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Grill Roasted Mixed Vegetables

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  • Author: Father Pat Mulcahy


This is the best way to get your vegetables! Even if you think you don’t like vegetables, after they are roasted, the flavor and texture are amazing. Give it a try!

This is really more of a method than a full-on recipe. You can use any vegetables you like, but keep in mind that they should be the same texture, more or less; or if you want some hard (like broccoli, carrots, or brussels sprouts), and some soft (like zucchini, mushrooms or tomatoes), you will want to add the soft ones later in the cooking process.  The following is what I did in the accompanying picture. If you were to add softer vegetables, you would want to add them about half way into the cooking process.


Units Scale
  • 3 tablespoons extra virgin olive oil
  • 12 ounce bag of fresh broccoli and cauliflower (or about six ounces of each, cut into florets)
  • 1 pound of brussels sprouts, cut in half
  • 1 1/2 cups carrots, sliced into thin coins
  • 2 bell peppers, any color
  • 1 medium onion, cut into large dice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons balsamic glaze, optional


  1. Line a baking sheet with aluminum foil. Preheat grill to medium high heat. You’re going for about 400° farenheit.
  2. Place the cut vegetables on the baking sheet and drizzle with the olive oil. Sprinkle with salt, pepper, and garlic powder. Combine with hands so that all vegetables are well coated.
  3. Place on grill and cook for 35 to 50 minutes, stirring every 10 to 15 minutes, until vegetables are caramelized and softened. Drizzle balsamic glaze over vegetables, if using, and serve.