These grilled mixed vegetables in a grill basket are a savory addition to any BBQ. I love that they’re healthy, and bursting with flavor and color!

Growing up as a vegetarian, I spent a lot of time eating the the usual non-meat alternatives from the traditional summer barbecue. You know – soggy burger buns, over-boiled corn and canned beans. Not good.

Happily, times have changed, and there are a lot of great vegetarian meat substitutes in your vegetarian pantry, whether they’re a juicy grilled portobello mushroom, a homemade black bean burger (my favorite) or a simple store bought veggie burger.

You can enjoy these grilled veggies by themselves as a side, or incorporate them in a recipe like this no boil vegetarian lasagna.

Grilled Mixed Vegetables in a Basket

All that said, as an adult vegetarian, I’ve learned to re-invent the summer BBQ side dishes as well. My favorite all time vegetarian side dish for a summer BBQ is are simple, healthy mixed vegetables in a basket.

And honestly, making it couldn’t be a lot easier. Or healthier!

Ingredients for mixed grilled vegetables

• 1 portobello mushroom
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 6 roma tomatoes
• 1 heirloom tomato (optional)
• 1 purple onion
• 1 bulb or garlic
• cooking oil spray (Pam)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

I’ve used red onions, green, red and yellow bell peppers, roma tomatoes, eggplant, garlic cloves, portobello mushrooms and a heirloom yellow tomato., but you can substitute other veggies as well.

My mouth is watering just thinking of these goodies fresh from the grill.

How to make mixed grilled vegetables

Heat BBQ grill to medium, or about 450 degrees.

Chop peppers and purple onions in 1/2 inch strips.

Cut eggplant into 1 inch slices.

Break garlic bulb into individual cloves. Leave the skin on garlic cloves.

Leave portobello mushrooms and roma tomatoes whole.

Spray your vegetable basket lightly with cooking oil spray.

At this point, you don’t need to add olive oil or seasoning to your veggies.

Put veggies peppers and onions in the basket.

I use a cheap basket I picked up at my local hardware store, and it works fine, but I’ve been eyeing up the

Grillaholics Grill Basket.

Place the eggplant slices directly on the grill.

Place your portobello mushroom with the gills facing up. This will keep any juices from running out of the mushroom, and keep it moist and delicious.

Do not put your tomatoes on the grill yet. You’ll add them later on.

When your eggplant slices develop a nice golden grill mark, flip them over. When grill marks develop on the bottom side, move the eggplant to the top rack.

When the peppers and onions in the basket get a few light grill marks (about 7 minutes in), add the whole tomatoes to the basket.

Grill another 10 minutes, or until veggies are done, stirring every 5 minutes.

Take off grill, and remove paper from garlic cloves.

Place in a bowl, and stir with olive oil, salt and pepper to coat.

Viola, you’ve got a gorgeous, healthy grilled mixed vegetables in basket!

Our favorite basket for grilling veggies

Grillaholics Grill Basket

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Easy Grilled Mixed Vegetables in a Basket

Yield: 5

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

These grilled mixed vegetables in a grill basket are a savory addition to any BBQ. They're healthy, and bursting with flavor and color!

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Ingredients

• 1 portobello mushroom
• 1 eggplant
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 6 roma tomatoes
• 1 heirloom tomato (optional)
• 1 purple onion
• 1 bulb or garlic
• cooking oil spray (Pam)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Heat BBQ grill to medium, or about 450 degrees.
2. Chop peppers and purple onions in 1/2 inch strips.
3. Cut eggplant into 1 inch slices.
4. Break garlic bulb into individual cloves. Leave the skin on garlic cloves.
5. Leave portobello mushrooms and roma tomatoes whole.
6. Spray your vegetable basket lightly with cooking oil spray.
7. Put veggies peppers and onions in the basket.
8. Place the eggplant slices directly on the grill.
9. Place portobello mushroom with the gills facing up.
10. When your eggplant slices develop a nice golden grill mark, flip them over. When grill marks develop on the bottom side, move the eggplant to the top rack.
11. When the peppers and onions in the basket get a few light grill marks (about 7 minutes in), add the whole tomatoes to the basket.
12. Grill another 10 minutes, or until veggies are done, stirring every 5 minutes.
13. Take off grill, and remove paper from garlic cloves.
14. Place in a bowl, and stir with olive oil, salt and pepper to coat.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 221mgCarbohydrates: 22gFiber: 6gSugar: 11gProtein: 3g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information should only be used as a general guideline.