Colorful Blackstone Vegetables

I’ve always enjoyed cooking vegetables outdoors, especially during warm summer evenings. There’s something special about the smell of grilled veggies that takes me back to backyard family dinners. When I got my Blackstone griddle last year, it opened up a whole new way to cook my favorite vegetables.

These Blackstone vegetables have become a regular part of our weekly meals. The flat cooking surface gives them a nice char while keeping all the natural flavors locked in. Plus, I can cook enough for the whole family at once without having to juggle multiple pans in the kitchen. My kids even ask for seconds, which any parent knows is a big win when it comes to vegetables.

Want to know the best part? Clean-up is super easy, and you won’t heat up your kitchen. Just grab your favorite vegetables, a few simple seasonings, and let’s fire up that griddle.

What Kind of Mushrooms Should I Use?

For griddled vegetables like this, regular white button mushrooms or cremini mushrooms (also called baby bellas) are perfect choices that won’t break the bank. Both varieties hold up well to high-heat cooking and have a nice meaty texture that works great on the Blackstone. If you’re feeling fancy, you could also use portobello mushrooms cut into chunks, which have a deeper flavor and meatier bite. Just make sure whatever mushrooms you pick are fresh and firm, and give them a quick wipe with a damp paper towel instead of washing them under running water – this keeps them from getting waterlogged and helps them brown better on the griddle.

Options for Substitutions

This griddle veggie recipe is super adaptable and you can make several easy swaps:

• Potatoes: You can swap the redskin or gold potatoes with sweet potatoes, butternut squash, or even turnips. Just keep the pieces similar in size for even cooking.
• Mushrooms: Any mushroom variety works here – button, cremini, portobello, or shiitake. If you’re not a mushroom fan, try adding zucchini or yellow squash instead.
• Asparagus: Green beans, broccoli florets, or Brussels sprouts make great alternatives. Just adjust cooking time based on the veggie’s thickness.
• Red bell pepper: Any color bell pepper works fine, or try poblano peppers for a mild heat kick.
• Balsamic vinegar: Red wine vinegar or sherry vinegar can work instead. If using regular vinegar, add a tiny bit of honey to balance the acidity.
• Italian seasoning: Out of Italian seasoning? Mix equal parts dried basil, oregano, and thyme. Or use herbs de Provence for a different but tasty flavor profile.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling vegetables on a Blackstone is overcrowding the griddle surface, which leads to steaming instead of that perfect caramelized sear – work in batches if needed and give your veggies plenty of room to breathe. A common error is adding all vegetables at once without considering their different cooking times; start with potatoes since they take longest, followed by mushrooms and onions, and add quick-cooking vegetables like asparagus last. To prevent sticking and ensure even cooking, make sure your griddle is properly preheated (you should see light smoke rising), and don’t flip the vegetables too frequently – give them time to develop a nice crust. For the best flavor development, wait to add the balsamic vinegar until the very end of cooking, as adding it too early can cause it to burn and become bitter.

What to Serve With Blackstone Vegetables?

These seasoned grilled vegetables make an excellent side dish, but they can easily become the star of your meal with the right pairings! For a complete dinner, try serving these veggies alongside a juicy grilled steak, chicken breast, or salmon fillet – the balsamic flavor works really well with any protein. If you’re keeping things vegetarian, these vegetables are great served over quinoa or brown rice, which will soak up all those tasty juices from the griddle. You can also turn this into a complete meal by adding some grilled halloumi cheese or tossing the finished vegetables with some cooked pasta and extra olive oil.

Storage Instructions

Keep Fresh: These grilled veggies are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 4 days. They’re great cold in salads or as a side dish for your weekday lunches.

Pack Away: For the best results, let the vegetables cool completely before storing them. This prevents excess moisture from making them mushy. If you’re planning to store them in portions, divide them into separate containers right after they’ve cooled down.

Warm Up: When you’re ready to enjoy your leftover vegetables, you can warm them up on the Blackstone again for 2-3 minutes, or pop them in the microwave for about 1 minute. They’re also really good at room temperature, especially with the balsamic flavor!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 10-15 g
• Fat: 30-40 g
• Carbohydrates: 80-90 g

Ingredients

• 1 medium red bell pepper (cut into strips)
• 1 lb asparagus (trimmed and cut into 2-inch sections)
• kosher salt (I use Morton Coarse Kosher Salt)
• cooking oil (like avocado oil, for high heat cooking)
• 5 to 6 garlic cloves (freshly minced for best flavor)
• ground pepper
• 1 1/2 tbsp Italian herb blend (Penzey’s Italian Herb Mix is a favorite)
• 1 lb red or Yukon gold potatoes (chopped into 1/2-inch pieces)
• 2 to 3 tbsp balsamic vinegar (for a tangy finish)
• 1 lb mushrooms (sliced 1/4-inch thick)
• 1 medium red onion (thinly sliced)

Step 1: Cook the Potatoes on the Griddle

• cooking oil (any preferred variety), for grilling
• 1 lb red or Yukon gold potatoes, chopped into bite-sized pieces
• kosher salt and freshly ground pepper, to taste

Preheat your griddle to medium heat for a few minutes.

Add a layer of cooking oil, then place the chopped potatoes on the griddle.

Season with kosher salt and freshly ground pepper to taste.

Add a splash of water to help steam the potatoes, then cover them with a melting dome.

Cook for 6 to 7 minutes, removing the dome occasionally to flip the potatoes and add a little more water each time to ensure even cooking and prevent sticking.

Step 2: Sauté the Vegetables

• cooking oil (any preferred variety), for grilling
• 1 lb mushrooms, cut into slices
• 1 lb asparagus, ends trimmed and cut in 2 inch sections
• 1 medium red bell pepper, cut into strips
• 1 medium red onion, thinly sliced
• kosher salt and freshly ground pepper, to taste

Remove the melting dome from the potatoes and set aside.

Drizzle a bit more cooking oil onto the griddle.

Add the sliced mushrooms, asparagus sections, bell pepper strips, and sliced red onion.

Season the vegetables with more kosher salt and freshly ground pepper.

Cook for another 6 to 7 minutes, mixing occasionally with hibachi spatulas so the vegetables cook evenly and start to lightly caramelize along with the potatoes.

Step 3: Add Aromatics and Finish with Balsamic

• 5 to 6 garlic cloves, minced
• 1 1/2 tbsp Italian herb blend
• 2 to 3 tbsp balsamic vinegar

Add the minced garlic and Italian herb blend to the vegetables and potatoes on the griddle.

Pour in the balsamic vinegar and continue cooking everything together for another 3 to 4 minutes, stirring intermittently to combine the flavors and allow the balsamic to reduce and slightly glaze the veggies.

I like to give an extra splash of balsamic right at the end for a little more zing—it really brightens up the dish.