Some good recipes for grilled vegetables cooked on a barbecue grill are grilled corn with herb butter and corn nuts, grilled panzanella, and grilled eggplant with caponata salsa. Another good recipe is the Food Network's grilled vegetable receipe, which calls for red bell peppers, yellow squash, zucchini, eggplant and asparagus.
To make the Food Network's grilled vegetables, drizzle olive oil over 3 red seeded and halved bell peppers, 3 each of sliced yellow squash and zucchini, 3 sliced Japanese eggplant, 12 each cremini mushrooms and green onions, and 1 bunch of trimmed asparagus, and season them with salt and pepper to taste. Grill the vegetables, starting with the bell peppers, at medium-high heat for eight to 10 minutes. Cook the asparagus and green onions for four minutes and the rest of the vegetables for seven minutes.
Make sure the vegetables are lightly charred before removing them from the grill and drizzling them with a mixture made from 2 tablespoons of olive oil, 3 tablespoons of balsamic vinegar, 2 minced garlic cloves, 1 teaspoon each of chopped fresh parsley and basil, and 1/2 teaspoon of chopped rosemary leaves.
Make grilled corn by combining 1/2 cup of softened unsalted butter, 1 minced garlic clove, 1 tablespoon of minced fresh parsley or thyme, 1 teaspoon of salt and 1/2 teaspoon of ground black pepper. Drizzle 4 ears of corn with 1 tablespoon of olive oil, and grill them at medium-high heat for 10 minutes. Serve the corn with the herb butter.