Fresh vegetables are tossed in an Asian-style marinade, grilled, then combined with lo mein noodles and a simple sauce for an easy summer vegetarian dinner.
With the arrival of summer comes grilling season, and vegetables on the grill are a bright, flavorful way to celebrate warm-weather meals. This Grilled Vegetable Lo Mein brings together charred summer vegetables, a tangy-sweet Asian-style sauce, and tender noodles for a satisfying vegetarian main or a colorful side. It’s quick to prepare—ready in about 29 minutes—and stores well as leftovers, making it a perfect weeknight option.
The recipe uses seasonal vegetables that stand up well to direct heat—zucchini, yellow squash, Japanese eggplant and baby bella mushrooms—tossed in a simple Asian marinade before hitting the grill. The noodles are dressed in a balanced sauce built from soy sauce, rice vinegar, a touch of honey, chili paste and sesame oil, with garlic and ginger for aromatic depth. If you can’t find lo mein noodles, spaghetti works just fine as a substitute.
Why you’ll love this dish
This recipe highlights the natural sweetness and smoky edges of grilled vegetables while keeping the preparation straightforward. It’s flexible—spice it up with extra chili paste or sriracha, swap vegetables based on what’s in season, or add tofu or edamame for more protein. The noodles and sauce come together while the vegetables grill, making it efficient and well suited to busy evenings.
Grilled Vegetable Lo Mein
Servings: 4 | Prep time: 13 minutes | Cook time: 16 minutes | Total time: 29 minutes
Ingredients
Grilled Vegetables
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 1 tsp fresh garlic, crushed
- 1 tsp steak seasoning
- 1 tsp sesame oil
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 Japanese eggplant, sliced
- 8 oz baby bella mushrooms
Lo Mein Noodles & Sauce
- 1/4 cup soy sauce
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp chili paste
- 3 cloves garlic, crushed
- 1 tsp freshly grated ginger
- 1 tsp sesame oil
- 10 oz lo mein noodles (or spaghetti if lo mein is unavailable)
Instructions
1. Prepare and grill the vegetables
- In a large bowl, whisk together 2 tbsp soy sauce, 2 tbsp rice vinegar, grated ginger, crushed garlic, steak seasoning and 1 tsp sesame oil.
- Add the sliced zucchini, yellow squash, Japanese eggplant and baby bella mushrooms to the marinade and toss to coat evenly.
- Heat a grill or grill pan over medium heat. When hot, place the marinated vegetables on the grill. Cook for 3–4 minutes per side, until grill marks form and the vegetables are tender but still hold their shape.
- Remove the grilled vegetables from the grill and set them on a cutting board to rest. When cool enough to handle, chop into bite-sized pieces.
2. Cook the noodles and make the sauce
- Bring a large pot of water to a boil and cook the lo mein or spaghetti according to package directions. Drain and return the noodles to the pot over low heat.
- While the water is heating, whisk together 1/4 cup soy sauce, sriracha, 1 tbsp rice vinegar, honey, chili paste, crushed garlic, grated ginger and 1 tsp sesame oil in a medium bowl.
- Pour the sauce over the warm noodles and toss to coat evenly.
3. Combine and serve
- Add the chopped grilled vegetables to the sauced noodles and toss gently to combine.
- Taste and adjust seasoning: add more soy sauce for saltiness, sriracha for heat, or a splash of rice vinegar for brightness.
- Garnish with chopped cilantro, sliced scallions or crushed red pepper flakes if desired. Serve warm with chopsticks or a fork.
Tips and variations
- Substitute or add vegetables such as bell peppers, asparagus, or carrots depending on availability.
- For added protein, fold in cubed firm tofu, cooked shrimp, or shredded chicken.
- If you prefer less sodium, use low-sodium soy sauce and reduce the amount to taste.
- Make it ahead: grill the vegetables in advance and refrigerate. Reheat gently and toss with freshly dressed noodles when ready to serve.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or a little sesame oil to loosen the noodles, or microwave in short intervals until warmed through.
Nutrition (approximate per serving)
- Calories: 346 kcal
- Carbohydrates: 67 g
- Protein: 12 g
- Fat: 4 g
- Sodium: 1625 mg (adjustable by reducing soy sauce)
- Fiber: 4 g
Enjoy this easy grilled vegetable lo mein as a light vegetarian main or a vibrant side. The smoky grilled vegetables combined with the tangy, slightly sweet sauce make it a summer favorite that’s quick to prepare and delicious as leftovers.