Summer is by far the most popular season for grilling, but the grill isn’t only for meat. This grilled vegetables recipe is one of my favorites. Grilling brings out the natural sweetness of the onions and provides a nice change from sauteed zucchini.
I love how this super simple “recipe” lets the natural goodness of the vegetables shine. Try it and let me know if you agree!
How to Enjoy Grilled Vegetables
Grilling is usually a faster way to cook and doesn’t heat up the house the way oven cooking does. It also dirties far fewer dishes, which is always a cause for celebration! Recipes for grilled meats are the most common but there are plenty of ways to make grilled vegetables that are just as (if not more) delicious.
This recipe is also a great one for camping where grilled dinners are fairly common and easy prep is necessary.
Seasoning for Grilled Vegetables
In my opinion, the “secret sauce” for this recipe is the homemade ranch seasoning. I usually have a large batch of this already made in the cupboard. I love to bring it along on trips since it serves as a versatile seasoning for several meals.
Here is the full post with the details of my ranch dressing mix recipe and ways I use it.
How to Make Vegetables on the Grill
While there are lots of veggies that are great on grill, zucchini and onions are the most plentiful in my garden this time of year. They also are cheap and easy to find at roadside stands and farmer’s markets everywhere in the summertime.
For this recipe, slice the zucchini lengthwise into long ½ inch thick slabs. Other ways to enjoy zucchini include using a spiral slicer to make zucchini noodles (or “zoodles” as we like to call them), which we serve with alfredo sauce or marinara.
Zucchini can be also shredded (or spiral sliced) and frozen for later use to take full advantage of the growing season. I love the tips in this post which even shows how to freeze zucchini noodles.
For best grilling, slice the onions into ½ inch rings, leaving the onion layers attached rather than separating into individual rings. Brush both sides of the vegetables with olive oil and sprinkle with homemade ranch dressing mix. Grill 2-3 minutes on each side, and you’re done!
Bonus: Any leftover vegetables can be used the next morning in an egg breakfast scramble (also a great camping meal!).
Simple Grilled Vegetables Recipe
Yield 4 servings
Zucchini and onion brushed with olive oil and sprinkled with homemade ranch seasoning and then grilled for a fast and simple summertime side.
- Cut the zucchini lengthwise into ½ inch slabs and the onions into ½ inch rings. Do not separate the onion slices into rings, but leave intact.
- Brush both sides of the vegetables with olive oil.
- Sprinkle one side with ranch seasoning mix.
- Grill over medium-high heat for 2-3 minutes until slightly softened, but not mushy.
Serving Size 2-3 each zucchini and onion slices
Amount Per Serving
% Daily Value
Total Fat 7.4 g
Saturated Fat 1.1 g
Sodium 21 mg
Total Carbohydrates 13.7 g
Dietary Fiber 3.6 g
Sugars 6.4 g
Protein 3.1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.