Grilled Vegetables

Grilled Vegetables (Southern BBQ-Style)

Exploring BBQ Staff
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While meat steals the headlines, grilled vegetables are the balance beam of a Texas BBQ plate—adding color, sweetness, and a smoky char that cuts right through rich brisket and ribs. This simple, rustic mix leans Southern: zucchini, bell peppers, asparagus, and onions—lightly seasoned, kissed by post oak or hickory, and finished with bright lemon and herbs. It’s the side that makes everything else on the tray taste better…and the one guests go back for “just one more bite.”
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 Servings
Course: Side Dishes
Cuisine: Southern BBQ, Texas BBQ
Ingredients Equipment Method Notes

Ingredients
  

For the vegetables
  • 2 Medium Zucchini sliced into ½-inch coins or strips
  • 2 Large Bell peppers any color, sliced into wide strips
  • 1 Large Red onion sliced into thick rings
  • 1 Bunch Asparagus trimmed
For the seasoning mix
  • ¼ cup Olive oil — 60 ml
  • 1½ tsp Kosher salt — ≈7 g
  • 1 tsp Black pepper — ≈2 g
  • 1 tsp Garlic powder — ≈3 g
  • ½ tsp Smoked paprika optional — ~1 g
  • 1 tbsp Lemon juice finishing — 15 ml
  • Chopped fresh herbs parsley or thyme, optional — for garnish
  • Pinch Cayenne or red pepper flakes optional — for heat

Equipment

  • Weber Grill
  • Large mixing bowl
  • BBQ Tongs
  • Grill Basket
  • Skewers
  • Measuring spoons

Method
 

Prep the veggies:
  1. Wash/dry.
  2. Slice Zucchini into ½-inch rounds or long strips;
  3. cut Bell peppers and Red onion into wide strips/rings;
  4. trim Asparagus or woody parts.
Season:
  1. In a Large bowl/bag, toss vegetables with Olive oil, Kosher salt, Black pepper, Garlic powder, Smoked paprika (optional) until evenly coated.
Preheat grill:
  1. Heat to medium-high, 375–400°F (190–204°C).
  2. For a smoker, use the hot zone or a grill basket near the firebox.
  3. Clean and oil grates.
Grill:
  1. Place veggies directly on grates (or in basket).
  2. Cook until tender-crisp with strong grill marks, flipping once.
  3. Zucchini: 3–4 minutes per side
  4. Peppers & onions: 4–5 minutes per side
  5. Asparagus: 2–3 minutes total, rolling as needed
Finish:
  1. Transfer to a platter.
  2. Squeeze Lemon juice over the top and sprinkle Herbs if using.
  3. Serve warm or at room temp.

Notes

Recipe Card (Quick Facts)

  • Category: Sides
  • Method: Grill (direct/indirect)
  • Cuisine: Southern/Texas BBQ
  • Prep Time: 15 minutes
  • Cook Time: 10–12 minutes
  • Total Time: ~25 minutes
  • Yield: 1 large platter
  • Servings: 6–8
  • Slug: grilled-vegetables-southern-bbq

Description of the Finished Dish

A colorful platter of char-kissed vegetables—sweet, smoky, and bright with lemon and herbs—built to balance bold BBQ meats and rich sides without stealing the show.

Doneness & Texture Cues

  • Texture: Slightly softened, juicy, not mushy.
  • Color: Vibrant with well-defined char lines.
  • Flavor: Savory, lightly smoky, gentle sweetness from caramelization.

Pro Tips

  • Oil the vegetables, not the grill: Better adhesion and fewer flare-ups.
  • Same-size slices = even cook: Keep thickness consistent across the mix.
  • Two-zone fire: Sear over direct, move to indirect to finish without scorching.
  • Smoke kiss: Toss one post oak or pecan chunk on the coals for classic Texas aroma.
  • Fajita twist: Swap paprika for ½–1 tsp taco seasoning and finish with lime.

Variations

  • Balsamic-herb: Drizzle 1–2 tbsp balsamic after grilling; add shaved parmesan.
  • Elote platter: Add grilled corn wheels, finish with cotija, lime, chili-lime seasoning.
  • White BBQ drizzle: Serve with a side of White BBQ sauce for dipping.
  • Halloumi add-on: Grill ½-inch halloumi slices alongside for extra protein.

Storage & Make-Ahead

  • Fridge: 3 days in an airtight container.
  • Reheat: Hot skillet or 375°F (190°C) oven for 6–8 minutes to revive char.
  • Use leftovers: Toss into grain bowls, salads, omelets, or tacos.

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