Fire roasted vegetables are a delicious way to enjoy the flavors of summer. Vegetables are grilled until tender and smoky, and then tossed in a simple white balsamic vinaigrette. Perfect for a barbecue, potluck, or even a simple weeknight meal.
Why You Will Love This Recipe
Fire roasted veggies are perfect anytime, but especially in the summer when gardens are bursting with so much produce. You can not only prepare this for your outdoor grill, but it's easy to also use your kitchen oven.
- Simply choose your favorite vegetables, fire roast them, and serve them up with a seasoned vinaigrette or sauce.
- Any vinaigrette or salad dressing will elevate the flavors of these fire roasted veggies.
- Fire roasted vegetables are healthy, and also low in calories and fat.
Jump to:
- Why You Will Love This Recipe
- Fire Roasted Vegetables Ingredients
- How to Make Fire Roasted Veggies
- Serving Suggestions
- Related Recipes
- Substitutions and Variations
- Equipment
- Storage and Reheating
- Tips for Success
- Frequently Asked Questions
- Food Safety
- Some Other Recipes We Are Sure You Will Love
- 📖 Recipe
- Connect with Smells Like Delish!
Fire Roasted Vegetables Ingredients
These easy fire roasted veggies can be customized to your liking. You can vary the vegetables in this recipe for anything that is in season. Simply group the veggies on the sheet pan so that those that need slightly longer cooking times are on the same sheet pan.
- Eggplant - Choose a firm, medium eggplant. Halve and slice into 1" slices.
- Butternut squash - Or a couple sweet potatoes. Peel and slice into 1" slices.
- Mushrooms - Use whole Baby Bella or White Button mushrooms, cleaned.
- Radishes - Wash and trim the root and stems off a bunch of radishes. They have a completely different taste when roasted!
- Asparagus - Trim the woody ends off and keep whole.
- Carrots - Peel and slice lengthwise in half.
- Olive oil
- White Balsamic Vinegar - If you don't have it, you can also simply use any Italian Salad Dressing!
- Greek or Italian Herb Seasoning - See our Greek Seasoning recipe, or our Italian Seasoning Substitute recipe.
- Garlic powder
- Salt
- Pepper
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Fire Roasted Veggies
You can substitute any type of vegetable you like in this fire roasted vegetables recipe. Some other good options include tomatoes, mushrooms, and zucchini.
Prepare Vegetable For Fire Roasting
- Preheat your grill or smoker to 400 ℉. Line sheet pans with aluminum foil and spray with some non stick cooking spray.
- Place washed, trimmed, and cut vegetables out on the foil covered sheet pans in a single layer.
- Brush lightly with olive oil and season with salt, pepper, and dry Greek or Italian herb blend.
Make Fire Roasted Veggies
- Place in the grill with lid down for 20 to 30 minutes, or until vegetable are at your desired tenderness.
- For a smoky flavor, char the vegetables over direct heat for a few minutes before moving them to indirect heat to finish cooking.
No Grill? No Problem! This fire roasted vegetables recipe can be cooked in any conventional oven at 400℉ for 20 to 30 minutes.
- Mix together the olive oil, Italian seasoning, white balsamic vinegar, Dijon mustard, salt, and pepper. Brush the vinaigrette over the fire roasted vegetables and transfer to a serving platter.
Serving Suggestions
This Fire Roasted Vegetable Platter is popular year round. However, it is especially popular during the summer months when a wide variety of fresh vegetables are in season, and in abundance.
This platter of roasted seasonal vegetables is also a great option for potlucks and barbecues. It goes well with the following recipes:
- Pan Grilled Steakhouse Pork Chops
- 4 Ingredient Slow Cooker Chicken with Stuffing
- Broiled Chicken Thighs
- Smoked Brisket Flat
- Cast Iron Flank Steak
- Double Smoked Ham
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions and Variations
Here are a few substitutions and variations using this fire roasted vegetable melange recipe:
- You can use any seasonal vegetables like Zucchini, Yellow squash, cherry tomatoes, whole green onions, and bell peppers.
- If you don't have white balsamic vinegar, you can also use any Italian Salad dressing for the final brushing with vinaigrette!
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this fire roasted vegetable melange.
Storage and Reheating
This fire roasted vegetable melange can be stored in the refrigerator for up to 3 days. To reheat, simply place the vegetables in a baking dish and bake at 350 degrees Fahrenheit for 15-20 minutes, or until heated through.
Tips for Success
Here are some of my top tips when making this fire roasted vegetables recipe.
- Choose a variety of seasonal vegetables. This will help to create a more flavorful and visually appealing vegetable melange on the platter.
- Group the vegetables on the sheet pans so that like cooking time vegetables are on the same pan.
- Grill the vegetables over medium heat. This will help to prevent them from burning.
- Baste the vegetables with olive oil or a marinade while they are grilling. This will help to keep them moist and flavorful.
- Serve the vegetables immediately with your entree.
Frequently Asked Questions
Yes! Preheat your oven to 400F and place the sheet pans of vegetables in the hot oven for 20 to 30 minutes. Remove and brush with the vinaigrette.
Fire roasted vegetables can be served as a side dish or appetizer. They are great on rice pilaf and with any type of grilled meat or kabobs.
Some popular dipping sauces for fire roasted vegetables include hummus, guacamole, Thai Peanut sauce and Chimichurri sauce.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
Some Other Recipes We Are Sure You Will Love
📖 Recipe
Fire Roasted Vegetable Platter
Equipment
Ingredients
- 1 medium eggplant halved and sliced into 1" pieces
- 1 small butternut squash peeled, halved, and sliced into 1" pieces
- 16 oz mushroom whole, cleaned
- 1 bunch radishes trimmed and washed
- 1 lb asparagus tough ends removed
- 6 medium carrots peeled, trimmed, halved lengthwise
- 3 tbsp olive oil
- 1 tablespoon Greek or Italian herbs or any dry herb blend
- 1 teaspoon salt
- ½ teaspoon pepper
White Balsamic Vinaigrette
- 3 tablespoon white balsamic vinegar
- 3 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your grill or smoker to 400 ℉. Line sheet pans with aluminum foil and spray with some non stick cooking spray.
- Place washed, trimmed, and cut vegetables out on the foil covered sheet pans in a single layer.1 medium eggplant, 1 small butternut squash, 16 oz mushroom, 1 bunch radishes, 1 lb asparagus, 6 medium carrots
- Brush lightly with olive oil and season with salt, pepper, and dry Greek or Italian herb blend.3 tablespoon olive oil, 1 tablespoon Greek or Italian herbs, 1 teaspoon salt, ½ teaspoon pepper
- Place in the grill with lid down for 20 to 30 minutes, or until vegetable are at your desired tenderness.No Grill? No Problem! Bake in any conventional oven at 400℉ for 20 to 30 minutes.
- For a smoky flavor, char the vegetables over direct heat for a few minutes before moving them to indirect heat to finish cooking.
- Mix together the olive oil, white balsamic vinegar, Dijon mustard, Italian seasoning, salt, and pepper. Brush the vinaigrette over the fire roasted vegetables and transfer to a serving platter.3 tablespoon olive oil, 1 teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoon white balsamic vinegar
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