1 serving (medium) of Grilled Vegetables (120 g) has 66 calories. That works out to 55 calories per 100 g. It contains 10.2 g of carbs, 2 g of protein, 1.8 g of fat and 3.1 g of fiber. Its 384 µg of Vitamin A covers 43% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.

What is Grilled Vegetables?

Grilled vegetables are a simple dish of sliced vegetables—often zucchini, eggplant, peppers and onion—cooked over a grill until tender and lightly charred. The style is strongly associated with Mediterranean cooking, though the mix varies with the season and what is on hand.

The vegetables have a smoky, slightly sweet flavour, browned edges and soft centres. Serve them warm or at room temperature as a side, in a salad or sandwich, or as part of a mezze-style spread. They bring colour and fibre to a meal without being especially rich; a 100 g portion has 2.6 g of fibre. For a fuller plate, pair them with beans, grains or a protein of your choice, and use a light hand with oil.

Grilled Vegetables Nutrition Facts

Selected: 100 g

KCAL / 100G

Carbs

8.5g

· 3% DV

Protein

1.7g

· 3% DV

Fat

1.5g

· 2% DV

Fiber

2.6g

· 9% DV

DV is the share of the daily value covered, on a 2,000 kcal reference diet.

Calories come from: Carbs 63% · Protein 13% · Fat 24%

Grilled Vegetables Vitamins & Minerals

Vitamins

Vitamin A

320µg · 36% DV

Vitamin C

18mg · 20% DV

Vitamin K

10µg · 8% DV

Folate

24µg · 6% DV

Minerals

Iron

1mg · 6% DV

Potassium ⭐

210mg · 6% DV

Magnesium

15mg · 4% DV

Phosphorus

28mg · 4% DV

How Nutritious Is Grilled Vegetables?

Nutrient density

High

65/ 100

How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.

Satiety score

Medium

50/ 100

An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.

Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.

Grilled Vegetables Glycemic Index

GLYCEMIC INDEX

Low

0 Low5570100

GLYCEMIC LOAD

Low

Accounts for portion size — a more realistic measure than GI alone.

How to Burn Off Grilled Vegetables

To burn the 55 calories in 100 g:

🚶

14min

Walking (5 km/h)

🏃

6min

Running (8 km/h)

🚴

7min

Cycling

🏊

6min

Swimming

Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.

Is Grilled Vegetables Processed?

NOVA 2

Minimally Processed

1. Unprocessed

2. Minimally Processed

3. Processed

4. Ultra-Processed

NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.

Does Grilled Vegetables Contain Allergens?

No known major allergens

Gluten free

Dairy free

Eggs free

Peanuts free

Tree nuts free

Fish free

Soy free

Sesame free

Which Diets Is Grilled Vegetables Good For?

Vegan

✓ Suitable

Vegetarian

✓ Suitable

Gluten-Free

✓ Suitable

Dairy-Free

— Not suitable

Mediterranean

✓ Suitable

Paleo

✓ Suitable

Whole30

— Not suitable

DASH

— Not suitable

Keto

— Not suitable

Low FODMAP

— Not suitable

Grilled Vegetables Fat Profile

SATURATED

0.25g

MONOUNSATURATED

0.35g

POLYUNSATURATED

0.18g

⚖️

Omega 6:3 ratio 1.7:1

Below the ideal 4:1 — a good omega balance.

Compare Grilled Vegetables

🥗vs🍅

Grilled Vegetables vs Tomato37 kcal more per 100 g

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Grilled Vegetables vs Mixed Green Salad37 kcal more per 100 g

→🥗vs🫑

Grilled Vegetables vs Red Pepper24 kcal more per 100 g

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Grilled Vegetables vs Boiled Beetroot11 kcal more per 100 g

→

Foods Similar to Grilled Vegetables

🍅

Tomato

18 kcal

🥗

Mixed Green Salad

18 kcal

🫑

Red Pepper

31 kcal

🥄

Boiled Beetroot

44 kcal

🫑

Green pepper

20 kcal

🥗

Potato Salad

110 kcal

🥗

Arugula

25 kcal

🥕🥦🍆

Oven-Roasted Mixed Vegetables

65 kcal

Frequently Asked Questions About Grilled Vegetables

How do you make Grilled Vegetables on a grill?

Grilled Vegetables are made by slicing vegetables, lightly coating them with oil, and cooking them over a hot grill until tender with browned marks. Cut the pieces to a similar thickness so they cook at roughly the same rate.

Which vegetables are best for Grilled Vegetables?

Zucchini, eggplant, bell peppers, and onion are classic choices for Grilled Vegetables. Mushrooms, asparagus, and corn also work well; slice dense vegetables thinly and keep softer ones in larger pieces so they do not fall apart.

How do you stop Grilled Vegetables from sticking to the grill?

To keep Grilled Vegetables from sticking, preheat clean grill grates and lightly oil the vegetables rather than pouring oil onto the grill. Let each piece brown before turning it; it should release more easily once a seared surface forms.

Why do Grilled Vegetables turn soggy?

Grilled Vegetables turn soggy when they are crowded, wet, or left on the heat too long. Pat washed vegetables dry, spread them out so moisture can escape, and remove each type as soon as it becomes tender.

Can you make Grilled Vegetables in the oven?

Yes, Grilled Vegetables can be made under an oven broiler. Arrange oiled vegetables in a single layer and broil until browned and tender, watching closely because thin slices and peppers can char quickly.

What seasoning goes well with Grilled Vegetables?

Olive oil, garlic, lemon, and herbs such as oregano or thyme make a versatile seasoning for Grilled Vegetables. Add salt before cooking for flavor, but avoid a watery marinade that can prevent the surfaces from browning.

How do you grill different vegetables evenly for Grilled Vegetables?

For evenly cooked Grilled Vegetables, group pieces by thickness and firmness instead of putting everything on the grill at once. Start dense pieces first, then add quick-cooking vegetables such as sliced zucchini or peppers as the others soften.

Can you freeze Grilled Vegetables?

Yes, Grilled Vegetables can be frozen, although thawed pieces will be softer than freshly grilled ones. Cool them completely, freeze in a sealed container, and use them in soups, pasta, or grain bowls where a softer texture works.

How long do leftover Grilled Vegetables last in the fridge?

Leftover Grilled Vegetables keep for about three days in a covered container in the refrigerator. Chill them promptly after serving, and discard them if they develop an unusual smell, slimy texture, or visible mold.

What can you serve with Grilled Vegetables?

Grilled Vegetables pair well with grilled fish, chicken, tofu, or halloumi, and they also work with rice, couscous, or crusty bread. Serve them warm as a side or add them cold to sandwiches and salads.

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Nutrition data compiled from USDA FoodData Central and scientific sources.

· Last updated: September 24, 2026