18 Delicious Grilled Vegetable Ideas

Fire up the grill and get ready to discover a delicious world of grilled vegetables!

From classic corn on the cob to surprising options like grilled romaine hearts and pumpkin slices, there are endless ways to make healthy veggies the star of your cookout.

Read on for 18 mouthwatering grilled vegetable ideas, complete with easy recipes and serving suggestions that will have everyone coming back for seconds.

Grilled Asparagus spears

Serving idea: Toss spears in olive oil, garlic, salt and pepper, then grill 3-4 minutes until lightly charred. Finish with lemon zest and flaky salt.

Grilled Portobello mushroom caps

Serving idea: Marinate caps in balsamic vinegar, olive oil, garlic and thyme for 30 minutes, then grill gill-side up first until tender. Serve topped with herbs or as a burger alternative.

Grilled Corn on the cob with compound butter and fresh herbs

Serving idea: Brush husked corn with chili-lime butter, grill until charred on all sides and finish with cotija cheese, cilantro and more lime. Alternatively, wrap in foil with regular butter and herbs. Tip: This is also a great BBQ appetizer for your next gathering.

Grilled Eggplant Slices

Serving idea: Slice 1/2 inch thick, salt for 30 minutes to draw out moisture, then brush with olive oil and Mediterranean spices before grilling until tender. Great with tahini sauce drizzled on top.

Bell peppers (various colors) grilled whole until skin blisters

Serving idea: Grill whole peppers until skin blisters and chars on all sides, then steam in a covered bowl, peel, and serve with olive oil and garlic. Perfect for antipasto platters.

Grilled Zucchini seasoned with Italian herbs

Serving idea: Cut lengthwise into planks, season with Italian herbs, garlic, and olive oil, then grill until tender with nice marks. Finish with fresh basil and balsamic glaze.

Grilled Cauliflower steaks

Serving idea: Cut into 1-inch steaks, marinate in curry-coconut mixture, grill until tender and charred.

Brussels sprouts threaded on skewers

Serving idea: Thread onto skewers, brush with maple-mustard glaze, grill until outer leaves crisp. Finish with bacon bits and a drizzle of extra glaze.

Red onion wedges brushed with balsamic glaze

Serving idea: Cut into wedges keeping core intact, brush with balsamic glaze, grill until soft and caramelized. Perfect alongside grilled meats or on sandwiches.

Grilled Artichokes halved with lemon-garlic butter

Serving idea: Steam halved artichokes until tender, then finish on grill with lemon-garlic butter. Serve with aioli for dipping.

Grilled Romaine lettuce hearts

Serving idea: Split hearts lengthwise, brush with olive oil and garlic, grill briefly until lightly charred. Top with caesar dressing and shaved parmesan.

Broccoli florets tossed in chili oil

Serving idea: Toss florets in chili oil and garlic, grill in basket until tips char. Finish with lemon zest and red pepper flakes.

Grilled baby carrots glazed with honey

Serving idea: Toss with honey, cumin, and olive oil, grill until caramelized.

Grilled cabbage wedges brushed with butter

Serving idea: Cut into wedges keeping core intact, brush with butter, grill until charred. Drizzle with vinegar dressing.

Grilled Pumpkin slices

Serving idea: Brush slices with olive oil, sprinkle with chopped rosemary, garlic, and warming spices like nutmeg and cinnamon, then grill until tender. Drizzle with maple syrup before serving.

Cherry tomato skewers

Serving idea: Thread tomatoes onto rosemary sprigs, brush with olive oil and season with herbs and sea salt, then grill until just blistered. Perfect as a aromatic side dish.

Grilled Beefsteak tomatoes and green onions

Serving idea: Grill thick tomato slices and whole green onions brushed with olive oil until charred, then sprinkle with sea salt and serve hot. Makes a great topping for grilled bread.

Poblano peppers grilled whole

Serving idea: Grill whole peppers until skin blisters and chars evenly, then steam in a covered bowl, peel, and slice. Excellent for tacos or as a smoky side dish.