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+ servings
grilled summer vegetables
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5 from 1 vote

Grilled Vegetables without a BBQ.

Grilled vegetables are delicious and so healthy. If you don't have a BBQ you can still get the beautiful grill marks on them when you use a grill pan on the stove.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Italian
Keyword: clean eating, healthy, roasted vegetables, vegan
Servings: 4
Calories: 89kcal
Cost: $2


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  • grill pan


  • 1 each Zucchini, yellow squash, red pepper, sweet onion, eggplant.
  • 1 fresh corn on the cob
  • 1 tbsp vegetable oil
  • 2 tbsp chopped fresh herbs, basil, oregano, Italian Parsley, thyme.
  • salt and pepper to taste


  • Zucchini, Yellow Squash, Eggplant (sliced thin), Peppers, Onions and Corn are all so yummy when they are roasted.
  • Prepare the vegetables by slicing them into slices. Slice them either lengthwise or crosswise. Either way is delicious. Roast the Corn whole on the cob.
  • Heat a grill pan on the stove burner until it is very hot. About 5 minutes. The vegetables should sizzle when placed in the pan. If the vegetables are marinated in the dressing they can be placed directly onto the hot grill. If the veggies are freshly sliced drizzle with a little vegetable oil prior to placing on the grill.
  • Grill 3-4 minutes on each side or until char marks and fork tender . Salt and Pepper to taste.
  • Once the vegetables are grilled put them in a bowl and season with fresh herbs. Add fresh chopped herbs (oregano, thyme, parsley, and basil) to the hot vegetables. cover and let the heat from the vegetable wilt, and lightly cook the herbs. YUM. my favorite way to season roasted vegetables.



Alternately: Prior to roasting the sliced vegetables can be seasoned with dry herbs and spices of your choice. Or they can be marinated overnight in my homemade Italian Dressing.


Serving: 4g | Calories: 89kcal | Fat: 3g | Saturated Fat: 3g