Grill Restaurant-Quality Vegetables

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90 minutes

5 steps

·Beginner

After 90 min: Charred, tender vegetables with smoky depth and caramelized edges

What you need

zucchinibell pepperseggplantasparagusolive oilsaltpepperlemongarlic

The 90-Minute Plan

Prep Vegetables0–15 min

Cut vegetables into even-sized pieces (½-inch thick for zucchini, ¼-inch strips for peppers). Toss with olive oil, salt, and pepper. Let sit 10 minutes.

Get Grill Ready15–35 min

Preheat grill to medium-high (375-400°F). Clean and oil grates well. Vegetables stick easily, so proper oiling is critical.

Grill with Confidence35–55 min

Place vegetables directly on grates. Cook without moving for 3-4 minutes per side until charred and tender. Watch for grill marks. Softer vegetables (zucchini, eggplant) take 4-5 minutes per side.

Build Flavor55–75 min

Transfer to a bowl. Drizzle with olive oil, squeeze fresh lemon, add minced garlic and fresh herbs. Season to taste. Let warm flavors meld for a few minutes.

Plate & Serve75–90 min

Arrange on a platter. The vegetables should have deep char marks and smoky flavor. Taste the caramelized sweetness with hints of smoke and garlic.

Pro Tip

The char is your goal—don't flip too early or move vegetables around. Let them sit on the grill, get golden and crispy. The darker the char, the deeper the flavor.