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Simple Grilled Vegetables

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If at first you don’t succeed, try, try again! I can’t say that the images of these Simple Grilled Vegetables are my favorite, in fact I will probably take new ones at some point in the future, but this post needed to go live before Valentine’s Day was over since they are part of the Dinner for Two that I started posting last week…..

These Simple Grilled Vegetables are packed with flavor and make the perfect side dish any night of the week! © COOKING WITH CURLS

With the restaurant sized portions of my Japanese Hibachi Steak and Salmon, Instant Pot Fried Rice, and Japanese Steakhouse Yum Yum Sauce a healthy dose of Simple Grilled Vegetables is a must!!

Japanese Hibachi Steak and Salmon served with fried rice, simple grilled vegetables, and yum yum sauce is the perfect date night meal! © COOKING WITH CURLS

Having to remake this meal four times attempting to get the “perfect” image is not as bad as it sounds, this meal is amazing! And best of all, it is pretty easy to prepare as well. 🙂

How to make Simple Grilled Vegetables

I used a Cast Iron Pizza Pan/Griddle Pan {affiliate link} on a very hot grill. I like my carrots and zucchini cut into half-circles like so…..

Cutting board with sliced carrots and zucchini

Heat your griddle pan inside your gas grill with all the burners turned to the highest heat. The temperature will over over 500 degrees, that’s what we want. Open the lid and squid olive oil on the pan…..

cast iron skillet on the grill

Carefully pour your chopped vegetables onto the heated pan, then toss with a spatula to coat with the oil…..

Carrots, zucchini, mushrooms, and onions cooking in a skillet on the grill

Season with sea salt and ground pepper. Cook, stirring occasionally until the vegetables are thoroughly cooked. Remove from the grill and serve…..

Simple Grilled Vegetables are perfect served along side Japanese Steakhouse Steak and Salmon on Date Night © COOKING WITH CURLS

You would think that after three previous attempts, I would have remembered to preheat the griddle pan first! Oh well, these Simple Grilled Vegetables usually have a nice char to the edges from the hot pan. If your kids will not eat anything that looks burnt, do what I did this last time and skip the preheating, LOL

These Simple Grilled Vegetables are the perfect side dish and they really are incredibly easy to make! © COOKING WITH CURLS

Either way, they are really delicious!

Notes:

  • If it is too cold to grill outside, cook them top of the stove.
  • I left the onions whole while they were cooking so they would not burn, then sliced them before serving.

If you don’t like onions or mushrooms, check out these Sauteed Zucchini and Carrots…..

Easy Sauteed Zucchini and Carrots, the perfect side dish | cookingwithcurls.com

That’s the color I was going for^^^

Looking for an even easier vegetable? Then these Simple Roasted Carrots are perfect for you…..

Simple Roasted Carrots | cookingwithcurls.com

Can you tell how much I like carrots?

Enjoy!!

These Simple Grilled Vegetables are packed with flavor and make the perfect side dish any night of the week! © COOKING WITH CURLS

Simple Grilled Vegetables

These Simple Grilled Vegetables are packed with flavor and make the perfect side dish any night of the week, and the whole family will love them!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American, Japanese
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 278kcal
Author: Lisa Johnson

Ingredients

  • 2 carrots peeled and sliced into half circles
  • 2 zucchini sliced into half circles
  • 4 ounces sliced mushrooms I bought mine pre-sliced in a package
  • 1 medium white onion sliced
  • 3 Tablespoons olive oil
  • sea salt and black pepper to taste

Instructions

  • Heat your griddle pan inside your gas grill with all the burners turned to the highest heat. The temperature will over over 500 degrees, that’s what we want. Open the lid and squirt olive oil on the pan.
  • Carefully pour your chopped vegetables onto the heated pan, then toss with a spatula to coat with the oil.
  • Cook, stirring occasionally until the vegetables are thoroughly cooked.
  • Remove from the grill and serve.

Notes

If it is too cold to grill outside, cook them on top of the stove.
I left the onions whole while they were cooking so they would not burn, then sliced them before serving.

Nutrition

Calories: 278kcal | Carbohydrates: 18g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 63mg | Potassium: 967mg | Fiber: 5g | Sugar: 11g | Vitamin A: 10585IU | Vitamin C: 44mg | Calcium: 64mg | Iron: 1.4mg

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One Comment

  1. 5 stars
    This looks really great idea for me, because i do love veggies-and i prefer to eat it raw or as salads.I include lot of veggies in all my dishes.And this is kind of different one.I can fry the veggies and use it with my meals here after.I started salivating by seeing the pics only.Cant wait to try.

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