fiber; 252 mg sodium; 422 mg potassium.

Nutrition Bonus: Vitamin C (22% daily value), Folate (19% dv), Magnesium (17% dv).

1 Carbohydrate Serving

Asparagus

1 pound, 4 Servings

Trim tough ends. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, 6 to 8 minutes total.

Nutrition Information Per Serving With Olive Oil, Salt and Pepper

55 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrate; 3 g protein; 2 g fiber; 160 mg sodium; 238 mg potassium.

Nutrition Bonus: Folate (39% daily value), Vitamin A (21% dv).

0 Carbohydrate Servings

Bell Peppers

2 large peppers, 4 Servings

You can use green, yellow or red bell peppers. Halve, seed and stem the peppers. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, about 5 minutes total.

Nutrition Information Per Serving With Olive Oil, Salt and Pepper

54 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 173 mg potassium.

Nutrition Bonus: Vitamin C (190% daily value), Vitamin A (20% dv).

0 Carbohydrate Servings

Corn

4 ears, 4 Servings

Husk the corn. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper. Alternatively, grilled corn can be done with the husk still on. To do that, peel back the husk to remove the silk and then put the husk back in place. Soak the corn in room temperature water for ten minutes before grilling.

Grilling Time on Medium-High Heat

Grill, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.

Nutrition Information Per Serving

120 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 2 g fiber; 161 mg sodium; 277 mg potassium.

1 Carbohydrate Serving

Eggplant

1 pound, 4 Servings

Cut into 1/4-inch thick rounds. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, 2 to 3 minutes total.

Nutrition Information Per Serving With Olive Oil, Salt and Pepper

59 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 4 g fiber; 148 mg sodium; 263 mg potassium.

1/2 Carbohydrate Serving

Portobello Mushrooms

4 large Mushrooms, 4 Servings

Remove stems and scrape out gills with a spoon, if desired. Brush with 1 tablespoon extra-virgin olive oil, balsamic vinegar and season with salt and pepper to taste.

Grilling Time on Medium-High

Grill for about 3 minutes per side until lightly charred and tender, 6 to 8 minutes total.

Nutrition Information Per Serving With Oil, Salt and Pepper

50 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrate; 1 g protein; 4 g fiber; 148 mg sodium; 299 mg potassium.

0 Carbohydrate Servings

Onions

Credit: Banar Fil Ardhi / EyeEm / Getty

2 medium onions, 4 Servings

Peel and cut into 1/4-inch thick rounds. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, 2 to 3 minutes total.

Nutrition Information Per Serving With Olive Oil, Salt and Pepper

54 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 82 mg potassium.

0 Carbohydrate Servings

Zucchini

1 pound, 4 Servings

Slice diagonally into 1/4-inch thick slices. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, 4 to 6 minutes total.

Nutrition Information Per Serving With Oil, Salt and Pepper

49 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 284 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value).

0 Carbohydrate Servings

Summer Squash (Yellow Squash)

1 pound, 4 Servings

Slice diagonally into 1/4-inch thick slices. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, 4 to 6 minutes total.

Nutrition Information Per Serving With Oil, Salt and Pepper

49 calories; 4 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 148 mg sodium; 284 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value).

0 Carbohydrate Servings

Seasonings

Toss grilled vegetables with one of these easy flavor combinations.

Chile-Garlic & Soy: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 1 tablespoon each chile-garlic sauce and reduced-sodium soy sauce and 1/4 teaspoon ground white pepper.

Analysis per serving: 48 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 246 mg sodium; 7 mg potassium.

Chile-Lime: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil (or canola oil), 3/4 teaspoon each chili powder and ground cumin and 1/2 teaspoon salt. After grilling: Toss with 2 tablespoons chopped fresh cilantro and lime juice to taste.

Analysis per serving: 47 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 300 mg sodium; 22 mg potassium.

Garlic-Thyme: Before grilling: Toss the vegetables with 2 tablespoons extra-virgin olive oil (or canola oil), 1 tablespoon chopped fresh thyme (or 1 teaspoon dried), 1/2 teaspoon garlic powder and 1/4 teaspoon each salt and freshly ground pepper. After grilling: Toss with 2 tablespoons chopped fennel fronds, if desired.

Analysis per serving: 65 calories; 7 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 146 mg sodium; 10 mg potassium.

Maple Butter: Before grilling: Toss the vegetables with 2 tablespoons pure maple syrup, 1 tablespoon melted butter, 1 1/2 teaspoons lemon juice, 1/2 teaspoon salt and freshly ground pepper to taste.

Analysis per serving: 52 calories; 3 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 7 g carbohydrate; 0 g protein; 0 g fiber; 292 mg sodium; 25 mg potassium.

Spicy Orange: Before grilling: Toss the vegetables with 4 teaspoons extra-virgin olive oil, the zest of 1 orange, 1/2 teaspoon salt and 1/4-1/2 teaspoon crushed red pepper.

Analysis per serving: 45 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 1 g carbohydrate; 0 g protein; 0 g fiber; 291 mg sodium; 9 mg potassium.