Grilled Vegetable Recipe

Real Restaurant Vegetable Recipe

This Grilled Vegetable Recipe is absolutely one of the recipes that has sustained a restaurant for over 30 years. And it is so easy!

This customer requested vegetable recipe is wonderful with Grilled Salmon with Lemon Herb Butter and Marinated Grilled Chicken with sweet corn salsa or London Broil.

Grilled Vegetable Recipe

Favorite Restaurant Vegetable Recipe

Preparation time: 20 minutes. Servings: 6-8.



  • 4 bell peppers (red, yellow and green) sliced into wedges
  • 2 red onions, sliced into wedges or 1/2 inch slices
  • 2-3 small zucchini, sliced into strips and then (if desired) into 2-3 inch pieces
  • 2 ears of corn cut into small pieces (optional)
  • 12-16 button mushrooms (sliced in half after grilling)
  • 1-2 heads of broccoli cut into small pieces (optional)
  • 2-3 tablespoons olive oil
  • Kosher salt and coarse black pepper
  • Garlic powder, if desired
  • Chopped fresh herbs, if desired



  • Toss vegetables with olive oil in large bowl and sprinkle with desired seasonings
  • Place on grill; turn after 1-2 minutes. Turn again if needed. Do not burn

May be served hot or at room temperature.

I also enjoy grilling or roasting other combinations of vegetables. I especially like to add Portobello mushrooms or shiitake mushrooms or chantrelles or others into the mix.

Leftovers? Cut the remaining veggies into smaller pieces and refrigerate for tomorrows omelets or frittatas! 

There are many other vegetable recipes on the website for you to try. Don't forget to check out the recipe for roasted vegetables.

Thank you for your desire to cook with confidence and style.

Thanks for visiting the website. Enjoy your grilled vegetables and the company of those you share it with! - Donna

Click the links or tabs on the pages to discover more great vegetable recipes requested and approved by restaurant customers.

Grilled vegetables are delicious. But ...“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

Doug Larson