Meat and vegetables on a grill grate
    Cut vegetables big so they don't fall through the grate.
    3 min read Planning Guide

    How to Grill Vegetables (Peppers, Courgette, Asparagus)

    Short answer

    Cut vegetables into large pieces, toss them in olive oil and salt, and grill over medium-high heat (200–230°C / 400–450°F) for 3–5 minutes per side without moving them. Asparagus takes 5–7 minutes in total.

    Quick guide

    Grilled vegetables

    23 min Easy As a side for 4
    Vegetables

    You need

    • Peppers, courgette (zucchini), red onion, aubergine (eggplant)
    • Olive oil
    • Salt
    • Lemon or vinegar, fresh herbs

    1. Cut big

      Peppers in quarters, courgette and aubergine in 1–1.5 cm lengthwise slices, red onion in thick rounds (skewer them to hold together).

    2. Oil and heat

      Toss in olive oil and salt. Heat the grill to 200–230°C / 390–445°F.

    3. Grill side one

      Lay them down and don't move them for 3–5 min, until well marked.

    4. Flip

      3–5 min more until tender. Onion and aubergine take longest.

    5. Finish

      Drizzle with olive oil and lemon or vinegar, scatter herbs. Great warm or at room temperature.

    Plan it around your serving time →

    Grilled vegetables go wrong in two ways: pieces too small, and moving them too often. Cut them big, oil them, and let the grill do the work.

    Cut Big, Cut Flat

    Large flat pieces sit on the grate, get good marks and don't fall through. Slice courgette and aubergine lengthwise, quarter the peppers, and skewer onion rounds so they stay together.

    Oil the Vegetables, Not the Grate

    A light coat of olive oil and salt on the vegetables stops them sticking and helps them brown. Keep the oil light: too much drips and flares.

    Want to skip the guesswork?

    Finish While They're Hot

    A drizzle of good olive oil, a splash of lemon or vinegar and fresh herbs, added while they're warm, soak in. Grilled vegetables are just as good at room temperature, so you can make them first and grill the meat after.

    Plan Your BBQ Sides

    Answer a few quick questions and get a full step-by-step plan.

    4

    Frequently Asked Questions

    How long do you grill vegetables?

    Most sliced vegetables take 3–5 minutes per side over medium-high heat. Asparagus takes 5–7 minutes in total; onions and aubergine take the longest.

    Should vegetables be oiled before grilling?

    Yes. A light coat of oil prevents sticking and helps them brown. Oil the vegetables rather than the grate.

    What vegetables are best on the grill?

    Peppers, courgette (zucchini), aubergine (eggplant), red onion, asparagus, corn and mushrooms all grill well.

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