Grilled Veggies Keto-Style

Summers and storms are synonymous in Orlando. You can almost set your watch by the ominous clouds rolling in. If we are in the middle of a thunderstorm, you can bet it’s 3 or 4 o’clock.

Here at Chez Parker, we love to grill: A family that grills together, loses weight and stays healthy together. 

Or something like that.

Since we know that our grilling window is short, we plan accordingly. On the hubby’s days off, we fire up the grill early, while trying to get an hour of sun before it starts to rain. This means we are usually making food for a linner(late lunch/early dinner). 

And you can bet I’ve always got some veggies to throw on the grill to go along with whatever is being cooked up for the main course. Whether it’s grass-fed burgers and dogs or a perfectly seasoned tenderloin, I’ve got the best recipe for pretty much any veggies you care to throw into the mix.

The key to bringing out the most flavor is to let the veggie mix marinate for an hour (or more). 

Grilled Veggies


  • 2 large zucchini, cut into strips lengthwise and then cut in half again
  • 8 ounces of mushroom caps
  • 1 red pepper, cut up into strips
  • 1 small red onion, cut up into larger chunks
  • 1 bunch of baby broccoli or broccolini, cut into smaller bunches
  • 8-10 cherry peppers or cherry tomatoes
  • 4 cloves of garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • ½ tsp salt


In a large bowl, mix all of the veggies and then add the garlic. Mix well before adding the oil and vinegar.

Let the mixture marinate for an hour before putting on the grill. 

Put the veggies on a grill pan and cook for 10 minutes, flipping halfway through. Depending on how hot your grill is, the time may need to be adjusted up or down.

Ultimately, you are looking for a nice caramelization on them.

Enjoy your delicious veggies, but beware: Once you go grilled, you may have a hard time putting the cover on the BBQ after Labor Day!