Ninja Woodfire Grilled Vegetables

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These Ninja Woodfire Grilled Vegetables are coated with a zesty Italian marinade and grilled to perfection with the right amount of crispiness and tenderness using the electric grill.

There’s nothing better than fabulous vegetables cooked on the grill! Grilled vegetables go with just about everything, and that grilled taste always adds a major flavor boost to any meal.

I love using my Ninja Woodfire Grill because it is an outdoor electric grill that reaches a hot temperature fast! This grill has a smoke function, but for this recipe, we’re going smokeless so we don’t overwhelm the flavor of the veggies.

This Grilled Vegetable recipe can work with a variety of seasonal vegetables, but I created it using the classic vegetables that everyone loves. To add some bold flavor, I suggest marinating these veggies for an hour or two ahead of cooking.

INGREDIENTS

• Bell peppers: I suggest using 1 yellow bell pepper and 1 red bell pepper. 
• Zucchini: Add some color by using a green and a yellow zucchini.
• Red onion: Sliced in ¼-inch thick rings.
• Eggplant: Cut in half, score in a cross-hatch pattern, and sprinkle with salt to draw out bitterness.
• Mushrooms: Washed and stems removed.
• Italian salad dressing: Adds a zesty flavor to your grilled vegetables, or use your favorite marinade.

HOW TO MAKE THE BEST NINJA WOODFIRE GRILLED VEGETABLES

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

1. Prep the eggplant first. Cut them in half if they’re small or in thick strips if using larger eggplants, then score in a cross-hatch about 1/2-inch deep and sprinkle with salt to draw out the moisture. Let it sit for 20 minutes and then blot dry with a paper towel before grilling.
2. Preheat the Ninja Woodfire Grill on high and set it for 20 minutes. It won’t take that long to cook the vegetables, but this should give you plenty of time to cook the veggies.
3. Slice the zucchini into thick planks. 
4. Remove the seeds from the peppers and cut into quarters.
5. Toss the veggies with Italian salad dressing or your favorite marinade up to 2 hours ahead of grilling.
6. Grill the vegetables until tender-crisp, roughly 2 minutes per side. The eggplant slices take 3-4 mins, depending on thickness.
7. Serve and enjoy!

CHEF JENN’S TIPS

• Small zucchini works best in this recipe because they are tender and less seedy.
• Use seasonal vegetables for the best flavor.
• Try grilling these other veggies that become sweet and savory when grilled: asparagus, portobello mushrooms, green beans, baby corn, and even avocado!
• Need a quick marinade? Try this recipe: mix together ¼ cup EVOO, 1 tbsp. red wine vinegar, and ½ tbsp. Italian seasoning. 
• Let the electric grill preheat fully on high. After you start grilling, you can turn the temperature down.
• The Ninja Woodfire Electric Grill cooks hot and fast with the lid down so don’t overcook your vegetables!
• You may have to cook these vegetables in 2 batches since there’s a limited grilling surface area.

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MAKE IT A MEAL

These grilled vegetables are so versatile they can go with just about any main dish. Pair them with anything from grilled fish and steaks to grilled chicken. These Ninja grilled vegetables also help lighten up hearty sides like baked potatoes.

STORAGE

Any leftover Ninja Woodfire Grilled Vegetables can be kept in an airtight container in your fridge for about 5 days. Reheat the vegetables in a skillet with a little EVOO, or on a sheet pan in your oven, toaster oven, or air fryer.