BBQ Grilled Vegetables


Hungry bellies!
(Flex based on # of people)

Prep/Cooking Time

20-25 mins total (prep+cooking time)

Good For

Dinner, Side/Appetizer
Weekend BBQ, etc.

Another great way to put the grill to good use during the summer – veggies! One of the simplest, quickest and most rewarding BBQ-ing jobs is to grill up your favourite vegetables! We’re always on the go (probably just like you) and it can be a challenge to make meals ahead of time for the week. During the summer months, typically on Sundays, we have a habit of grilling everything in the fridge; which absolutely takes a huge bite out of our meal prep stress for the week.

Give it a try, honestly…what just as good as fresh eats made on the BBQ? Why, leftovers brought back to life on BBQ, of course!



  • Peppers, mushrooms, zucchini, asparagus, carrots, corn, potatoes, etc.
  • Plain or herbed chèvre
  • Balsamic vinegar/reduction (glaze)

The Steps to Take

Step 1

Chop vegetables in large sections (quarter peppers, whole asparagus, zucchini in half length-wise, whole mushrooms, etc.) and throw in a bowl. Coat with a little bit of olive oil, salt and pepper.

Step 2

Heat grill to medium-high.  

Step 3

Place vegetables on grill, turning frequently with metal tongs to ensure even cooking and no charring.  Aim for slow caramelization over a 10 min period or so.

Step 4

Place cooked veg in a bowl. Crumble chunks of chèvre in and toss quickly so cheese just melts a bit.  

Step 5

Plate and garnish with a drizzle of balsamic reduction. (Note: Fresh herb additions such as dill or basil work beautifully here!)


Step 6


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