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Grilled Vegetables

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Side Dish

This easy and tasty grilled vegetable recipe is the perfect side for any weeknight dinner from Reynolds Wrap® Ambassador Cookin’ With Mima

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Lining your pan with Reynolds Wrap® Non-Stick Aluminum Foil helps to keep food from sticking and keeps clean up easy!



  • 2 large zucchinis
  • 2 large yellow squash
  • 1 large purple onion
  • 6 mini bell peppers, multi-colored
  • 8 ounces green string beans
  • 4 small carrots, peeled
  • 2 cobs yellow corn, cut into 2 pieces after grilling
  • 3/4 teaspoon salt, or less to taste
  • 1–2 teaspoons black pepper, freshly cracked
  • 1 teaspoon roasted vegetable seasoning (substitute Italian blend if you don’t have that)
  • Avocado oil spray
  • Reynolds Wrap® Non-Stick Foil


Step 1

Wash and dry all the vegetables. Cut into desired portions.

Step 2

Line a vegetable grilling tray with the foil and create incisions into the holes on the tray so that heat passes through.

Step 3

Season the vegetables with your favorite seasoning, as well as salt and pepper. If your seasoning is salty, skip the salt.

Step 4

Spray the veggies with avocado oil and grill on your preheated grill for anywhere from 5 to 10 minutes, depending on how big you cut the veggies and the type of veggies you use. Remember to turn the veggies over halfway through so the other side cooks as well.

Step 5

Once the veggies have cooked through, transfer them to a platter lined with Reynolds Wrap® Non-Stick Foil for easy cleanup.

Step 6

Serve and enjoy!

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