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an assortment of grilled veggies on a metal sheet pan

Grilled Vegetables Recipe

By: Cassy Joy Garcia
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Prep Time: 15 mins
Cook Time: 15 mins
Batch cook a bunch of grilled veggies to have on hand for the week!


  • 4 ears of corn husks on but silk removed
  • 2 zucchini cut lengthwise into ½ to 1-inch thick strips
  • 1 eggplant cut into ½-inch thick rounds
  • 1 red bell pepper de-seeded and cut into 2-inch chunks
  • 1 yellow bell pepper de-seeded and cut into 2-inch chunks
  • 2 red onions cut in half or in quarters, with the root intact
  • 2 peaches halved (optional)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ghee
  • teaspoons coarse sea salt
  • 1 pint cherry tomatoes
  • Cracked black pepper for garnish


  • Preheat the grill to medium-high heat and place a cast-iron skillet in one corner of the grill.
  • Toss the zucchini, eggplant, bell peppers, onions, and peaches with the olive oil, and sprinkle everything but the peaches with salt, then place directly on the grill along with the corn.
  • Add the ghee to the cast iron skillet along with the cherry tomatoes and toss to coat.
  • Close the grill lid and cook for 8 minutes, until the side directly on the grill is charred, then flip and cook the veggies for an additional 7 minutes, until charred and softened. Remove from the grill and sprinkle with cracked black pepper, then serve!