When the grill comes out for the summer, this is the side that comes with it every single time. Keto grilled veggies are simple, tasty, and endlessly adjustable depending on what is in season or already in the fridge.
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I keep the vegetable lineup simple, zucchini, mushrooms, and bell peppers, since they all take on flavor well and cook in about the same amount of time. Eat these hot, cold, or as the meal itself, they hold up well any way you serve them.
Make more than you think you need. These reheat well and turn a busy weeknight into a five-minute side dish.
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Chef Jenn’s Take on Grilled Veggies
Frozen vegetables are the wrong choice here. Fresh, firm veggies hold up under high heat the way frozen ones cannot, since they have already released a lot of moisture once thawed.
Mushroom caps fill with liquid as they grill, so flip them partway through to drain it out instead of pooling in the cap. Small vegetables like green beans or brussels sprouts fall through standard grill grates, so a grilling basket is worth having if you grill those often. Long-handled tongs make moving everything around the grill easier and safer.
Spice blend changes the whole personality of this dish without changing the technique. Chipotle and chili powder lean Tex-Mex, oregano and basil lean Italian, thyme and rosemary lean French, and extra garlic works no matter what direction you go. One reader added rosemary and loved how much it shifted the flavor, which is really the point of keeping this recipe flexible.
Beyond the core three vegetables, cauliflower, broccoli, eggplant, summer squash, asparagus, and brussels sprouts all grill well too. Make extra, since these reheat well for quick meals through the week.
What You’ll Love About Grilled Veggies
- Cooks alongside anything else already on the grill, no extra burner or pan required.
- Works hot, cold, or as the meal itself, so leftovers never feel like an afterthought.
- Endlessly adjustable with whatever herbs or spices you have, so it never gets boring.
Ingredients
- Zucchini – Sliced into planks about 1/4-inch thick.
- Mushrooms – Whole, stems removed if desired. These take the longest of the three to cook.
- Bell peppers – Seeded and cut into thirds or halves. Any color works.
- Avocado oil – Or your preferred cooking oil.
- Dried oregano, basil, garlic powder, and rosemary – Swap for a Tex-Mex, Italian, or French-leaning blend if you want to change direction.
How to Make Grilled Veggies
Scroll down for the full recipe card with exact measurements and printable instructions.
Wash the zucchini, trim the ends, and slice into planks about 1/4-inch thick. Wash the mushrooms, removing the stems if desired, and wash the bell peppers, removing the seeds and cutting into thirds or halves.
Combine the oil with the dried spices, plus a pinch of salt and pepper.
Toss the vegetables with the marinade and let them sit while the grill heats up.
Grill over fairly hot heat, flipping mushroom caps partway through to drain any liquid. Cook until tender-crisp, timing will vary with grill heat and how loaded it is.
Serve hot, or let cool and serve cold.
Make It A Meal
Fire these up alongside Lemon-Oregano Chicken Kabobs or Kefta Beef Kabobs for a complete grill night. Greek Meatballs is another good non-grilled option if you have leftover grilled veggies to use up.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or the microwave. Freezing is not recommended, these are not blanched before cooking, so they lose a lot of texture and release liquid after thawing.
Frequently Asked Questions
This recipe runs about 5 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Cauliflower, broccoli, eggplant, summer squash, asparagus, and brussels sprouts all grill well in addition to zucchini, mushrooms, and peppers.
A grilling basket helps a lot with smaller vegetables like green beans or brussels sprouts, which otherwise tend to fall through standard grill grates.
Yes, this recipe is built to be flexible. Chipotle and chili powder lean Tex-Mex, oregano and basil lean Italian, and thyme and rosemary lean French.
Add Preferred SourceKeto/Low-Carb Grilled Veggies
Ingredients
- 2 medium zucchini
- 8 ounces mushrooms
- 2 bell peppers
- 4 tablespoons avocado oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
Instructions
- Wash the zucchini, cut the ends off, and slice them into planks about 1/4-inch thick.
- Wash the mushrooms and remove the stem ends, if desired.
- Wash the bell peppers and remove the seeds. Cut the peppers into thirds or even in halves.
- Combine the oil with the dried spices. Add a pinch of salt and pepper.
- Toss the veggies with the marinade and let sit while you heat the BBQ.
- BBQ the veggies over a fairly hot heat. Cooking time depends on various factors including the heat of the grill, the thickness of your veggies, and how much you load your BBQ. Cook the veggies until they're tender-crisp, and serve!
Notes
Recipe Card Tips
- Use fresh, firm vegetables instead of frozen. They hold up much better under the high heat of the grill.
- Flip mushroom caps partway through grilling to drain out the liquid that collects inside them.
- Try a different spice blend each time. Tex-Mex, Italian, and French directions all work with the same basic technique.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I absolutely love grilling veggies and love that you use rosemary in this recipe. I have to try that!
I like changing up the herbs – it changes the flavors ever so slightly. Try it with your favorites!
Grilled veggies are one of my favorites. These look delicious!
Ooh I love grilled veggies! Especially zucchini!!
This recipe makes me long for the days of summertime grilling. Good thing I have a grill attachment on my stove top. These veggies turned out great. All the herbs combined to bring out the natural flavor of each one.
I used this recipe and my husband cooked the veggies on the grill. We were both very pleased with it. Will definitely be having it again very soon!
I’m so glad you liked it – happy grilling!