Grilled Vegetables Guide

By: EatingWell Editors

9 great vegetables to cook on your grill.

Cooking vegetables on the grill imparts a delicious smokiness. And if the grill’s already on, why not put some vegetables on too? Here are cooking instructions for our favorite vegetables for grilling, but don’t limit yourself to these—grill whatever vegetables you have on hand. If you’re looking for a marinade for grilled vegetables, click on the “Seasonings” tab below for some great ideas.


Artichokes

Artichokes, Baby

Amount for 4 Servings

1 pound

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

Grill, turning occasionally, until lightly charred and tender, 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

Asparagus

Amount for 4 Servings

1 pound

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

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

Nutrition Information Per Serving With 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

Bell Peppers

Amount for 4 Servings

2 large peppers

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

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

Nutrition Information Per Serving With 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

Corn

Amount for 4 Servings

4 ears

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

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

Eggplant

Amount for 4 Servings

1 pound

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

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

Nutrition Information Per Serving With 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 Mushroom

Mushrooms, Portobello

Amount for 4 Servings

4 large

Prep

Remove stems and scrape out gills with a spoon, if desired. Brush with 1 tablespoon extra-virgin olive oil (or canola oil) and sprinkle with 1/4 teaspoon each salt and freshly ground pepper—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

Grill, turning occasionally, 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

Onions

Amount for 4 Servings

2 medium

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

Grilling Time on Medium-High

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

Nutrition Information Per Serving With 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

Zucchini

Amount for 4 Servings

1 pound

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

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

Summer Squash

Amount for 4 Servings

1 pound

Prep

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—or with one of the flavoring combinations from the “Seasonings” tab.

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.

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