World’s Easiest Grilled Veggies

No matter what else you’re making, if you’ve got the grill fired up, you won’t want to forget to make these veggies. 

Westlake Ace Grilling Tool: Weber Vegetable Basket


  • 1 medium zucchini, chopped
  • 1 large sweet onion, chopped
  • 1 large red bell pepper, chopped and seeds removed

(Use whatever veggies you want, but you’ll need about 4 cups chopped in the same size.)

  • 1/2 cup Italian salad dressing (use a dressing with oil as the first ingredient)
  • Pinch of dried herbs like thyme, oregano, or fennel (optional)
  • Salt and fresh ground black pepper to season vegetables after grilling

Grilling Instructions:

  • Put the chopped vegetables into a Ziploc bag or plastic container with tight-fitting lid, choosing the smallest size you can to fit all the vegetables so they get well coated with the marinade. Pour in enough dressing to coat the vegetables, about 1/2 cup. Add dried herbs if desired, then close the bag or container and marinate in the fridge for 4-6 hours (or all day is fine if you're at work.)
  • When you're ready to cook vegetables, put the grill pan on the grill grate and preheat grill (and pan) to medium-high heat. Drain vegetables into a colander placed in the sink and let dressing drain off while you preheat the grill. (This step will help you prevent flare-ups when you add the vegetables to the grill pan.)
  • When grill and pan are hot, pour in the vegetables and spread them around so as many as possible are touching the surface of the pan.  Cook with grill lid closed, stirring the vegetables every 5 minutes or so to insure that they get lightly browned on all sides. Cook about 15-20 minutes, or until vegetables are cooked but still slightly crisp and starting to char on the edges.  Serve hot, with salt and fresh ground pepper to season. 

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