This is how to get someone who dislikes vegetables to actually eat them.
Who could say no to perfectly grilled vegetables?
Trust me — this works. It won me over.
It even convinces picky eaters. Right now Max considers pepperoni slices, bananas and peanut butter toast a balanced diet, but he’ll eat these grilled veggies.
And it’s simple to make — flexible, too.
You only need a few things: summer garden produce of your choice. I like a mix of bell peppers, zucchini and mushrooms. Choose vegetables that can be grilled and then chopped into uniform pieces for the ideal bite-sized texture.
The right chopped bite really matters.
One big reason these are so good is the basil vinaigrette — fresh, bright and generous. It transforms the grilled vegetables.
The vinaigrette can be used two ways: drizzle it over the chopped vegetables just before serving, or use it as a dip. Both are delicious — and everyone loves a good dip.
I’ve made marinated grilled vegetables before and paired them with avocado whipped feta — dips can make all the difference. These particular grilled chopped veggies are a bit simpler, making them perfect as a topping for salads, tacos or tossed into pasta. They also hold up well for meal prep.
The real showstopper is the grilled bread. Who can resist toasty, golden, slightly crunchy grilled bread — especially when rubbed with garlic and olive oil? It elevates the dish and makes every bite more comforting.
Think of it as a grilled vegetable chopped salad — great for summer dinners, as a side or an appetizer. And yes, there’s definitely room left for cookies or a glass of rosé afterwards.
Grilled Chopped Veggies with Garlic Toast
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Ingredients
- 1 red bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 red onion
- 12 ounces baby portobello mushrooms
- pinch salt
- pinch pepper
- 1 loaf sourdough bread sliced
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- fresh basil and oregano for topping
fresh basil vinaigrette
- 3 tablespoons red wine vinegar
- 1/4 cup chopped fresh basil
- 2 garlic cloves, minced or pressed
- 1 1/2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup olive oil
Instructions
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Preheat the grill to high. Slice the bread, mix the olive oil and minced garlic, and brush the mixture on the bread slices.
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While the grill heats, cut the vegetables into large pieces that won’t fall through the grates (or use a grill pan). Remember we’ll chop them after grilling. Season with salt and pepper.
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When the grill is hot, place the vegetables on the grates and grill about 5 to 6 minutes, turning often and watching them closely. Remove the veggies to a sheet pan. Grill the bread 1 to 2 minutes per side until golden, keeping an eye on it.
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Once the bread is done, chop the grilled vegetables into mostly even pieces and transfer them to a bowl.
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Drizzle the basil vinaigrette over the vegetables and toss well. Top with fresh basil and oregano.
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Serve with the grilled garlic bread and enjoy.
basil vinaigrette
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In a bowl, whisk together red wine vinegar, chopped basil, garlic, honey, Dijon, salt, pepper and red pepper flakes. Whisk in the olive oil until the dressing is emulsified. Store in the fridge if needed.
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Thank you — I appreciate you!
And yes — it’s delightfully colorful, too.