Whether you’re looking for a great grilled zucchini recipe or just for more zucchini ideas this simple recipe grilled vegetables recipe perfect for you. Cook it on a traditional grill, pull out your outside griddle or griddle pan or even throw these in your air fryer.

plate of grilled zucchini and green beans

Click here to Pin this recipe for Later

If you’re like me trying to get more vegetables into your diet or just looking for a different spin on them then this quick marinated vegetables recipe is perfect for you. My very favorite is to use this for marinated zucchini but it works wonderful for so many summer vegetables.

What We Love This Grilled Vegetable Marinade

This marinated vegetable recipe is so insanely easy that I’ve never posted it but I get asked for the recipe literally every time I make it for someone. And I make it all the time because it’s so easy and travels well. My favorite vegetable to use with this mixture are zucchini they are so delicious and absorb the yumminess quickly and beautifully.

Super easy and full of flavor.
You can make as much or as little as you want. Only got one zucchini? No problem. Want to make a huge tray of a variety of veggies? Works great!
Versatile. This works great for making grilled zucchini but I also love it for green beans, mushrooms and more! Also you don’t have to grill it. Use this marinade to infuse flavor before you sauté, air fry or griddle too!
Perfect for BBQ’s and Potlucks. This is one of my go to recipes to take to backyard barbecues where I know there will be a grill available. One because it’s so easy to prep earlier in the day or right before you head out the door. The recipe isn’t finicky either. You can let it sit for an hour or most of the day.

This is recipe is just low maintenance delicious. I hope you’ll like it as much as we do!

grilled zucchini at Harry Potter food table called gillyweed recipe — make your next Harry Potter party a hit with this grilled gillyweed recipe

I first shared this as a fun part of our Harry Potter party! I called it Gillyweed Stalks. So if you love Harry Potter as much as I do you can always use this as a homemade gillyweed recipe.

More Zucchini Recipes You’ll Love

Zucchini is one of my very favorite vegetables. If you’re like me and grow your own and are looking for more ways to enjoy them here are some of my favorite ideas for using zucchini!

Creamy Shrimp Noodles – 20 minutes and a one pot meal that is so good and healthy!
Zucchini Lasagna – low carb version of the classic. All the flavor and comfort with a major bump of nutrients!
Lemon Zucchini Quinoa – great side dish to serve at a BBQ or just with simple chicken sausage or your favorite crock pot roast.
Zucchini Quesadillas – throw some shredded zucchini in your quesadillas, so easy and so good!
Curry Peanut Butter Ramen – I love making zucchini noodles and adding them to my ramen. You hardly notice them and you get all those good nutrients and helps you eat a little less of the empty noodle calories.

Ingredients for Marinated Vegetables

I know some people like numbers so I am including them but honestly I usually just eyeball it. I typically make about two cups of veggies for my family but like I said above you can most definitely make more or less. In fact I don’t really measure much. I just kind of pour, shake and massage! Great little grilled zucchini marinade.

2 C Veggies of choice (my favorites are zucchini, green beans, and mushrooms)
1/2 tsp Garlic Salt (this is hands down my favorite kind)
1/4 Olive Oil

I decide how many veggies I want add the olive oil and then shake the garlic salt in. You can use more or less of really everything the recipe is so flexible! My general rule is that for every cup of veggies I am making I use about 1/4 tsp of seasoning. I typically start with about 1/4 C of olive oil and add more if I don’t think the veggies got a good coat.

How to Make Marinated Vegetables

I have done it where the veggies soak in oil oil and it’s delicious but I don’t see a huge flavor difference so I lean towards not wasting but don’t worry about having too much!

The key is that you want the oil to be on all the veggies. If you feel like flipping and stirring while it absorbs the flavors you can use less. Like I said the recipe is so flexible.

Clean and dry your vegetables.
Cut them into similar sizes if you plan on roasting them. Alternatively you can just take turns with the varying sized pieces. If you’re going to grill the vegetables we like to cut them in strips. My family likes the pieces of zucchini to be about 1/2 inch thick I feel like that makes it so they don’t over cook to mush too quickly but everyone differs on preferences so be sure to play with it and see what you like.
Place in a food safe zipper bag. Alternatively you can stick it in a glass or plastic storage dish and shake it!
Make your grilled vegetables marinade. Pour in olive oil. I use about 1/4 C whether I’m using a handful of veggies or a whole gallon bag. If it doesn’t seem to coat your veggies well you can use more. Not all of the oil will go into the food so don’t worry about it being “too much”
Shake in the garlic salt. If you are using more than 2 cups of veggies I’d add in addition shakes depending on your families preferences. Remember that a lot of the seasoning will be left in the bag once you remove the veggies.
Seal the bag and massage to distribute the olive oil and seasoning.
Allow to marinate for an hour or up to 12 hours. Yes I have in a pinch just marinated for 30 minutes and when someone invited me out to dinner last minute I’ve saved my bag longer than 24 hours but I think it’s best between 1 and 12 hours personally. But like I said this recipe is SO flexible and forgiving!
To cook just grill, sautée, roast in the oven, or air fry, making sure to flip according to your personal tenderness preferences. I like to use tongs or chop sticks to lift the vegetables out of the bag. Don’t pour them out, you don’t want the excess oil. On a hot grill or hot oven/air fryer (set at 400 F) it takes about 7 minutes.

Definitely play with the time since depending on your cooking device or tastes you may like it shorter or longer. If you will be cooking it and then transporting the vegetables I would undercook them a tiny bit that way as they sit in the heat they won’t overstep each other and get mushy.

How to grill zucchini really depends on your preferences but I do like to cut spears and and lay them across the grates of the grill. I do this shape for the air fryer and when I make them on my griddle. But I have done circles too.

What to Eat with your Veggies

These go with everything but here are a few of my favorite combos.

The Best Mac and Cheese ever, it’s seriously so good!
Oven Fried Chicken, pair this with the Mac and cheese and oh such a tasty meal!
Chicken sausage, so easy just heat it up with veggies on the side, yum.
Pan fried fish, we do this all the time!

What to Do With Leftover Grilled Vegetables

If you have leftover just throw them in a airtight container and stick it in the refrigerator. It lasts for a few days and you can just warm it up and eat it when you’re ready. Or if you have a good amount left over make a yummy pasta salad or quinoa salad and throw it in. So good!

I would not freeze a water dense vegetable like zucchini but I have frozen leftover green beans marinated and cooked like this and they reheated perfectly!

grilled zucchini mushrooms and green beans on plate

Grilled Zucchini and Marinated Vegetable Recipe

Course Side Dish

Make the most delicious grilled vegetables with this easy marinade perfect for zucchini and other vegetables.

Prep Time 1

Cook Time 15

Ingredients

2 C Zucchini or Veggies of choice my favorites are zucchini, green beans, and mushrooms
1/2 tsp Garlic Salt
1/4 Olive Oil

Instructions

Clean and dry your vegetables.
Cut them into similar sizes if you plan on roasting them. Alternatively you can just take turns with the varying sized pieces. If you’re going to grill the vegetables we like to cut them in strips. My family likes the pieces of zucchini to be about 1/2 inch thick I feel like that makes it so they don’t over cook to mush too quickly but everyone differs on preferences so be sure to play with it and see what you like.
Place in a food safe zipper bag. Alternatively you can stick it in a glass or plastic storage dish and shake it!
Pour in olive oil. I use about 1/4 C whether I’m using a handful of veggies or a whole gallon bag. If it doesn’t seem to coat your veggies well you can use more. Not all of the oil will go into the food so don’t worry about it being “too much”
Shake in the garlic salt. If you are using more than 2 cups of veggies I’d add in addition shakes depending on your families preferences. Remember that a lot of the seasoning will be left in the bag once you remove the veggies.
Seal the bag and massage to distribute the olive oil and seasoning.
Allow to marinate for an hour or up to 12 hours. Yes I have in a pinch just marinated for 30 minutes and when someone invited me out to dinner last minute I’ve saved my bag longer than 24 hours but I think it’s best between 1 and 12 hours personally. But like I said this recipe is SO flexible and forgiving!
To cook just grill, sautée, roast in the oven, or air fry, making sure to flip according to your personal tenderness preferences. I like to use tongs or chop sticks to lift the vegetables out of the bag. Don’t pour them out, you don’t want the excess oil. On a hot grill or hot oven/air fryer (set at 400 F) it takes about 7 minutes.