Grilled Vegetables
Published August 23, 2021 • Updated March 7, 2026
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I make these traeger grilled vegetables all summer long because the pellet grill brings out this smoky sweetness you can't get from an oven. Toss them in my lemon vinaigrette while they're still hot and they soak up every bit of flavor.
These keto grilled vegetables are one of those recipes I come back to every single week during grilling season. I use a mix of zucchini, summer squash, cherry tomatoes, sweet peppers, and red onion, but I’ve thrown just about every vegetable on my Traeger at this point. The smoky flavor from the pellet grill brings out the natural sweetness in a way that converts even the pickiest eaters at my table.
Here’s what I’ve learned after years of grilling: toss the dressing on while they’re still hot. Hot vegetables absorb so much more flavor than cold ones. I used to dress them after they cooled down and the difference is night and day. My lemon vinaigrette soaks right into the charred edges and it’s what makes this recipe work. I’ve also tested fresh basil and thyme in the vinaigrette (both are great), but the original version with just lemon and dijon is the one I keep coming back to.
I keep things simple with the seasoning. Avocado oil, salt, pepper, and the grill does the rest. The key is cutting everything roughly the same size so it all finishes together. I aim for about 1-inch pieces across the board. The zucchini and squash go into half-moons, peppers into strips, onion into thick rings, and tomatoes stay whole (they burst on the grill and get this incredible jammy texture).
For the grill, I preheat to 500 degrees and use a grill basket so nothing falls through the grates. If you don’t have a basket, aluminum foil works fine. I’ve done it both ways plenty of times. Just fold up the edges to make a tray and poke a few holes so the smoke can reach everything. You can also thread them onto skewers or wrap them in foil packets for a slightly more steamed result.
This is the low carb side dish I pair with everything on the Traeger. I serve them alongside huli huli chicken, my bacon wrapped pork chops, or cilantro lime chicken. Leftovers go on top of salads the next day, and I’ve piled them on pizza more times than I can count. The smoky char on a fathead crust is unreal.
I use Traeger’s signature blend pellets for this (hickory, maple, and cherry hardwoods). It pairs well with both the vegetables and whatever protein I’m cooking alongside them, so I don’t have to swap pellets mid-cook. Pecan and apple are great alternatives if you want something a little sweeter.
The whole recipe takes about 15 minutes of active time. I prep the vinaigrette while the grill preheats, toss everything in oil, and they’re done in 8-10 minutes on high heat. Low effort, big flavor, and under 6g net carbs per serving. This is the keto side I make more than any other during the summer.
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Traeger Grilled Vegetables Ingredients
6 sweet peppers, sliced in half lengthwise -
1 zucchini, sliced
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1 yellow squash, sliced
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1/2 red onion, cut in wedges
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1/2 cup cherry tomatoes
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3 tablespoons avocado oil or olive oil
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grill basket, optional
Lemon Vinaigrette Dressing Ingredients
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1/4 cup red wine vinegar
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2 tablespoons dijon mustard
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1 clove garlic, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons lemon juice
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1 teaspoon sweetener
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1/2 cup olive oil
Step by Step Instructions
Step by Step Instructions
Make vinaigrette dressing
Add ingredients for dressing into a mason jar or small bowl. Shake or whisk to combine. Let sit or make up ahead of time to let the flavors meld together.
Preheat grill
Add grill basket to grill. Preheat grill to high heat (500 degrees). If you don’t have a grill basket, use aluminum foil. Make a basket, folding up the edges.
Prepare vegetables for the grill
Cut vegetables, add to a large bowl and toss with 3 tablespoons olive oil and salt and pepper for seasoning.
Grill vegetables
Place vegetables in a grill basket. Grill on high (500 degrees) with the lid closed for 5 minutes. Stir and grill for 5-10 more minutes or until vegetables have softened.
Toss in dressing
Remove mixed vegetables from the grill and toss in lemon vinaigrette dressing.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use other vegetables for grilling?
I've grilled everything from asparagus to eggplant to brussels sprouts on my Traeger. Here's my timing guide at 500 degrees: asparagus takes about 4 minutes, mushrooms and peppers need 7-8 minutes, eggplant and zucchini go 8-10 minutes, and brussels sprouts and broccoli need a full 10-12 minutes. I always cut everything to roughly the same size so it finishes together. If it can hold up to heat without turning to mush, it works on the grill.
What temperature should I grill vegetables at?
I grill at 500 degrees with the lid closed. High heat is what gives you those charred edges and caramelized flavor. I've tried lower temps and the vegetables end up steaming instead of grilling. 500 degrees, 8-10 minutes, and you're done.
Do I marinate vegetables before or after grilling?
I do both, but the real trick I learned is dressing them while they're still hot off the grill. Hot vegetables absorb so much more flavor. I coat them in oil and salt before grilling for char, then toss them in my lemon vinaigrette right when they come off. The difference between hot-dressed and cold-dressed is huge.
Can I grill vegetables without a basket?
I've done it plenty of times. My go-to alternative is making an aluminum foil tray by folding up the edges and poking a few holes so the smoke gets through. You can also use skewers for larger pieces or lay bigger vegetables like zucchini planks and pepper halves directly on the grates. I just prefer the basket because I can stir everything easily.
How should I store and freeze leftovers?
I keep them in an airtight container in the fridge and they last 3-4 days. I eat them cold on salads the next day or warm them up in a skillet (not the microwave, because the skillet crisps the edges back up). For freezing, I spread them on a sheet pan first so they don't clump, then transfer to a freezer bag. They keep for up to 3 months. I use frozen ones in soups, casseroles, and stir-fries where the softer texture doesn't matter. They're one of my favorite keto meal prep staples.
What fresh herbs can I add to the vinaigrette?
I've tested basil, thyme, and oregano in this vinaigrette. Fresh basil is my favorite, but I add it after I toss the vegetables because heat wilts it fast. Thyme and oregano can go directly into the vinaigrette since they hold up better. I use about a tablespoon of chopped fresh herbs per batch. Rosemary works too if you chop it fine, but it can overpower the lemon so I go light.
Can I use balsamic vinegar instead of red wine vinegar?
I've made this with balsamic plenty of times and it's a completely different flavor. Balsamic adds sweetness and a richer, darker color. I use the same amount (1/4 cup) and skip the sweetener since balsamic is already sweet on its own. I go back and forth depending on what I'm serving alongside. My rule: balsamic pairs better with steak, red wine vinegar pairs better with chicken.
Can I make this without a Traeger or pellet grill?
I've made these on a regular gas grill and a charcoal grill with great results. Same method: high heat, grill basket, 8-10 minutes. You won't get the exact same wood smoke flavor, but the char and caramelization still come through. I've also roasted them in the oven at 425 degrees for about 20 minutes when grilling wasn't an option.
I've made this eight or nine times by now, and I'm still a little obsessed with how the cherry tomatoes collapse and soak up the vinaigrette when they're still hot off the grill. The lemon cuts right through the smokiness in a way that just works. My one note: crank it to actual 500 degrees, I tried 450 once and it was not close to the same.
Brought these to a backyard dinner last week and they were gone before the steaks came off the grill. Two very not-keto people wanted to know what I marinated them in.
It's the lemon vinaigrette. I toss them while they're still hot so all of it absorbs. Recipe card has the full list if they want to make it themselves.
I've tried probably a dozen versions of grilled vegetables since going low carb, and most of them end up tasting like slightly sadder oven roasts. This one broke that pattern, and I think it's the vinaigrette while the vegetables are still hot. The zucchini and squash absorb it completely before they cool down, and you end up with this tangy layer underneath the char that I haven't managed to get any other way. The cherry tomatoes practically burst into the dressing and become part of it, which sounds wrong but works better than it has any right to. Did mine on a charcoal grill (no Traeger yet, working on that), and it still had real smokiness on the peppers. First real grilling session of the spring and this is what I'm coming back to all summer.
The hot vinaigrette timing is the whole thing. That's the actual trick and you got it. Charcoal gets the peppers smokier than the Traeger, and I will not put that in writing.
First time grilling veg and the sweet peppers actually caramelized right in the basket - did not expect that. Lost a few cherry tomatoes through the grate (would've been 5 stars otherwise), but drizzling lemon vinaigrette on while still hot totally saved it. Do you ever do asparagus? Wondering if the thin stalks need a foil packet.
Asparagus doesn't need foil. I do thin stalks right in the basket at 500, and they're done in 4 minutes. Pull them before they go limp. For the tomatoes, I just push them toward one corner so they can't roll anywhere.
My youngest has been on a vegetable strike since basically forever, so I was not expecting much when I made these last weekend. She picked the cherry tomatoes right out of the grill basket before I could even get them tossed in the dressing. Then asked if we could have them again on Friday. I don't know what the smoky heat does to vegetables on a grill, but it turns them into something she actually wants to eat.
Cherry tomatoes straight off the grill are in a different category. They just pop. Once a kid figures that out it's over.
Made this probably six or seven times since last summer. Keep tweaking small things, but I never change when the vinaigrette goes on: still hot, every time. First time I let them cool first and it was fine, but hot is different. The zucchini actually soaks the dressing in instead of just sitting on the surface.nnSwitched to a cast iron grill basket instead of wire mesh. Holds the cherry tomatoes way better so you're not chasing them through the grate. We finally got warm enough here last weekend and this was the first thing I made. The red onion wedges at 500 degrees go almost sweet. Didn't notice that until the third or fourth time, but now it's the part I look forward to most.
The red onion thing takes a few rounds to notice but once you do it's the best part. Cast iron basket over wire mesh is a real upgrade too, especially for the tomatoes. I've chased plenty of those through the grate.
Thought 500 degrees was going to just burn everything, but the peppers got this charred sweetness that I keep thinking about.
That caramelization on the peppers doesn't happen below 450. Toss them in the vinaigrette while they're still hot and they soak up even more of it.
Finally warming up and I want to try these, but I only have a regular gas grill, no Traeger. Is the pellet smoke actually what makes the flavor here, or can a gas grill get close enough? I don't want to go through the effort if it's going to taste completely flat.nnIf gas works, do I still shoot for 500 degrees and use a grill basket?nnAlso thinking about throwing in some asparagus since it's in season. Worried the thin stalks would burn before the zucchini's done though. Add them separately, or just cut them thicker?
Gas works fine. No wood smoke but you still get char and caramelization. Same temp, same basket. Asparagus goes in a separate batch or they'll be toast - 4 minutes at 500 is all they need.
We're having people over this weekend and I want to make this for about 16, so basically doubling everything. My grill basket isn't that big though. Do you cook in batches when you scale up, or does crowding them affect how they turn out on the Traeger?
Batches, yes. Crowding makes them steam and you lose all the char. The first batch can just sit while you work through the rest.
Made this last week without a grill basket and lost most of the cherry tomatoes through the grates. Is the basket actually necessary for smaller pieces, or is there a trick to keeping them on without one?
Foil tray is my go-to for smaller pieces. Fold up the edges to make a little pan and poke a few holes in the bottom so the smoke gets through. Cherry tomatoes stay put and you still get the char.
Added portobello slices with the peppers and zucchini, half expecting them to go rubbery. They didn't. Came off smoky and savory in a way that changed the whole basket. The vinaigrette pooled in the gills and that might've been the best bite. Adding mushrooms every time now.
The gills thing is real. I've done it with baby bellas but portobello slices letting the vinaigrette pool in there... that's a different level. Stealing this.
Roasted these in the oven at 450 since I'm not grilling in February, and the zucchini and peppers still got that caramelized edge where the vinaigrette soaked in.
450 is right. Spread them out so they're not touching or they steam instead of roast. The only thing you lose is the wood smoke.
I don't have the " T " grill, can I do the veggies in a different fashion? I have a VORTEX OVEN & AN 8 QT. INSTAPOT. THANKS FOR ALL YOUR HELP.
Yes, it should be the same baking temperature.