Grilled vegetables are my summer go-to—smoky, charred, and packed with flavor. But what really makes them shine? A zippy lemon, garlic, and parsley sauce that I put on everything.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | FAQS | 🍽 More Mediterranean Recipes
I’ve made a lot of grilled veggies in my life, and while they’re always tasty, I like them best with a punchy sauce. This lemon-garlic-honey-parsley drizzle adds brightness and depth that turns simple charred vegetables into a showstopper.
It’s the same sauce I use on my grilled chicken tenders, and honestly, it goes on everything — shrimp, steak, fish, and even salads.
Bonus? This dish is naturally gluten-free, dairy-free, Paleo, Whole30, and vegan. Oh, and meal prep-friendly too! Grill a batch, keep them in the fridge, and thank yourself later.
👩🍳 You might like Parmesan crusted Brussels sprouts, roasted cauliflower with tahini sauce, maple-glazed carrots, and roasted butternut squash cubes.
What You’ll Need
Here is what you’ll need for this grilled vegetables recipe. Find the full measurements in the recipe card below.
- Bell Peppers – Also known as capsicum in Australia, these are sweet, juicy, and get beautifully blistered on the grill.
- Eggplant – Soaks up the smoky char and gets melt-in-your-mouth creamy.
- Zucchini – Grills quickly and has that perfect bite.
- Olive oil and salt – Helps with caramelization and brings out natural flavors.
- Use any sturdy veggie—mushrooms, asparagus, or even cauliflower steaks.
Lemon-Garlic-Parsley Sauce:
- Fresh Parsley – Bright, herby freshness.
- Garlic – A little punch of flavor that mellows when mixed in.
- Lemon (juice + zest) – Adds acidity and zing.
- Olive oil – Rounds out the sauce with richness.
- Honey – A hint of sweetness to balance things out. Swap honey for maple syrup for a vegan version.
- Salt – Enhances all the flavors.
How To Make Grilled Vegetables
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for these grilled vegetables.
- Prep the veggies – Slice them into large pieces so they don’t fall through the grill. Sprinkle eggplant and zucchini with salt and let them sit for a few minutes to draw out moisture.
- Season – Drizzle veggies with olive oil and season with salt and pepper.
- Grill – Cook on a BBQ (or indoor grill) over medium-high heat for about 4-5 minutes per side, or until you get those gorgeous grill marks.
- Make the sauce – Whisk together parsley, garlic, lemon juice, zest, olive oil, honey, and salt.
- Drizzle & serve – Arrange grilled vegetables on a platter, drizzle with sauce, and serve extra on the side.
Watch The Video
Tips & Tricks
- Get those perfect grill marks: don’t move the veggies too soon—let them sit and char properly before flipping.
- No grill? No problem: Use a grill pan, broil them in the oven, or even air-fry them!
- Want extra flavor? Marinate the veggies for 15 minutes in olive oil, lemon, and garlic before grilling.
- Leftover sauce? Use it on chicken, fish, shrimp, or even as a salad dressing.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Best eaten at room temp or lightly reheated. Freezing isn’t recommended, as the veggies can get mushy.
- Make-Ahead Tips: The sauce can be made a few days ahead and stored in the fridge. You can also grill the veggies ahead of time and store them separately, adding the sauce right before serving.
Serving Suggestions
These veggies scream Mediterranean vibes, so they pair well with grilled chicken, fish, shrimp, or even a simple bowl of couscous. Serve them with a side of hummus and pita for a light vegetarian meal. Or toss them into a grain bowl for easy meal prep!
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Ingredients
For the Vegetables:
- 1 large red bell pepper sliced into large strips
- 1 large eggplant sliced into thick disks
- 2 medium zucchini sliced diagonally
- 1 teaspoon salt
- 1-2 tablespoons olive oil
For the Lemon-Garlic-Parsley Sauce:
- Handful of fresh parsley chopped finely
- Zest of ½ lemon about 1 teaspoon
- Juice of ½ lemon about 1.5 tablespoons
- 3 cloves garlic grated or minced
- 3 tablespoons olive oil
- ⅓ teaspoon salt
- 1 tablespoon honey
Instructions
- Slice the eggplant and zucchini, sprinkle with a little salt, and let sit for 5-10 minutes to draw out moisture. Pat dry with a paper towel.
- Slice bell peppers into large strips and place all veggies on a tray. Drizzle with olive oil, salt, and black pepper.
- Preheat BBQ (or grill pan) to medium-high heat.
- Grill veggies for 4-5 minutes per side, or until charred and tender.
- While they grill, mix all sauce ingredients in a bowl.
- Transfer grilled veggies to a serving platter and drizzle with sauce. Serve extra sauce on the side.
- That’s it! Simple, delicious, and full of flavor. Whether you’re grilling outside in the summer or using your stovetop in the winter, these grilled veggies will always hit the spot.
Video
Notes
- Get those perfect grill marks: Don’t move the veggies too soon—let them sit and char properly before flipping.
- No grill? No problem: Use a grill pan, broil them in the oven, or even air-fry them!
- Want extra flavor? Marinate the veggies for 15 minutes in olive oil, lemon, and garlic before grilling.
- Leftover sauce? Use it on chicken, fish, shrimp, or even as a salad dressing.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Best eaten at room temp or lightly reheated. Freezing isn’t recommended, as the veggies can get mushy.
- Make Ahead Tips: The sauce can be made a few days ahead and stored in the fridge. You can also grill the veggies ahead of time and store them separately, adding the sauce right before serving.
Nutrition
FAQs
Sturdy veggies like bell peppers, zucchini, eggplant, mushrooms, asparagus, and onions work best. They hold up to high heat and get those beautiful char marks.
You don’t have to, but a quick 15-minute soak in olive oil, garlic, and lemon makes them even more flavorful.
Simple is best! Olive oil, salt, and pepper go a long way. But if you want more flavor, try adding dried oregano, smoked paprika, or a sprinkle of chili flakes.
Use a hot grill or grill pan and let the veggies sit undisturbed to develop that char. A little olive oil helps caramelization, and don’t forget to season!
This is my favorite sauce for amping up steak and veggies on the grill. It’s great for summer but I use it often as it goes with just about anything.
Wow, made these on the weekend as the weather was nice and these veggies are sensational. The sauce is SOOO good! Going to be a staple in summer.