Grilled Tuscan Vegetables

You could’ve just knocked me over with a feather. I don’t usually find myself bragging about a vegetable side dish like these grilled Tuscan vegetables. Until now. All of the flavors of the vegetables came together perfectly. Smoky bacon, a little garlic and a combination of tastes and textures cooked in almost no time.
Grilled Tuscan VegetablesI’ve made grilled Tuscan vegetables a few times now and sometimes I leave off the Parmesan and sometimes I don’t. Sometimes I add a pinch or two of red pepper flake for a little kick and sometimes I don’t. And if I don’t have spinach leaves? Or zucchini? That’s ok. You can substitute just about any vegetable you have on hand, but I always include the artichoke hearts. Always.

Also try my fantastic grilled marinated medley.

Grilled Tuscan Vegetables

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Side
Cuisine: American
Servings: 4 -6 servings


  • 1 8 ounce can artichoke hearts, drained, chopped roughly
  • 3 medium zucchini cut into 1/4" slices
  • 4 cups baby spinach leaves washed
  • 2 plum tomatoes cut into 1/4" slices
  • 4 ounces button mushrooms cut into 1/4" slices
  • 4 cloves garlic chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 6 slices bacon trimmed of excess fat and chopped
  • 1/4 cup grated Parmesan cheese


  • Fire up your grill for direct cooking over medium heat.
  • Note: You can make these veggies in a grill basket or in foil packets.
  • Combine all ingredients except for the cheese.
  • Divide between large pieces of foil and seal tightly or transfer to a large grill basket.
  • Place over the fire and grill for 15 minutes or until the vegetables are the desired tenderness, tossing or shaking occasionally.
  • Remove from grill. If using packets, open them carefully as they will be full of steam.
  • Serve garnished with the Parmesan cheese.

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