Smoky-sweet Traeger grilled vegetables that soak up my lemon vinaigrette while they're still hot — 6g net carbs per serving. The pellet grill gives them a flavor an oven can't match, and I grill them all summer long.
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 about 6g net carbs per serving. This is the keto side I make more than any other during the summer.
How to Make the Best Grilled Vegetables on a Traeger
I’ve been making these on my Traeger for years and the technique I keep coming back to is simple: high heat, a grill basket, and dress them while they’re hot. The pellet grill adds this smoky depth that makes the natural sugars pop. I use a summer mix of zucchini, summer squash, cherry tomatoes, sweet peppers, and red onion, but you can use whatever is in season. Coat everything in avocado oil or olive oil, hit it with salt and pepper, and grill in a grill basket on high for 8-10 minutes.
These are the perfect low carb side for any BBQ meal. I serve them with chicken caprese kebabs, grilled bacon, or whatever protein is already on the Traeger. Once they’re soft with a little char, I toss them in my lemon vinaigrette and they’re done.
What Is a Pellet Grill?
A pellet grill is a BBQ smoker that uses wood pellets for heat and smoke. I cook entire meals on mine because it can smoke, braise, grill, and bake all in one. My Traeger is what I reach for every time because the temperature control is precise and I get consistent results without babysitting the grill.
Best Wood Pellets for the Grill
I use Traeger’s signature blend for almost everything, including this recipe. It’s a mix of hickory, maple, and cherry hardwoods that pairs well with vegetables and any protein I’m cooking at the same time. I don’t have to swap pellets mid-cook, which is a huge plus when I’m doing a full BBQ spread. Pecan, apple, and cherry pellets also work if you want to experiment.
Other Vegetables You Can Grill
I’ve grilled just about every vegetable at this point. Mushrooms, bell peppers, asparagus, broccoli, cauliflower, brussels sprouts, eggplant, and tomatoes all work on the Traeger. I’ve even done grilled lettuce and avocado (the char adds something unexpected). The key is cutting everything to roughly the same size so it finishes at the same time. Thin vegetables like asparagus only need about 4 minutes, while denser ones like brussels sprouts and broccoli take 10-12 at 500 degrees. My bacon wrapped asparagus kebabs are another favorite if you want a single-vegetable side. Hit your local farmers market, grab what looks good, and throw it on.
What to Do with Leftovers
I use leftovers in everything:
– Toss on salads or grain bowls for a smoky hit
– Pizza toppings: smoky char on a fathead crust is something I make at least twice a month
– Stir into cauliflower fried rice or pile on top of a loaded cauliflower casserole
– Layer with leftover chicken or steak for an easy weeknight dinner
They keep 3-4 days in the fridge and I reheat in a skillet (not the microwave) because it crisps the edges back up. I’ve frozen them for up to 3 months and they hold up fine, though the texture softens a bit. Frozen ones are best stirred into soups or casseroles rather than eaten as a standalone side.
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.
2
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.
3
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.
4
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.
5
Toss in dressing
Remove mixed vegetables from the grill and toss in lemon vinaigrette dressing.
Nutrition
Per serving: 1/8 of recipe
Calories
191
Fat
19g
Protein
1.1g
Total carbs
4.3g
Net carbs
6g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I use other vegetables for grilling?
I've grilled basically everything 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.
How do I grill zucchini on the Traeger?
I slice my zucchini into 1/4-inch half-moons and pull them at 8 minutes at 500 degrees. Any thicker and they lose the char before they cook through. Traeger zucchini turned out mushy on me a few times before I figured out the thinner cut. It grills right in the basket with the peppers and squash, then I toss it in the lemon vinaigrette while it's still hot so it soaks up the dressing instead of sitting on top.
What temperature should I grill vegetables at?
500 degrees, lid closed. That's the trick. High heat gives you charred edges and caramelized flavor. I tried lower temps once. Just steamed the vegetables. 500 degrees, 8-10 minutes, 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. I usually make an aluminum foil tray by folding up the edges and poking holes so the smoke gets through. You can also use skewers for bigger pieces or just lay vegetables like zucchini planks and peppers straight 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 different flavor. Balsamic adds sweetness and a 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.
Can I smoke these on the Traeger instead of grilling them?
I do this when I want deeper wood flavor and I'm not in a hurry. I set the Traeger to 225 degrees and smoke them for 45 minutes to an hour, same prep and same grill basket. The texture comes out softer and more tender than the high-heat version, so I save the 500-degree method for nights when I want real char. Either way, I still toss them in the lemon vinaigrette while they're hot.
Alex, twice in one week means you’ve basically cracked it. Try tearing in fresh basil right when you do the vinaigrette toss (I add it at that moment because heat wilts it fast, but it softens just enough to bloom without going mushy).
Sheet-pan veggies and grilled veggies are not the same thing. Took me two summers to figure that out. Tossing the peppers in that hot lemon vinaigrette the second they come off, that’s why I finally have a summer side I actually want to eat.
You got there faster than I did, Lakshmi! I toss mine the second they come off the grill for exactly that reason, the peppers stop drinking up the vinaigrette once they cool.
Was at a neighbor’s cookout in June and just stood there feeling off. Summer food had stopped feeling like mine at some point and I hadn’t noticed. I know that sounds dramatic, because I could eat basically everything on the grill, but somewhere along the keto thing the social side of eating had turned into background math and I hadn’t realized it. Came home that night and made this, partly just to try to get something back. Lemon vinaigrette over hot vegetables, the dijon cutting through all that smoky sweetness. Hit something I’d been missing. Ate most of it standing at my counter and didn’t count a single gram, which hasn’t happened in months. Four stars because I overloaded the grill basket and the red onion wedges on the outer edge didn’t char the same, but that’s a packing problem, not a recipe problem. Making this every time I end up somewhere with a grill now, as the thing I actually want.
Red onion wedges are the one issue. At 500 with the lid closed, the outer layers char before the center softens, which doesn’t happen with the peppers or zucchini. I’ve been slicing them thinner, maybe a third of an inch, and they come out even. Otherwise, the dijon-lemon vinaigrette carries the whole dish.
Made these on my pellet grill last weekend. The hot vinaigrette toss is real, the vegetables soaked up the dressing way better than when I’ve done it cold. But the timing was rough. Cherry tomatoes were basically mush by the time the pepper halves had any color, so I ended up pulling them early and tossing back in at the end. Felt like I was babysitting the basket the whole cook.nnDo you keep everything together for the full time, or add the more delicate pieces partway through? Also wondering about the lid — when you say high with the lid closed, do you ever open it to check, or truly leave it shut? I peek constantly and genuinely don’t know if that hurts anything on a pellet grill versus gas.
Tomatoes come off at 5 minutes on mine, Lindsey, everything else stays in. Add them back at the end with the vinaigrette and they warm instead of cook. For the lid, I peek. Pellet grills hold temp better than gas, so opening it a few times doesn’t wreck anything.
Does the oil type matter at 500 degrees? I thought it was preference until I burned through a couple batches with olive oil and started getting that sharp, acrid edge around the 10-minute mark. Switched to avocado oil and that was that. The smoke point gap is real at that temp, and avocado lets the vegetables caramelize instead of going bitter. Primal Kitchen is what I keep next to the grill. The vinaigrette can stay olive oil, that’s where the flavor is, but for the pre-grill toss, avocado is the call.
I was skeptical a grill basket would do anything a sheet pan couldn’t. The pellet grill gets these sweet peppers to a smoky sweetness I’ve never once pulled off on my gas grill, and tossing them in the vinaigrette while they’re still hot is what actually makes the dressing stick. This is the vegetable side I’ve been trying to crack for years.
Sweet peppers are the convert moment on this one. The basket skepticism makes sense until you taste them off the pellet. Gas grill just doesn’t get there with peppers the same way.
My mom used to make grilled veggies every summer on her gas grill, just oil and salt, and I’d stand over the bowl eating them before she could plate them. Made this version last night and tossed them in that lemon vinaigrette while they were still hot, and the peppers just soaked it up. Not the same as standing in my mom’s backyard, but I think I like this version better. Mushrooms are going in next time.
Tried using the vinaigrette as a marinade instead of a finishing toss. Twenty minutes before grilling, not after. The dijon worked into the peppers and squash in a way that held up to the 500-degree heat and gave the char some depth it didn’t have when I added it after. Still finish with a little fresh dressing, but the pre-marinade step is now non-negotiable for me.
Dijon holding up at 500 is something I wouldn’t have predicted. The way you describe it, the heat works it into the char rather than just coating the outside. I’m trying the pre-soak on my next batch.
Threw in a big handful of sliced portobello mushrooms with the sweet peppers and they absorbed the lemon vinaigrette in a way that made everything else on the plate jealous. That dijon-garlic combo on mushrooms straight off a 500-degree grill is freaking unbelievably good. Adding mushrooms every time from here on out.
Portobellos at 500 absorb everything. I time them 7-8 minutes, same run as the peppers, and they come off the grill almost meaty. The dijon-garlic combo in that vinaigrette is why I can’t go back to plain oil.
Wasn’t sold on grilling vegetables when my oven roasts them just fine. This spring I finally pulled out the grill basket anyway. The smoky sweetness from the pellet grill is just different, something I can’t replicate from roasting. Cherry tomatoes practically dissolve in the best way. Still dialing in my zucchini timing, but this is replacing the oven for the whole season.
Zucchini clicked for me once I started slicing it thinner, around 1/4 inch. Pull at 8 minutes. Thicker than that and you lose the char before it cooks through.
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.
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.
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?
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.
