This roasted vegetables on charcoal grill recipe uses nine different vegetables in one mesh basket, so nothing falls into the coals. You get smoky, charred edges on every single piece without babysitting a grill grate.
I make this every time I fire up my charcoal grill. After the chicken, beef, or mutton comes off, I always roast a batch of mixed vegetables next.
The whole thing is ready in 17 minutes, and every vegetable brings its own taste to the plate: sweet, earthy, and a little smoky all at once.
About Roasted Vegetables on Charcoal Grill
This is one of those sides that fits into almost any BBQ night. I never skip it. Once the coals are already hot from grilling meat, it feels like a waste not to roast a basket of vegetables right after.
I’ve made this so many times that I stopped using the open grill grate a while back. A mesh basket keeps every bite size piece safe and cooking evenly, and that one change made a real difference.
What makes charcoal special here is the smoke. A stovetop or oven roast just can’t give you that same charred, smoky edge on a cauliflower floret or a slice of eggplant.
Ingredient Notes
- Mixed vegetables: I used potato, tomato, carrot, beans, onion, cauliflower, bell pepper (green, red, and yellow), eggplant (blue and white), and mushroom. You can use any vegetables you like here, this recipe works with your own mix too.
- Potato and carrot: These take the longest to turn tender on the grill, so keep an eye on them and give them the extra time they need.
- Bell peppers: Using all three colors gives you a mix of sweetness and char, and they cook fast so watch these closely.
- Eggplant: The blue and white varieties soften quickly on hot coals, giving you a soft, smoky bite.
- Mushrooms: These soak up the smoky flavor fast and get juicy inside while the outside chars lightly.
How to Make Roasted Vegetables on Charcoal Grill
No fancy technique here, just cut, season, and grill in a basket.
- Wash and cut: Wash all the vegetables and cut them into uniform, bite size pieces. You can use any vegetables of your choice here.
- Season: Sprinkle the black pepper, cumin powder, and salt over the cut vegetables.
- Preheat the grill: Preheat your charcoal grill until the coals are fully hot and glowing.
- Load the basket: Place the vegetables in a mesh grill basket instead of directly on the grate. This keeps every piece safe and stops anything from falling into the coals.
- Grill and turn: Turn the vegetables every so often so all sides cook evenly and get a light char. Spray oil over them with each turn.
- Check for doneness: Roast for 10 to 15 minutes, until the potatoes and carrots turn tender and the rest of the vegetables turn lightly charred and flavorful. If some vegetables finish early, pull them out. They won’t all be ready at the same time.
- Serve hot: Remove the vegetables from the grill and serve right away while they still carry that natural charcoal smoky flavor.
Tips for Perfect Roasted Vegetables
- Cut evenly: Cut all the vegetables into pieces that are close to the same bite size. This helps everything cook at a similar pace instead of some pieces burning while others stay raw.
- Remove as they finish: Pull out any vegetable as soon as it’s tender instead of waiting for the whole batch. This stops the faster cooking pieces from turning mushy or burnt while you wait on the rest.
- Oil with every flip: Spray oil on the vegetables every time you turn them. This keeps them from drying out on the hot coals and helps the char develop instead of the pieces just going dry.
- Use a grill basket: A mesh basket keeps small or delicate pieces like mushroom and eggplant from slipping through the grate. This means nothing gets lost in the coals and everything cooks safely.
Storage and Reheating
Usually, I don’t like to store roasted vegetables. But somehow, you want to store it. Store any leftover vegetables in an airtight container in the fridge for up to 3 days. Keep them in a single layer if you can. This helps them hold their texture better.
To reheat, warm them in a hot pan for a few minutes, or pop them back in the air fryer at high heat for 3 to 4 minutes. This brings back some of the char instead of leaving them soft.
More Recipes You’ll Love
- Roasted Green Chiles In Charcoal
- Roasted Green Beans (Charcoal Grill)
- Smoky Charcoal Mashed Potatoes
- BBQ Grilled Mushroom Skewers Recipe
- BBQ Grilled Paneer Tikka Recipe
Roasted Vegetables on Charcoal Grill
Ingredients
- 3 cups mixed vegetables (potato, tomato, carrot, beans, onion, cauliflower, bell pepper: green, red, yellow, eggplant: blue, white, mushroom, cut into pieces)
- 1/8 teaspoon black pepper (for sprinkling)
- 1/8 teaspoon cumin powder (for sprinkling)
- 1 tablespoon olive oil (for spraying)
- Salt (to taste, for sprinkling)
Instructions
- Wash and cut: Wash the vegetables and cut into uniform, bite size pieces.
- Season: Sprinkle black pepper, cumin powder, and salt over the vegetables.
- Preheat grill: Heat the charcoal grill until the coals are fully hot.
- Load basket: Place the vegetables in a mesh grill basket.
- Grill and turn: Turn every so often for even cooking, spraying oil with each turn.
- Check doneness: Roast 10 to 15 minutes until potatoes and carrots are tender and other vegetables are lightly charred. Remove pieces early if they finish sooner.
- Serve: Remove from the grill and serve immediately.
Notes
- Cut all vegetables to a similar bite size so they cook evenly.
- Remove any vegetable as soon as it’s tender instead of waiting for the whole batch.
- Spray oil with every flip to keep the vegetables from drying out.
- A mesh basket keeps smaller pieces safe from falling into the coals.
- Let the charcoal get fully hot before you start grilling.
Nutrition
That smoky char on nine different vegetables is worth firing up your grill for on its own. Try it next to your favorite BBQ meat and let me know which vegetable turned out to be your favorite.
