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The BEST Marinated & Grilled Vegetables

The perfect addition to a summertime meal, a Grilled Vegetable Plate. This Grilled Vegetable Marinade is easy and fresh with a quick marinade that has the perfect zip to add to your veggies. And the secret? Tossing your veggies in the marinade before and after grilling!

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Overhead view of a white platter filled with marinated grilled veggies including zucchini, asparagus, carrots, and tomatoes.

Grilled Vegetable Platter

I am in the opinion that vegetables do not get enough recognition during the summer grilling months, so much is put onto meat as the center of attention and it isn’t fair. Veggies are awesome and when they are grilled and marinated they are even more awesome.

So I think we should all make a huge grilled vegetable platter and rejoice!

With these vegetables I have made a quick and simple marinade. With the marinade the vegetables will be tossed in it before and after cooking, giving the deliciousness plenty of time to soak in!

Now I have given suggested vegetables in the recipe but you really can use your favorites. For example I actually tested this with red onion a bunch of times and on the day of the photoshoot I simply forgot to add it… I know… but the red onion was actually one of my favorites in this marinade!

Angled view of a white platter filled with marinated and grilled vegetables including zucchini, asparagus, and tomatoes.

Ingredients for the Marinade & Suggested Vegetables

First off a super simple marinade, maybe even stuff you already have at home!

  • Olive Oil
  • Champagne Vinegar (or a white wine/prosecco vinegar)
  • Fresh Garlic
  • Sugar
  • Fresh Basil
  • Kosher Salt

One thing to note on the ingredients. The Champagne vinegar, you can certainly use a White Wine vinegar or a Prosecco Vinegar in its place. If you have none of those be careful about subbing out for any other types of vinegar, you might be able to get away with red wine vinegar but many other vinegars are going to be much more intense and not as mellow as a champagne or wine vinegar.

Ingredients needed to make a marinade for grilled vegetables including olive oil, garlic, and fresh basil.

Suggested Veggies

Here are some ideas of vegetables to grill. If you are making A LOT of vegetables I recommend doubling the marinade.

  • Zucchini
  • Summer squash
  • Carrots
  • Asparagus
  • Candy Tomatoes on the Vine
  • Red Onion
  • Mushrooms
  • Bell Peppers
Cut vegetables placed nicely in a white baking dish.

Instructions for Marinading & Grilling Vegetables

In a small bowl whisk together the olive oil, vinegar, garlic, sugar, basil, and salt to make the marinade.

Mixing together the ingredients to make a marinade for vegetables.

Slice up vegetables to be grilled.

For the vegtables like zucchini and similar, I recommend making large slices into wheel or oblong shapes so that they can be laid out on the grill. For vegetables like asparagus you will want to make sure they are trimmed. And some, like a vine of tomatoes doesn’t need to be prepped.

Once vegetables are ready to go add them to a large bowl. Add the marinade. and toss to coat. Let the vegetables marinate while the grill heats up.

The marinade for the vegetables being poured over the cut veggies.
Raw and cut vegetables marinating in a baking dish before cooking.

Preheat the grill to medium-high heat. Once the grill is hot carefully remove the vegetables from the marinade leaving as much marinade in the bowl as possible since you will use it for the vegetables after the cook. 

In batches if needed add the vegetables to the grill cooking 2-3 minute per side, watching to make sure they don’t get overdone. You may also add all the vegetables to a grilling basket, if cooking in the basket toss every few minutes until the vegetables are done.

As the vegetables finish cooking on the grill add them back to the bowl into the marinade. Toss them around to make sure everything gets covered, this is the point when the marinade will really soak in. Once the marinade has been absorbed serve.

Close up of marinated grilled veggies on a platter covered in fresh basil.

Make it a Meal: You have these amazing veggies and now you are looking for something to go with it?! Try adding my Grilled Spatchcock Chicken, the vegetables can cook in the the amount of time it takes for the chicken to rest after cooking. Or for a simple option go with my Greek Marinated Grilled Chicken or my Marinated & Grilled Flank Steak.

If you like these Marinated Grilled Veggies you might also like:

Marinated and grilled zucchini, asparagus, carrots, and tomatoes on a platter covered in fresh basil leaves.

Grilled Marinated Vegetables

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These Grilled Vegetables are easy and fresh with a quick marinade that has the perfect zip to add to your veggies. And the secret? Tossing your veggies in the marinade before and after grilling!

Ingredients

For the Marinade:

  • 1/4 cup olive oil
  • 3 tablespoons champagne or white wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • 2 tablespoons fresh basil, chopped
  • 1/2 teaspoon kosher salt

Suggested Vegetables:

  • 1 zucchini
  • 1 summer squash
  • 3 carrots
  • 1 bunch asparagus
  • candy tomatoes on the vine

Instructions

  1. In a small bowl whisk together the olive oil, vinegar, garlic, sugar, basil, and salt to make the marinade.
  2. Slice up vegetables to be grilled. For the vegtables like zucchini and similar, I recommend making large slices into wheel or oblong shapes so that they can be laid out on the grill. For vegetables like asparagus you will want to make sure they are trimmed. And some, like a vine of tomatoes doesn't need to be prepped.
  3. Once vegetables are ready add to a large bowl and add the marinade. Toss to cover. Let the vegetables marinate while the grill heats up.
  4. Preheat the grill to medium-high heat. Once the grill is hot carefully remove the vegetables from the marinade leaving as much marinade in the bowl as possible since you will use it for the vegetables after the cook.
  5. In batches if needed add the vegetables to the grill cooking 2-3 minute per side, watching to make sure they don't get overdone. You may also add all the vegetables to a grilling basket, if cooking in the basket toss every few minutes until the vegetables are done.
  6. As the vegetables finish cooking on the grill add them back to the bowl into the marinade. Toss them around to make sure everything gets covered, this is the point when the marinade will really soak in. Once the marinade has been absorbed serve.

Notes

More Vegetable Ideas:

  • Red Onion
  • Mushrooms
  • Bell Peppers

Recommended Products

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Nutrition Information:
Yield: 4 Serving Size: 1 cup of vegetables
Amount Per Serving: Calories: 175Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 182mgCarbohydrates: 12gFiber: 3gSugar: 7gProtein: 2g

Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

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Peace & Love

Lauren, The Schmidty Wife

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